Gnocchi al Pomodoro Recipe
(Homemade Gnocchi, grape tomato and basil sauce or Creamy gorgonzola cheese sauce)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
General
Homemade Gnocchi
Tomato and Basil Sauce
Creamy Gorgonzola Cheese Sauce
Method
Homemade Gnocchi
Make the Dough
On a floured surface, gather the cooled mashed potatoes into a mound and create a well in the center. Add 1 egg, lightly beaten, and 1 teaspoon of salt. Gradually sprinkle in 1 to 1½ cups of all-purpose flour, kneading gently until a soft dough forms that is not sticky. Do not overwork the dough.
Shape the Gnocchi
Divide the dough into 4 portions. Roll each portion into a long rope about ¾-inch in diameter. Cut into 1-inch pieces. If desired, roll each piece over the back of a fork or gnocchi board to create ridges.
Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop in the gnocchi in batches. Once they float to the top (about 2-3 minutes), remove with a slotted spoon and set aside.
Grape Tomato and Basil Sauce
Sauté the Aromatics
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 2 cloves of garlic, minced, and sauté until fragrant, about 1 minute.
Cook the Tomatoes
Add 2 cups of halved grape tomatoes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the tomatoes soften and release their juices, about 6-8 minutes.
Add the Basil
Add a handful of fresh basil leaves, torn or chopped, and stir to combine. Let the sauce simmer for another 2 minutes.
Combine with Gnocchi
Add the cooked gnocchi to the skillet with the tomato sauce. Toss gently to coat the gnocchi evenly. Serve with a sprinkle of grated Parmesan cheese if desired.
Creamy Gorgonzola Cheese Sauce
Heat the Cream
In a saucepan, warm 1 cup of heavy cream over medium heat until just beginning to simmer.
Melt the Cheese
Add 3 to 4 ounces of crumbled Gorgonzola cheese to the cream. Stir continuously until the cheese has melted and the sauce is smooth, about 3-5 minutes.
Season the Sauce
Stir in a pinch of salt and freshly ground black pepper to taste. Simmer the sauce gently for another minute to thicken slightly.
Combine with Gnocchi
Add the cooked gnocchi to the Gorgonzola sauce and toss gently to coat. Serve immediately with optional chopped walnuts or parsley for garnish.
