Jul 14 2026
Restaurants›Little Oven›Gnocchi Recipe

Gnocchi Recipe

Inspired by Little Oven
Time1h
Serves4

Potato dumpling style pasta tossed in your favorite sauce.

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Ingredients

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Dough Ingredients

Sauce Ingredients

Method

Dough Preparation

  1. 1

    Cook the Potatoes

    Place the Russet potatoes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 20-25 minutes. Drain and let cool slightly.

  2. 2

    Make the Dough

    Once the potatoes are cool enough to handle, peel them and mash them in a bowl. Add the flour, egg, and salt to the mashed potatoes, mixing until a dough forms.

  3. 3

    Knead the Dough

    Transfer the dough to a floured surface and knead gently for about 2-3 minutes until smooth. Be careful not to over-knead.

  4. 4

    Shape the Gnocchi

    Divide the dough into 4 sections. Roll each section into a long rope about 1/2 inch thick. Cut the rope into 1-inch pieces. Use a fork to gently press each piece to create ridges.

Cooking the Gnocchi

  1. 5

    Boil the Gnocchi

    Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface, about 2-4 minutes. Remove with a slotted spoon and set aside.

Sauce Preparation

  1. 6

    Sauté the Garlic

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

  2. 7

    Add the Tomatoes

    Add the halved cherry tomatoes to the skillet, cooking until they begin to soften, about 5-7 minutes.

  3. 8

    Combine with Gnocchi

    Add the cooked gnocchi to the skillet with the tomatoes. Toss gently to coat.

  4. 9

    Finish the Sauce

    Stir in the chopped basil and grated Parmesan cheese. Season with salt and pepper to taste. Cook for another 1-2 minutes until heated through.

Serving

  1. 10

    Serve

    Plate the gnocchi, garnishing with additional Parmesan cheese and basil if desired. Enjoy!

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