Gnocchi With Pomodoro Sauce Recipe

Bake or Steam the Potatoes

Preheat oven to 425°F (220°C). Prick the potatoes with a fork and place directly on the oven rack or on a baking sheet. Bake until very tender and a skewer slides through easily, 45–60 minutes depending on size. Alternatively, you can simmer whole potatoes in salted water for 30–40 minutes until tender. Let cool slightly until you can handle them.

Rice the Potatoes

While still warm, cut potatoes in half and scoop flesh through a potato ricer onto a clean work surface or large bowl. If you don't have a ricer, finely mash with a fork or potato masher, but avoid lumps. Spread the riced potato into a thin mound and let steam for 2–3 minutes to release excess moisture.

Make the Dough

Sprinkle 1 tsp salt and about 1 1/2 cups of the flour over the potatoes. Make a well in the center and add the beaten egg. Using your hands or a bench scraper, gently combine until a soft dough forms. Add additional flour 2–4 tbsp at a time only if dough is too sticky. The dough should be soft and slightly tacky but not wet. Do not overwork (this keeps gnocchi light).

Shape the Gnocchi

Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a rope about 3/4-inch (2 cm) thick. Cut into 3/4-inch (2 cm) pieces. If desired, press each piece with the tines of a fork or a gnocchi board to create ridges (press lightly to avoid compressing). Dust finished gnocchi on a tray with flour to prevent sticking.

Cook the Gnocchi

Bring a large pot of salted water to a gentle boil (use 1 tbsp coarse salt). Working in batches so gnocchi have room, drop gnocchi into boiling water. They will sink then float; once they float, cook 30–60 seconds more to ensure cooked through. Remove with a slotted spoon into a colander or into a warm shallow pan with a little butter for finishing. Keep cooked gnocchi warm while you finish sauce.

Prepare Tomatoes

Crush the canned whole tomatoes by hand into a bowl or crush directly in the can with a spoon. Reserve any juices; you should have a loose, slightly chunky purée. If using whole fresh tomatoes, blanch, peel, seed, and chop, then proceed similarly.

Sweat Onion and Garlic

In a wide sauté pan or skillet, warm 3 tbsp olive oil over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 6–8 minutes. Add the garlic and crushed red pepper flakes (if using) and cook 30–60 seconds until fragrant but not browned.

Simmer the Sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes and their juices to the pan, stirring to combine. Bring to a gentle simmer, reduce heat to low, and cook uncovered 15–20 minutes, stirring occasionally, until the sauce slightly thickens. Season with 1 tsp salt, 1/2 tsp sugar (if using), and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning.

Finish with Basil

Turn off the heat and stir in the torn fresh basil leaves and 1 tbsp olive oil for brightness. Keep sauce warm on the lowest heat setting while you finish the gnocchi.

Toss Gnocchi with Sauce

In a wide sauté pan over low heat, melt the 2 tbsp butter. Add a few ladlefuls of the warm pomodoro sauce, then gently add cooked gnocchi. Toss carefully to coat—use a spoon and spatula to avoid breaking the gnocchi. If the sauce is too thick, add 1–2 tbsp of the reserved pasta cooking water (or tomato juices) to loosen.

Plate and Garnish

Divide gnocchi among warm plates or shallow bowls. Spoon additional pomodoro over each portion. Sprinkle generously with 3/4 cup grated Parmigiano-Reggiano and garnish with torn basil leaves. Grind additional black pepper to taste and serve immediately.

Make-Ahead & Reheating Note

If you make gnocchi ahead, freeze arranged on a tray until firm, then transfer to a bag. Cook from frozen, adding a minute or two to the floating time. Reheat finished gnocchi gently in the sauce; avoid boiling to prevent breakdown.