Tomato Gnocchi
Get ready to indulge in the ultimate comfort food with this homemade Tomato Gnocchi recipe! Soft, pillowy gnocchi made from baked russet potatoes are masterfully paired with a rich, garlicky tomato sauce infused with fresh basil and finished with a sprinkle of nutty Parmesan cheese. This recipe brings Italian-inspired cooking to your kitchen, featuring simple ingredients and easy-to-follow steps. From hand-rolling the gnocchi dough to simmering the vibrant tomato sauce, every detail is designed for maximum flavor and satisfaction. Perfect for a cozy dinner, this dish is a heartwarming blend of wholesome textures and classic Mediterranean flavors. Serve it fresh, and let the aroma of basil, garlic, and tomato transport you straight to Italy!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 1 large Egg yolk
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 Garlic cloves, minced
- 1 28-ounce can Canned crushed tomatoes
- 0.25 cup Basil leaves, chopped
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Black pepper
- 4 quarts Water for boiling
Instructions
Preheat your oven to 400°F (200°C).
Place the potatoes on a baking sheet and bake for 40-45 minutes until tender when pierced with a fork.
Once baked, allow the potatoes to cool slightly, then peel them.
Pass the peeled potatoes through a potato ricer or mash them until smooth. Transfer to a large bowl.
Add the flour, salt, and egg yolk to the potatoes. Gently mix the ingredients together using your hands to form a dough. Avoid overworking.
Turn the dough onto a floured surface and knead lightly until smooth, adding a little more flour if the dough is too sticky.
Divide the dough into four pieces. Roll each piece into a log about 1/2 inch thick.
Using a small knife, cut each log into 3/4-inch pieces to create the gnocchi.
Bring 4 quarts of water to a boil in a large pot. Add a pinch of salt.
In batches, drop the gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes.
Meanwhile, in a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and sauté for 30 seconds.
Add the canned crushed tomatoes to the skillet. Stir to combine.
Reduce the heat and simmer the tomato sauce for 10 minutes to thicken slightly.
Stir in the chopped basil and season with salt and black pepper to taste.
Use a slotted spoon to transfer the cooked gnocchi from the pot to the skillet with the tomato sauce.
Gently toss the gnocchi in the tomato sauce until well coated.
Serve the tomato gnocchi in bowls, topped with a generous sprinkle of grated Parmesan cheese.
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 274.2 g | 100% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 41.0 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 978 mg | 75% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 6319 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
