Tomato Basil Gnocchi

This Tomato Basil Gnocchi recipe has a special place in my heart, and more importantly, in my family’s weekly meal rotation. I remember the first time I decided to tackle homemade gnocchi; I was a bit intimidated, imagining fiddly, time-consuming work. But the allure of those soft, pillowy dumplings bathed in a vibrant, fresh tomato basil sauce was too strong to resist. The kids were skeptical at first – “potato pasta?” my son quipped. But the moment they took their first bite, their eyes widened. The gnocchi were tender, almost melting in their mouths, and the sauce, oh, that sauce! It was bright, aromatic with fresh basil, and clung perfectly to each little dumpling. My daughter, usually a picky eater, asked for seconds, and my husband declared it “restaurant-quality.” Since then, it’s become a go-to comfort food, a dish that brings us all around the table, sharing stories and savoring every bite. It’s a testament to how simple, fresh ingredients can create something truly magical. The process itself has become a joy, a mindful activity that ends with a deeply satisfying meal. Trust me, once you try this, you’ll understand why it’s a cherished favorite.

Ingredients

For the Gnocchi:

• 2 lbs (about 900g) Russet potatoes (approx. 3-4 medium): Starchy potatoes like Russets or Idaho are key for fluffy, light gnocchi.
• 1 ½ cups (about 180-200g) all-purpose flour, plus more for dusting: The amount can vary slightly depending on the moisture of your potatoes.
• 1 large egg, lightly beaten: Acts as a binder, helping the gnocchi hold their shape.
• 1 teaspoon salt: Enhances the flavor of the potatoes.
• Pinch of nutmeg (optional): Adds a traditional warm, subtle spice note.

For the Tomato Basil Sauce:

• 2 tablespoons olive oil: Extra virgin for the best flavor.
• 1 medium yellow onion, finely chopped: Provides a sweet, aromatic base for the sauce.
• 3-4 cloves garlic, minced: For that essential garlicky punch.
• 1 (28-ounce / 800g) can crushed San Marzano tomatoes: These tomatoes are prized for their sweetness and low acidity, perfect for a quick sauce.
• ½ cup fresh basil leaves, chiffonade (thinly sliced), plus more for garnish: The star herb, providing fresh, peppery notes.
• 1 teaspoon granulated sugar (optional): Helps balance the acidity of the tomatoes.
• Salt and freshly ground black pepper to taste: Essential seasonings.
• Pinch of red pepper flakes (optional): For a subtle kick of heat.

For Serving:

• Freshly grated Parmesan cheese: For a salty, umami finish.

Instructions

Making the Gnocchi:

1. Cook the Potatoes: Wash the potatoes thoroughly. Place them whole and unpeeled in a large pot, cover with cold water, and add a tablespoon of salt. Bring to a boil and cook until fork-tender, about 20-30 minutes depending on their size. You want them soft all the way through.
2. Peel and Rice/Mash Potatoes: Drain the potatoes. Once cool enough to handle (but still warm), peel them. Pass the warm potatoes through a potato ricer onto a clean, lightly floured work surface. If you don’t have a ricer, mash them thoroughly with a potato masher until completely smooth and free of lumps. Spread the riced/mashed potatoes out to cool slightly and release steam for about 10-15 minutes.
3. Form the Dough: Create a well in the center of the potatoes. Add the beaten egg, salt, and optional nutmeg into the well. Gradually sprinkle about 1 cup of the flour over the potatoes. Using your hands or a bench scraper, gently bring the ingredients together to form a soft, slightly sticky dough. Be careful not to overwork it; the less you handle it, the lighter your gnocchi will be. Add more flour, a little at a time, only if necessary, until the dough just comes together and is no longer overly sticky.
4. Shape the Gnocchi: Divide the dough into 4-6 equal portions. On a lightly floured surface, roll each portion into a long rope about ¾-inch thick. Use a bench scraper or knife to cut the ropes into ¾-inch pieces.
5. Create Ridges (Optional): For the classic gnocchi look and to help sauce cling, you can roll each piece gently down the tines of a fork or a gnocchi board. Alternatively, gently press your thumb into the center of each piece to create a small dimple. Place the shaped gnocchi on a lightly floured baking sheet, ensuring they don’t touch, to prevent sticking.
6. Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi in batches – don’t overcrowd the pot. They will sink to the bottom initially. Once they float to the surface (usually 2-4 minutes), they are cooked. Let them cook for another 30 seconds to a minute after they float. Remove with a slotted spoon and set aside. You can toss them lightly with a little olive oil or some of the sauce to prevent sticking if not using immediately.

Making the Tomato Basil Sauce:

1. Sauté Aromatics: While the gnocchi water is coming to a boil (or while gnocchi are cooking), heat the olive oil in a large skillet or pan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
2. Add Garlic: Stir in the minced garlic (and red pepper flakes, if using) and cook for another minute until fragrant, being careful not to burn the garlic.
3. Simmer Sauce: Pour in the crushed San Marzano tomatoes. Stir in the optional sugar, salt, and pepper to taste. Bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to meld. The longer it simmers, the richer the flavor will be.
4. Add Basil: Stir in the chiffonade fresh basil during the last 5 minutes of simmering to preserve its fresh flavor and vibrant color. Taste and adjust seasoning if necessary.

