Gnocchi al Pomodoro

Name: Gnocchi al Pomodoro
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 lbs (900 g) starchy potatoes (like russet or Yukon Gold); 1–1¼ cups (120–150 g) all-purpose flour, plus more for dusting; 1 tsp salt; Optional: 1 egg yolk (for a slightly firmer dough); 2 tbsp extra virgin olive oil; 2 cloves garlic, lightly smashed; 1 can (28 oz / 800 g) whole peeled San Marzano tomatoes; Salt, to taste; Handful of fresh basil leaves; Optional: pinch of sugar (only if tomatoes are very acidic); ¼ cup nutritional yeast (or vegetarian Parmesan-style cheese — or regular Parmesan, if you’re not strictly vegetarian); Basil leaves

16 steps

Prep:45minCook:25min

Light, pillowy potato gnocchi coated in a rich tomato and basil sauce. Store-bought gnocchi works great if you’re in a rush — but if you’ve got the time, the homemade version is worth it!

Updated at: Thu, 10 Apr 2025 14:07:38 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories397.1 kcal (20%)

Total Fat8.9 g (13%)

Carbs65 g (25%)

Sugars8.8 g (10%)

Protein14.8 g (30%)

Sodium1133.5 mg (57%)

Fiber10.2 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Boil and prepare potatoes

Step 1

Boil whole potatoes (with skins on) in salted water for 30–40 minutes until tender.

Pot

starchy potatoes900g

Step 2

Drain, peel while warm, and mash using a potato ricer or fine grater onto a clean surface.

Make the gnocchi dough

Step 3

Sprinkle mashed potatoes with salt and flour.

salt1 tsp

all-purpose flour120g

Step 4

Add the egg yolk (optional), and gently mix until a soft dough forms. Do not over-knead—the dough should be smooth but not sticky.

egg yolk1

Shape the gnocchi

Step 5

Divide dough into 4 portions. Roll each into a rope about ¾ inch thick.

Step 6

Cut into 1-inch pieces and gently roll each piece over a fork or gnocchi board for ridges.

Step 7

Lightly flour and set aside on a floured tray.

Make the pomodoro sauce

Step 8

In a saucepan, heat olive oil over medium heat.

Sauce Pan

Step 9

Add garlic and sauté until fragrant (1–2 minutes). Don’t let it brown.

cloves garlic2

Step 10

Add crushed tomatoes and simmer uncovered for 25–30 minutes, stirring occasionally.

can whole peeled San Marzano tomatoes800g

Step 11

Season with salt to taste and stir in torn basil leaves at the end.

salt

fresh basil leaves

Cook the gnocchi

Step 12

Bring a large pot of salted water to a boil.

Pot

salt1 tsp

Step 13

Cook gnocchi in batches. They’re ready when they float to the surface (about 1–2 minutes).

Step 14

Scoop out with a slotted spoon and add directly to the warm sauce.

Slotted Spoon

Toss and serve

Step 15

Gently mix the gnocchi with the sauce to coat evenly.

Step 16

Serve hot, topped with nutritional yeast, vegetarian Parmesan-style cheese, regular Parmesan (if you’re not strictly vegetarian), or your favorite cheese (optional).