Description
Homemade gnocchi with tomato sauce whisks diners straight to Italian kitchens with pillowy potato dumplings nestled in rich, tangy marinara. Simple ingredients and classic techniques promise a comforting meal you’ll savor down to the last delectable bite.
Ingredients
Scale
Gnocchi Ingredients:
- 1 pound (454 grams) gnocchi (store-bought or homemade)
Sauce Base Ingredients:
- 2 tablespoons (30 milliliters) olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 (14.5-ounce / 411 grams) can crushed tomatoes
Seasoning and Garnish Ingredients:
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for spice)
- Salt and pepper, to taste
- 1 teaspoon sugar (optional, to balance acidity)
- ¼ cup (25 grams) grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Prepare a generously salted water bath in a large pot, bringing it to a rolling boil. Gently introduce the pillowy potato dumplings and allow them to dance until they effortlessly float to the surface, typically within 2-3 minutes. Carefully extract the gnocchi using a slotted spoon and set aside.
- Warm olive oil in a spacious skillet over medium flame. Introduce finely diced onions and sauté until they transform into a translucent, soft landscape, approximately 3-4 minutes. Incorporate minced garlic and allow its aromatic essence to bloom for 60 seconds.
- Pour crushed tomatoes into the fragrant base, complementing with dried basil, oregano, red pepper flakes, salt, and freshly ground black pepper. If the sauce seems overly acidic, sprinkle a pinch of sugar to harmonize the flavors.
- Reduce heat to a gentle simmer, letting the sauce develop its complex profile for 10-12 minutes. Occasionally stir to prevent scorching and ensure even reduction.
- Tenderly introduce the cooked gnocchi into the vibrant tomato sauce, using a delicate folding motion to ensure each dumpling receives a luxurious coating.
- Transfer the sauced gnocchi into serving bowls, crowning the dish with a generous snowfall of freshly grated Parmesan cheese and torn fresh basil leaves. Serve immediately while piping hot.
Notes
- Choose starchy potatoes like Russet for the fluffiest gnocchi texture and avoid waxy varieties.
- Drain gnocchi immediately after cooking to prevent them from becoming mushy and sticking together.
- Season the tomato sauce gradually, tasting and adjusting flavors to create a balanced, rich profile.
- Consider making a gluten-free version by using potato gnocchi or alternative flour blends for those with dietary restrictions.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 10 mg