Combining and Serving:

1. Combine Gnocchi and Sauce: Gently add the cooked gnocchi to the skillet with the tomato basil sauce. Toss carefully to coat all the gnocchi evenly. Let them simmer together for a minute or two, allowing the gnocchi to absorb some of the sauce’s flavor.
2. Serve: Divide the Tomato Basil Gnocchi among serving bowls. Garnish generously with freshly grated Parmesan cheese and a few extra fresh basil leaves. Serve immediately and enjoy the delicious, comforting flavors of this homemade classic.

Nutrition Facts

• Servings: This recipe generously serves 4-6 people.
• Calories per serving (approximate, based on 6 servings): Around 450-550 kcal.
  • Carbohydrates: Primarily from potatoes and flour, providing sustained energy. Gnocchi are a good source of complex carbohydrates.
  • Protein: Contributed by the egg and a small amount from the flour and cheese, important for muscle maintenance and satiety.
  • Fat: Mainly from olive oil and Parmesan cheese, including healthy monounsaturated fats from the olive oil.
  • Fiber: From potatoes (especially if skins were partially included, though typically removed) and tomatoes, aiding in digestion.
  • Vitamins & Minerals: Tomatoes provide Vitamin C and Lycopene (a powerful antioxidant), while basil offers Vitamin K.

Preparation Time

• Active Preparation Time: Approximately 60-75 minutes. This includes peeling and ricing/mashing potatoes, making and shaping the gnocchi dough, and preparing the sauce ingredients.
• Cooking Time: Approximately 30-40 minutes. This covers boiling the potatoes, simmering the sauce, and cooking the gnocchi.
• Total Time: Approximately 1 hour 30 minutes to 1 hour 55 minutes.
  • Short Description: While making homemade gnocchi from scratch requires a bit of dedicated time and effort, particularly in the dough preparation and shaping stages, the process is straightforward and incredibly rewarding. The sauce comes together relatively quickly while the potatoes cook or the gnocchi are being shaped. It’s a perfect weekend project or a special weeknight meal when you have a little extra time to invest in creating something truly delicious and satisfying. The smiles on your family’s faces will make every minute worth it!

How to Serve

This homemade Tomato Basil Gnocchi is a star on its own, but here are some delightful ways to serve and enhance your meal:

• Classic Presentation:
  • Serve hot in shallow bowls.
  • Garnish generously with freshly grated Parmesan or Pecorino Romano cheese. The salty, sharp cheese melts beautifully into the warm sauce.
  • Add a sprinkle of fresh basil chiffonade or small whole basil leaves for an extra burst of color and aroma.
  • A drizzle of high-quality extra virgin olive oil right before serving can elevate the flavors.
  • Offer a peppermill at the table for those who like an extra kick of freshly ground black pepper.
• With Accompaniments:
  • Crusty Bread: Serve with slices of crusty Italian bread or focaccia for mopping up every last bit of the delicious tomato basil sauce. Garlic bread is also a fantastic option.
  • Simple Green Salad: A light, crisp green salad dressed with a simple vinaigrette (lemon juice, olive oil, salt, pepper) provides a refreshing contrast to the richness of the gnocchi. Think arugula, mixed greens, or romaine.
  • Steamed or Roasted Vegetables: A side of steamed asparagus, green beans, or roasted broccoli or zucchini complements the meal well and adds extra nutrients.
• Elevated Touches:
  • Burrata or Fresh Mozzarella: For an extra creamy and luxurious touch, place a spoonful of fresh burrata or a few slices of fresh mozzarella on top of the gnocchi just before serving. The heat will soften the cheese beautifully.
  • Toasted Pine Nuts: Sprinkle a few toasted pine nuts over the dish for a delightful crunch and nutty flavor.
  • Red Pepper Flakes: Keep a small bowl of red pepper flakes on the table for those who enjoy a bit more spice.
• Wine Pairing:
  • Light to Medium-Bodied Red Wine: A Chianti Classico, Barbera, or a Valpolicella complements the acidity of the tomatoes and the richness of the gnocchi without overpowering the dish.
  • Crisp White Wine: A Pinot Grigio, Sauvignon Blanc, or a Vermentino can also work well, especially if you prefer white wine, offering a refreshing counterpoint.
• Family Style:
  • Serve the gnocchi in a large, warmed serving dish placed in the center of the table, allowing everyone to serve themselves. This creates a lovely, communal dining experience.

