Gnocchi With Pomodoro Sauce Recipe

I love this recipe for its homey vibes. Crispy outside, yet pillowy inside, each gnocchi pairs so well with the simple tomato sauce steeped in olive oil and fresh basil. The melted mozzarella adds a magical creaminess that transforms dinner into a comforting celebration. It is simple, flavorful, and satisfying.

There’s just something about homemade gnocchi with a rich pomodoro sauce thats pure comfort. I start with 2 lbs russet potatoes baked and mashed to create potato pillows that hold the flavor, mix in 1 large egg and just enough all-purpose flour to get the perfect dough consistency.

The sauce is made by sizzlin’ 1/4 cup extra virgin olive oil with 4 garlic cloves and a pinch of red pepper flakes for a subtle kick. Two cans of whole peeled tomatoes are simmered with salt and pepper, and a generous handful of fresh basil is added at the end to brighten the flavors.

I finish it off by topping with 8 oz fresh mozzarella balls. This dish not only delivers a decent bit of nutritional goodness through fresh ingredients but also captures the essence of Italian comfort food.

I think its one of the best Gnocchi Recipes out there. I love this savory dish.

Why I Like this Recipe

I like this recipe because it reminds me of home-cooked meals that my family used to make when I was younger. The gnocchi are so soft and comforting, and the pomodoro sauce is made with fresh tomatoes that give it a tangy yet sweet kick. I also enjoy how easy it is to throw together even after a long day; the steps are simple enough that I can make it without stressing too much. Lastly, the combination of basil and mozzarella makes every bite feel fresh and delicious, and I love how the flavors blend together perfectly even if it’s not the most fancy dish.

Ingredients

• Russet potatoes are high in carbohydrates and fiber; they give the gnocchi a soft, fluffy base.
• Whole peeled tomatoes provide vitamins and antioxidants, offering a tangy, slightly sweet flavor to the sauce.
• Extra virgin olive oil is full of healthy fats and adds a smooth, robust taste throughout the dish.
• Fresh basil leaves bring a bright, natural aroma and vitamins, making the sauce taste fresh and aromatic.
• The egg helps bind the dough together, adding a modest amount of protein for a better texture.

Ingredient Quantities

• 2 lbs russet potatoes, baked and mashed
• 1 large egg
• 1 to 1 1/2 cups all-purpose flour, plus a bit more for dusting
• Salt, to taste (for the gnocchi dough)
• 1/4 cup extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes (optional)
• 2 cans (28 oz each) whole peeled tomatoes or about 2 lbs fresh tomatoes, peeled and chopped
• A generous handful of fresh basil leaves, divided (more for garnish)
• 8 oz fresh mozzarella balls
• Salt and pepper, to taste (for the sauce)
• Optional: 1 tsp sugar to balance the acidity if needed

How to Make this

1. Start by mixing your baked, mashed potatoes with a large egg and a pinch of salt in a big bowl. Slowly add 1 cup of all-purpose flour and mix until a soft dough forms. You can add a bit more flour if needed.

2. Turn the dough out onto a lightly floured surface and gently knead it until it’s smooth. Roll the dough into a long rope and then cut it into bite-sized pieces for your gnocchi.

3. Bring a large pot of salted water to a boil. Drop your gnocchi in and cook them till they float up, which should take about 2-3 minutes. Scoop them out carefully with a slotted spoon.

4. While your gnocchi is cooking, heat 1/4 cup extra virgin olive oil in a big pan over medium heat. Add the four thinly sliced garlic cloves and let them sizzle for about 1-2 minutes until they start to turn golden.

5. If you like a bit of spice, stir in 1/2 teaspoon red pepper flakes with the garlic.

6. Crush the two cans of whole peeled tomatoes (or add your 2 lbs of fresh peeled and chopped tomatoes) right into the pan. Stir everything together and let it simmer for around 10 minutes.

7. Toss in part of the fresh basil leaves into the sauce. Season with salt and pepper, and if the tomatoes are a bit too tangy, mix in 1 teaspoon sugar to balance it all out.

8. Add your cooked gnocchi to the simmering tomato sauce. Gently stir so that the sauce coats all the gnocchi evenly.

9. Now top the dish with your fresh mozzarella balls. Let them sit on the hot gnocchi just long enough to warm up and soften a bit.

10. Finally, sprinkle the remaining basil leaves on top as a garnish. Serve your gnocchi with pomodoro sauce hot and enjoy!

Equipment Needed

1. A big mixing bowl for blending your mashed potatoes, egg, salt and flour
2. A measuring cup to get the right amount of all-purpose flour
3. A knife and cutting board for slicing garlic and prepping tomatoes
4. A floured work surface to knead and roll your dough into a rope
5. A rolling pin if you wanna smooth out the dough a bit easier
6. A large pot to boil salted water for cooking the gnocchi
7. A slotted spoon to scoop out the gnocchi once they float
8. A big pan to heat olive oil with garlic and simmer the tomato sauce
9. A stirring spoon to mix your sauce ingredients evenly
10. A colander in case you need to drain any extra water from the gnocchi (optional)

FAQ

Gnocchi With Pomodoro Sauce Recipe Substitutions and Variations

• Instead of russet potatoes, try using Yukon Gold potatoes or even sweet potatoes for a slightly different flavor.
• If you can’t use a regular egg, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a binding replacement.
• If you dont have all-purpose flour, you can substitute with a gluten-free flour blend though you might need a little extra to get the right dough consistency.
• Use avocado oil instead of extra virgin olive oil if you’re looking for a different flavor profile or if olive oil is out of stock.
• For the fresh mozzarella balls, burrata or fior di latte are good alternatives that still give a creamy texture.

Pro Tips

1. When you mix mashed potatoes with egg and flour, try not to overwork it or your gnocchi will get too dense. The trick is to mix until just combined.

2. If the dough is sticky during kneading, sprinkle on a bit more flour at a time, but be careful not to add too much or it becomes dry and tough.

3. Cook the gnocchi in small batches in boiling salted water so they dont stick together. Once they float up, they’re done and ready to scoop out gently.

4. When you make the tomato sauce, keep an eye on the garlic. Let it get golden but dont let it burn, cause that will make your sauce taste bitter.