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Gnocchi With Tomato Sauce

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A classic Gnocchi With Tomato Sauce recipe brings a comforting and satisfying dish to your table, perfect for family dinners or casual gatherings.

Ingredients

  • 2 large Russet potatoes, peeled and cut into chunks
  • 1½ cups all-purpose flour (plus more for dusting)
  • 1 large egg
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions

  1. Boil the potato chunks in a large pot of salted water until fork-tender, about 15-20 minutes. Drain well and let cool slightly.
  2. Mash the potatoes until smooth. Gradually add the flour, egg, and salt. Mix until a soft dough forms, but don’t over-knead.
  3. Divide the dough into four pieces. Roll each piece into a long rope about ½ inch thick. Cut into 1-inch pieces.
  4. Add the gnocchi in batches to a pot of gently boiling salted water, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
  5. Heat olive oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in garlic and cook for an additional minute.
  6. Add the crushed tomatoes and dried basil to the skillet. Season with salt and pepper. Simmer for about 10 minutes.
  7. Toss the cooked gnocchi with the sauce until well coated.

Notes

Don’t overcook the potatoes for the best texture. Adjust flour as needed for a non-sticky dough.

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