Additional Tips

1. Potato Perfection is Key: Use starchy potatoes like Russets, Idaho, or King Edward. Avoid waxy potatoes (like red or new potatoes) as they have higher moisture content and require more flour, leading to denser, heavier gnocchi. Baking or microwaving the potatoes whole until tender, then scooping out the flesh, can also reduce water absorption compared to boiling.
2. Don’t Overwork the Dough: This is the golden rule for light, pillowy gnocchi. Mix the ingredients until just combined. Overmixing develops the gluten in the flour, resulting in tough, chewy gnocchi rather than tender ones.
3. Flour Sparingly: Add just enough flour for the dough to come together and not be overly sticky. Too much flour will also make your gnocchi heavy. The dough should be soft and slightly tacky.
4. Test a Few Gnocchi First: Before cooking the entire batch, cook 2-3 gnocchi in the boiling water. If they fall apart, the dough might need a little more flour. If they are too dense, you might have used too much flour or overworked the dough (unfortunately, harder to fix at this stage, but a lesson for next time).
5. Freeze for Later: Homemade gnocchi freeze exceptionally well. Arrange the uncooked, shaped gnocchi in a single layer on a floured baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Cook directly from frozen; they’ll just need a couple of extra minutes in the boiling water.
6. Sauce Customization: Feel free to adapt the sauce. For a creamier version, stir in a splash of heavy cream or a dollop of mascarpone cheese at the end. For a spicier kick, add more red pepper flakes or a pinch of cayenne. You can also incorporate other vegetables like sautéed spinach or mushrooms.
7. Quality of Tomatoes Matters: Using good quality canned tomatoes, like San Marzano, really makes a difference in the flavor of your sauce. They tend to be sweeter and less acidic. If using fresh tomatoes, choose ripe, flavorful ones, and you might need to blanch and peel them first.
8. Work in Batches: Don’t overcrowd the pot when boiling the gnocchi. Cooking them in batches ensures the water temperature stays high and the gnocchi cook evenly and have space to float to the surface.

FAQ Section

Q1: Why are my gnocchi tough or gummy instead of light and fluffy?

• A1: This is usually due to one of two reasons: overworking the dough or using too much flour. When you knead or mix the dough excessively, it develops gluten, leading to a tougher texture. Similarly, adding too much flour to combat stickiness will result in dense gnocchi. Aim for a soft, slightly sticky dough and handle it as little as possible. The type of potato also matters; waxy potatoes can lead to gummy gnocchi as they require more flour.

Q2: Can I use store-bought gnocchi for this recipe?

• A2: Absolutely! While homemade gnocchi are a treat, high-quality store-bought potato gnocchi (shelf-stable or refrigerated) are a fantastic time-saver for a quick weeknight meal. Simply cook them according to package directions and then toss with the homemade tomato basil sauce.

Q3: How do I know when the gnocchi are perfectly cooked?

• A3: Gnocchi cook very quickly. Add them to a large pot of rapidly boiling salted water. They will initially sink to the bottom. After a few minutes (typically 2-4, depending on size), they will float to the surface. Once they float, let them cook for about another 30 seconds to a minute to ensure they are cooked through. Then, remove them with a slotted spoon.

Q4: Can I make this recipe gluten-free?

• A4: Yes, you can make gluten-free gnocchi. Substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend that contains xanthan gum (or add xanthan gum if your blend doesn’t include it). The texture might be slightly different, but still delicious. Be prepared to adjust the amount of gluten-free flour, as absorption rates can vary.

Q5: What’s the best way to store and reheat leftover Tomato Basil Gnocchi?

• A5: Store leftover gnocchi and sauce (preferably combined) in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm them in a saucepan over low heat, adding a splash of water or broth if the sauce has thickened too much. Alternatively, microwave in short intervals until heated through. Avoid overheating, as gnocchi can become mushy.

Q6: Can I use different types of tomatoes for the sauce?

• A6: Yes, while San Marzano crushed tomatoes are recommended for their sweetness and low acidity, you can use other types. Good quality canned diced tomatoes (undrained) or even tomato passata (purée) will work. If using fresh, ripe Roma or plum tomatoes, you’ll need about 2.5-3 lbs; blanch, peel, and crush or chop them. You might need to adjust sugar or simmering time based on the acidity of the tomatoes used.

Q7: My gnocchi dough is too sticky, what should I do?

• A7: A slightly sticky dough is normal and desirable for light gnocchi. However, if it’s unmanageably sticky, you can add a little more flour, tablespoon by tablespoon, until it’s just workable. Dust your hands and work surface lightly with flour as you roll and cut the gnocchi. Remember, the more flour you add, the denser the gnocchi might become, so use it sparingly.

Q8: Is this Tomato Basil Gnocchi recipe vegetarian? Can it be made vegan?

• A8: Yes, this recipe is vegetarian as written (it contains egg and optional Parmesan cheese). To make it vegan:
  • Gnocchi: Omit the egg. You might need slightly less flour, or you can use a vegan egg replacer (like a flax egg, though this can alter texture slightly – some vegan gnocchi recipes just use potato and flour).
  • Sauce: The sauce itself is naturally vegan.
  • Serving: Use a vegan Parmesan cheese alternative or nutritional yeast for a cheesy flavor, or simply omit the cheese.