Gnocchi Pomodoro E Basilico Recipe

Bake or steam the potatoes

Preheat oven to 400°F (200°C). Prick potatoes all over with a fork and place directly on the oven rack (or on a baking sheet). Bake 45–60 minutes until very tender when pierced. Alternatively, steam whole potatoes until fork-tender. Cooling slightly makes them safe to handle.

Rice or mash

While still warm (but cool enough to handle), peel the potatoes. Pass them through a potato ricer or finely grate them onto a clean work surface. Spread the riced potato into a thin mound to allow steam to escape and cool for 5–10 minutes; this prevents a sticky dough.

Make the dough

Sprinkle the salt and black pepper over the riced potato. Make a well in the center and add the beaten egg. Lightly sprinkle 1 cup of the flour around and onto the potato. Using your hands, gently fold and incorporate the flour and egg into the potato. Work as little as possible — stop adding flour once the dough holds together and is slightly tacky but not sticky. If dough is still very wet, add remaining 1/2 cup flour a tablespoon at a time.

Shape the gnocchi

Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a rope about 3/4 inch (2 cm) thick. Cut the ropes into 3/4‑inch pieces. If desired, roll each piece over the back of a fork or a gnocchi board to create ridges; otherwise lightly press with a thumb to create a small indentation to help sauce cling. Place formed gnocchi on a lightly floured tray in a single layer.

Cook the gnocchi

Bring a large pot of water to a rolling boil with 1 tablespoon coarse salt. Drop gnocchi in batches (do not overcrowd). Stir gently once to prevent sticking. When gnocchi float to the surface (about 2–3 minutes), let them cook 30–45 seconds more, then remove with a slotted spoon to a bowl. Reserve about 1 cup of cooking water for the sauce.

Sweat the aromatics

In a wide sauté pan or shallow saucepan, warm the extra-virgin olive oil over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; do not let it brown.

Add tomatoes and simmer

Stir in the crushed tomatoes and tomato paste. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 20–25 minutes, stirring occasionally until slightly thickened. If the tomatoes taste very acidic, stir in up to 1/4 teaspoon sugar. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.

Finish with basil

A few minutes before serving, tear or roughly chop most of the basil leaves and stir them into the sauce. Reserve a few whole leaves for garnish.

Combine gnocchi and sauce

With the sauce over low heat, add the cooked gnocchi to the pan in batches. Add 1–4 tablespoons of reserved gnocchi cooking water as needed to loosen the sauce and create a glossy coating. Gently toss or stir with a spatula so the sauce coats the gnocchi without breaking them.

Enrich and serve

Stir in 1 tablespoon unsalted butter and about half of the grated cheese until melted and combined. Transfer gnocchi to warmed plates or a shallow bowl. Sprinkle remaining cheese over the top, garnish with reserved basil leaves, and finish with a drizzle of extra-virgin olive oil if desired. Serve immediately.