Tomato Gnocchi

Indulge in the comforting flavors of homemade Tomato Gnocchi, a dish that beautifully marries pillowy potato dumplings with a rich tomato-basil sauce. Made from scratch using fluffy russet potatoes, this recipe is the perfect blend of rustic simplicity and vibrant Italian-inspired elegance. The gnocchi are lightly shaped by hand and cooked to tender perfection before being tossed in a garlicky tomato sauce infused with fresh basil and a touch of butter for added richness. Topped with a generous sprinkle of grated Parmesan, this dish is ideal for cozy weeknight dinners or special occasions. With an easy-to-follow process and customizable ingredients, Tomato Gnocchi brings authentic, restaurant-quality Italian comfort food straight to your kitchen.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 large Russet potatoes
• 1 cup All-purpose flour
• 1 teaspoon Salt
• 1 large Egg yolk
• 2 tablespoons Butter
• 1 tablespoon Olive oil
• 2 Garlic cloves, minced
• 1 28-ounce can Canned crushed tomatoes
• 0.25 cup Basil leaves, chopped
• 0.5 cup Parmesan cheese, grated
• 0.5 teaspoon Black pepper
• 4 quarts Water for boiling

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the potatoes on a baking sheet and bake for 40-45 minutes until tender when pierced with a fork.

Step 3

Once baked, allow the potatoes to cool slightly, then peel them.

Step 4

Pass the peeled potatoes through a potato ricer or mash them until smooth. Transfer to a large bowl.

Step 5

Add the flour, salt, and egg yolk to the potatoes. Gently mix the ingredients together using your hands to form a dough. Avoid overworking.

Step 6

Turn the dough onto a floured surface and knead lightly until smooth, adding a little more flour if the dough is too sticky.

Step 7

Divide the dough into four pieces. Roll each piece into a log about 1/2 inch thick.

Step 8

Using a small knife, cut each log into 3/4-inch pieces to create the gnocchi.

Step 9

Bring 4 quarts of water to a boil in a large pot. Add a pinch of salt.

Step 10

In batches, drop the gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes.

Step 11

Meanwhile, in a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and sauté for 30 seconds.

Step 12

Add the canned crushed tomatoes to the skillet. Stir to combine.

Step 13

Reduce the heat and simmer the tomato sauce for 10 minutes to thicken slightly.

Step 14

Stir in the chopped basil and season with salt and black pepper to taste.

Step 15

Use a slotted spoon to transfer the cooked gnocchi from the pot to the skillet with the tomato sauce.

Step 16

Gently toss the gnocchi in the tomato sauce until well coated.

Step 17

Serve the tomato gnocchi in bowls, topped with a generous sprinkle of grated Parmesan cheese.

Nutrition Facts

Serving size	5471.1 grams (5471.1g)

Amount per serving	% Daily Value*
Calories	1791

Total Fat 56.40g	72%
Saturated Fat 24.80g	124%
Polyunsaturated Fat 2.00g
Cholesterol 290mg	97%
Sodium 4278mg	186%
Total Carbohydrate 274.20g	100%
Dietary Fiber 28.60g	102%
Total Sugars 41.00g
Protein 60.30g	121%

Vitamin D 23IU	114%
Calcium 978mg	75%
Iron 23mg	125%
Potassium 6319mg	134%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.5%

Protein: 13.1%

Carbs: 59.4%