Homemade Gnocchi with Tomato Sauce
This cozy dish features homemade gnocchi in a rich, herby tomato sauce. If you’ve relegated gnocchi dishes to the store-bought variety, take note: You can easily achieve pillows of plump potato pasta in the comfort of your own home. And while there are several sauces that complement these gnocchi, I think you’ll find this chunky marinara sauce partners perfectly.
What are gnocchi? Gnocchi are small pieces of dough made with flour, potatoes, and egg. The dumpling-like pieces are typically oblong and ridged with a gnocchi board or tines of a fork. Just like pasta, the dough is typically boiled in water and served with a variety of sauces. Unlike pasta, gnocchi are pillowy and soft and deliver a mild potato flavor. And, thanks to the ridges, they grasp whatever sauce they’re partnered with.
Ingredients needed for this gnocchi recipe
For the gnocchi:
- Potatoes. You need 1 ¼ pounds of potatoes for this recipe and I prefer Yukon gold or russet. Avoid new potatoes (the smaller, golf ball-size spuds) because they contain more water; surplus water will absorb too much flour. When using Yukon gold, you will need about 3 medium potatoes and, when using russet potatoes, you will need about 2 medium potatoes. Keep the skin on for boiling to prevent the potatoes from absorbing excess water.
- Flour. Your favorite brand of all-purpose flour will work in this recipe, and you need 1 cup, plus some for coating your work surface.
- Salt. A pinch of salt helps season the gnocchi mixture and brings out the flavor of the potatoes.
- Egg. One large egg helps bind the ingredients together to create the dough. Make sure the egg is room temperature so it incorporates better. If your egg is cold, place it in a bowl of warm water for about 10 minutes before using.
For the sauce:
- Olive oil. One tablespoon of olive oil is used to heat the garlic and herbs so they release their essence into the sauce.
- Garlic. I prefer fresh garlic for this sauce, but if desired, you may substitute ½ teaspoon garlic powder or minced dried garlic.
- Herbs. For an authentic Italian experience, I chose Italian herb seasoning and dried basil for the sauce. If desired, you may swap in dried oregano for the Italian herb seasoning. To finish the dish, I favor fresh basil for its vibrant color and flavor.
- Crushed red pepper flakes. Crushed red pepper gives the sauce a little kick and elevates the nuances of the herbs and tomatoes. You may use more or less than ½ teaspoon, or eliminate it entirely.
- Tomatoes. One 28-ounce can of whole, peeled San Marzano tomatoes is used to create a rich, chunky sauce. If preferred, you may swap in crushed or diced tomatoes.
- Parmesan cheese. Freshly grated parmesan cheese is added to the dish just before serving.
- Salt and black pepper. Salt and pepper are used to season the sauce before adding the gnocchi.
Some tips for these homemade gnocchi
- Boil the potatoes with the skin on. This ensures that they absorb less water.
- Once the potatoes are cool enough to handle, peel them and rice them. Once the potatoes are cooked, they will start to get sticky as they cool. Peel and rice them as soon as they are cool enough to touch.
- Remove the gnocchi from the boiling water as soon as they float. Use a slotted spoon or small, fine mesh sieve to remove the gnocchi from the boiling water as soon as they reach the surface. Over-cooked gnocchi will sink and then turn gummy.
Do you need a potato ricer to make gnocchi?
A potato ricer is excellent for creating fine, rice-size pieces of potato, but you may also use a fine mesh strainer or box grater. When using a fine mesh strainer, press the boiled potatoes through with a heavy spatula. The goal is to achieve light and fluffy pieces of potato that incorporate, lump-free into the gnocchi dough.
I created a tomato sauce for these gnocchi, but you have many options. I chose the classic combination of gnocchi and a pomodoro-style sauce for this recipe, but these other variations are worth considering:
- Simmer the cooked gnocchi in browned butter and add fresh sage or herbs of choice
- Combine cooked gnocchi and homemade or store-bought basil pesto
- Top the cooked gnocchi with a lemony cream sauce
- Serve the cooked gnocchi with a creamy vodka sauce
How to store uncooked and cooked gnocchi. Uncooked gnocchi may be refrigerated, in a single layer, for up to 3 days. To freeze uncooked gnocchi, first freeze them in a single layer on a baking sheet, then transfer the gnocchi to an airtight container and freeze for up to 3 months. There is no need to thaw frozen gnocchi before cooking in boiling water.
If your gnocchi are cooked and sauced, transfer them to an airtight container and refrigerate for up to 3 days, or freeze up to 3 months. Thaw overnight in the refrigerator before reheating in a large saucepan over medium-low heat, adding more sauce if desired.
Homemade Gnocchi with Tomato Sauce
Ingredients
For the Gnocchi
- 1 ¼ pounds Yukon gold potatoes, about 3 medium, or Russet potatoes (about 2 medium), scrubbed clean, skin on
- 1 cup all-purpose flour, plus more for coating your work surface
- ½ teaspoon salt
- 1 large egg, room temperature
For the Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced or pressed
- 1 teaspoon Italian herb seasoning, or dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes, or more/less to taste
- 28- ounce can whole peeled San Marzano tomatoes
- Salt and black pepper
- Fresh basil for serving
- Grated or shredded parmesan cheese for serving
Instructions
- Place the potatoes in a large saucepan and pour over enough cold water to cover.
- Set the pan over high heat and bring to a boil. Boil for 12 to 15 minutes, until the potatoes are fork tender.
- Drain and, when cool enough to handle, remove the potato skin.
- Press the potatoes through a potato ricer or fine sieve. Set aside.
- On a large, clean surface, combine the flour and salt and mix with your fingers to combine.
- Make a well in the center of the flour mixture and add the egg and riced potatoes to the well.
- Using your hands, mix the flour, potatoes, and egg together until you have a soft dough. The dough should not be sticky; if it is, add a small amount of flour.
- Working on a lightly floured surface, shape the dough into 5 to 6 ropes, each about ½-inch thick. Cut the ropes crosswise into ¾-inch-long pieces.
- Gently roll the pieces over the back of a fork to create tine marks.
- Transfer the gnocchi to a parchment paper-lined baking sheet, in a single layer without touching, and let stand for 30 minutes.
- Meanwhile, to make the tomato sauce, heat the oil in a large saucepan over medium heat.
- Add the garlic, Italian seasoning, basil, and red pepper flakes and cook for 30 seconds.
- Add the tomatoes with the liquid from the can and bring to a simmer.
- Reduce the heat to medium-low and simmer for 15 minutes.
- Using a potato masher or fork, smash the tomatoes to create a thick, chunky sauce.
- Season the sauce with salt and pepper.
- To cook the gnocchi, bring a large pot of salted water to a boil.
- Add the gnocchi and cook until they float to the top, about 1 to 3 minutes.
- As soon as the gnocchi float, use a slotted spoon or fine mesh strainer to transfer them to the sauce.
- Cook for 1 minute to heat through.
- Top the gnocchi with fresh basil and serve with parmesan cheese on the side.