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Rotina Diária

Pasta

Potato Gnocchi with Tomato Sauce

Make light, tender potato gnocchi with just enough flour, then serve with tomato and basil sauce. Learn how to cook the potatoes so the dough stays soft.

  • Total time 1 h 35 min
  • Prep time 40 min
  • Cooking 55 min
  • Makes 4 servings
  • Difficulty Intermediate

Light gnocchi are made with just a little flour. The flour holds the dough together; the potato provides the flavor and tenderness. That’s why the potatoes need to be dry: boiling them with the skins on keeps them from absorbing as much water, and mashing them while hot lets the steam escape.

Add the flour gradually and stop as soon as the dough no longer sticks to your hands. Kneading too much develops the gluten and makes the gnocchi rubbery.

Ingredients

Amounts for 4 servings (4 servings).

Gnocchi

Tomato sauce

Equipment

  • Pot
  • Large bowl
  • Knife and cutting board
  • Colander

Instructions

  1. Step 1 Cook the potatoes with the skins on

    Boil the potatoes whole, with the skins on, in water for 25 to 30 minutes, until tender. Drain.

    • 2 1/4 lb Asterix potatoes, unpeeled
    • 3 liters of water for boiling the potatoes

    About 30 min

  2. Step 2 Mash while hot

    While the potatoes are still hot, peel them using a kitchen towel to hold them, then run them through a potato ricer or mash them well with a fork in a bowl. Spread out the mashed potatoes and let the steam escape for a few minutes.

  3. Step 3 Make the dough

    Add the egg yolk and salt, then gradually add the flour, mixing with your hands just until the dough is smooth and no longer sticky. You may not need all the flour.

    • 1 egg yolk
    • 1 teaspoon salt
    • 1 1/2 cups all-purpose flour

  4. Step 4 Shape the gnocchi

    On a floured work surface, roll the dough into ropes about as thick as your finger and cut into 2 cm pieces with a knife.

  5. Step 5 Make the sauce

    Warm the olive oil and garlic over low heat until fragrant. Add the tomatoes, crushing them with a spoon, and the salt. Cook for 15 minutes, then stir in the basil leaves.

    • 3 tablespoons olive oil
    • 2 cloves of minced garlic
    • 1 can of canned whole peeled tomatoes
    • 1/2 teaspoon salt
    • 10 leaves of basil

    About 15 min

  6. Step 6 Cook the gnocchi

    Bring the salted water to a boil in a large pot and add the gnocchi in batches. As soon as they float to the surface, after 1 to 2 minutes, remove them with a slotted spoon and add them straight to the sauce.

    • 3 liters of water for cooking the gnocchi
    • 1 tablespoon salt

    About 10 min

Tips for success

  • Test one gnocchi before cooking the rest: if it falls apart in the water, mix a little more flour into the dough.
  • Freeze uncooked gnocchi in a single layer on a floured baking sheet, then transfer to a bag. Cook them straight from frozen.
  • Freshly grated Parmesan on top finishes the dish.

Substitutions

Egg yolk
You can leave it out; the dough will be a little more delicate to handle.
Potatoes
Use arracacha for sweeter-tasting gnocchi.

How to store

Cooked and sauced, it keeps in the refrigerator for 2 days. Freeze uncooked gnocchi for up to 2 months.

Allergens

Contains: gluten, Eggs.

Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.

Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.