Gnocchi Recipe

Cook the Potatoes

Place the Russet potatoes in a large pot, cover with water, and bring to a boil. Cook for 20-30 minutes until tender. Drain and let cool slightly.

Make the Dough

Once the potatoes are cool enough to handle, peel them and mash them in a large bowl. Add the egg, salt, and half of the flour. Mix until combined, then gradually add the remaining flour until a soft dough forms.

Shape the Gnocchi

Divide the dough into four pieces. Roll each piece into a long rope about 1/2 inch thick. Cut into 1-inch pieces. Use a fork to press down on each piece to create ridges.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi in batches. They are done when they float to the surface, usually about 2-3 minutes. Remove with a slotted spoon and set aside.

Sauté Garlic

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add Tomatoes and Basil

Pour in the crushed tomatoes and add the fresh basil. Stir well to combine and let simmer for 10 minutes.

Season the Sauce

Season the sauce with salt and black pepper to taste. Allow to cook for another 5 minutes.

Combine Gnocchi and Sauce

Add the cooked gnocchi to the sauce, tossing gently to coat. Cook together for another 2 minutes.

Serve

Serve hot, garnished with grated Parmesan cheese on top.