Description
This comforting dish features soft, pillowy gnocchi coated in a rich and flavorful tomato sauce. Perfect for a quick weeknight dinner or a cozy weekend meal, this recipe is simple yet satisfying. Serve it with a sprinkle of Parmesan cheese and fresh basil for an extra touch of flavor.
Ingredients
Units
Scale
For the Gnocchi:
- 2 cups all-purpose flour
- 2 cups mashed potatoes (cooled)
- 1 large egg, lightly beaten
- 1 teaspoon salt
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or 5–6 fresh basil leaves, chopped)
- Salt and pepper to taste
For Serving:
- Grated Parmesan cheese (optional)
- Fresh basil leaves (optional)
Instructions
- Prepare the Gnocchi:
- In a large bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms.
- Lightly flour a surface and knead the dough for 2-3 minutes until smooth.
- Divide the dough into four portions. Roll each portion into a long rope, about ¾ inch thick.
- Cut the ropes into 1-inch pieces and gently roll each piece over the back of a fork to create ridges.
- Set the gnocchi aside on a floured surface.
- Cook the Gnocchi:
- Bring a large pot of salted water to a boil. Add the gnocchi in batches, and cook until they float to the surface (about 2-3 minutes).
- Remove with a slotted spoon and set aside.
- Prepare the Tomato Sauce:
- Heat olive oil in a skillet over medium heat. Add the onion and sauté for 3-4 minutes until soft.
- Add garlic and cook for 1 minute until fragrant.
- Stir in the crushed tomatoes, tomato paste, sugar (if using), oregano, and basil. Season with salt and pepper.
- Simmer the sauce for 10-15 minutes, stirring occasionally.
- Combine and Serve:
- Add the cooked gnocchi to the sauce and toss gently to coat.
- Serve hot, garnished with Parmesan cheese and fresh basil, if desired.
Notes
- For a gluten-free version, use gluten-free flour.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can use store-bought gnocchi for a quicker option.