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Homemade Potato Gnocchi

Soft, pillowy homemade potato gnocchi tossed in a simple tomato sauce for an easy, delicious Italian-inspired dinner.
Prep time

1 hr
Cook time

5 mins
Total time

1 hr 5 mins
Servings

4 Servings

Ingredients 
For The Gnocchi:

  • 1 pound potatoes (Yukon Gold or Russet are best), cleaned but not peeled
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 medium egg, at room temperature

For The Tomato Sauce:

  • 2 tablespoons olive oil 
  • ½ teaspoon salt
  • 1- 2 large cloves garlic, chopped
  • 1 teaspoon oregano
  • 5 basil leaves, chopped (or 1 teaspoon dried)
  • 2 dashes hot pepper flakes, if desired
  • 1 can pelati tomatoes with sauce (1½ to 2 cups / 400 grams), with nothing else added
  • ½ cup water


Directions

Make the Gnocchi

    1. Place the unpeeled potatoes in a large pot of boiling water and cook until tender.
    2. Remove the potatoes from the pot and allow them to cool slightly. Peel them while still warm, then pass them through a potato ricer.
    3. On a clean, flat surface, combine the flour and salt and create a well in the centre.
    4. Add the riced potatoes and egg to the well. Using your fingers, gently mix everything together until a soft dough forms. The dough should not stick to your fingers.
    5. On a lightly floured surface, cut off small portions of dough and roll them into ropes. Cut each rope into approximately ¾-inch (2 cm) pieces.
    6. Gently roll each piece over a fork to create the traditional gnocchi ridges. Be careful not to press too hard.
    7. Lightly dust the gnocchi with flour and toss gently to prevent them from sticking together.
    8. Let the gnocchi rest for 20 minutes before cooking.

Make the Tomato Sauce

    1. While the gnocchi are resting, prepare the sauce. Add the olive oil, tomatoes, salt, garlic, oregano, basil, hot pepper flakes and water to a large saucepan.
    2. Stir to combine, then partially cover the pan and simmer over medium heat until the sauce thickens.
    3. Remove the lid for the final few minutes to allow the sauce to thicken further.

Cook the Gnocchi

    1. Bring a large pot of salted water to a boil.
    2. Add the gnocchi and cook until they float to the surface.
    3. Drain the gnocchi and add them to the prepared tomato sauce.
    4. Add a little pasta water and gently toss the gnocchi with the sauce for about 30 seconds.
    5. Serve immediately, topped with freshly grated Parmesan cheese if desired.



Tips & Variations


  • For the best results, use older potatoes rather than new potatoes. New potatoes contain more moisture, which can require adding more flour and may result in heavier gnocchi. Yukon Gold or Russet potatoes work especially well.
  • If the dough seems too wet, try baking the potatoes instead of boiling them. Bake in a preheated 350°F (180°C) oven until tender, then allow them to cool slightly while still warm before passing them through the ricer. This helps remove excess moisture.
  • All-purpose flour works well for gnocchi. Lower-protein flour can produce softer, more tender gnocchi, although you may need slightly less flour.
  • Uncooked gnocchi can be kept covered for up to a couple of hours before cooking. They may take slightly longer to cook if they have dried out.
  • Store leftover cooked gnocchi in an airtight container in the refrigerator for up to three days.
  • To freeze gnocchi, place the uncooked pieces on a baking sheet and freeze for approximately 20 minutes. Transfer them to an airtight freezer bag and store for up to one month. Cook directly from frozen - no need to thaw.

Nutrition Information (per portion)

Calories: 320cal
Carbohydrates: 30g
Protein: 8g
Fat: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.