Gnocchi Al Pomodoro Recipe

Prepare the Potatoes

Boil the potatoes in salted water until fork-tender. Drain, peel, and let cool slightly.

Mash the Potatoes

Once cooled, mash the potatoes in a large bowl until smooth.

Mix Ingredients

Add the flour, egg, and salt to the mashed potatoes. Mix until a dough forms.

Shape the Gnocchi

On a floured surface, divide the dough into sections. Roll each section into a rope and cut into bite-sized pieces.

Form Gnocchi

Press each piece with a fork to create ridges. Set aside on a floured plate.

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.

Add Tomatoes

Pour in the San Marzano tomatoes, crushing them with a spoon. Season with salt and let simmer for about 15 minutes.

Finishing Touches

Stir in the fresh basil leaves and let cook for another 5 minutes. Adjust seasoning if necessary.

Cook Gnocchi

In a large pot of boiling salted water, cook the gnocchi until they float to the surface. This usually takes about 2-3 minutes.

Combine with Sauce

Using a slotted spoon, transfer the gnocchi to the skillet with the sauce. Toss gently to coat.

Serve

Plate the gnocchi and sprinkle with grated Parmigiano Reggiano and additional basil if desired.