(Homemade Gnocchi, grape tomato and basil sauce or Creamy gorgonzola cheese sauce)

Boil 2 pounds of russet potatoes whole with skins on in salted water until fork-tender, about 20-25 minutes. Drain and allow to cool slightly, then peel.

Prepare the Potatoes

Pass the peeled potatoes through a potato ricer or mash them until smooth. Spread them out on a clean surface to release steam and cool completely.

Mash the Potatoes

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.

Make the Dough

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.

Shape 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.

Cook the Gnocchi

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.

Sauté the Aromatics

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.

Cook the Tomatoes

Add a handful of fresh basil leaves, torn or chopped, and stir to combine. Let the sauce simmer for another 2 minutes.

Add the Basil

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.

Combine with Gnocchi

In a saucepan, warm 1 cup of heavy cream over medium heat until just beginning to simmer.

Heat the Cream

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.

Melt the Cheese

Stir in a pinch of salt and freshly ground black pepper to taste. Simmer the sauce gently for another minute to thicken slightly.

Season the Sauce

Add the cooked gnocchi to the Gorgonzola sauce and toss gently to coat. Serve immediately with optional chopped walnuts or parsley for garnish.

Salt

Olive oil

Russet potatoes

All-purpose flour

Grape tomatoes

Garlic

Fresh basil leaves

Gorgonzola cheese

Heavy cream

Black pepper

Gnocchi al Pomodoro

Make Gnocchi Al Pomodoro Recipe in just 1h . (Homemade Gnocchi, grape tomato and basil sauce or Creamy gorgonzola cheese sauce)

Gnocchi Al Pomodoro Recipe

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