Go Back

Gnocchi with Pomodoro Sauce

This recipe guides you through creating tender, homemade potato gnocchi, enhanced with Parmigiano-Reggiano. These delicate dumplings are then bathed in a rich, vibrant pomodoro sauce, made from high-quality San Marzano tomatoes, fresh basil, and garlic, culminating in a classic Italian comfort dish.
Print Recipe Pin Recipe
Total Time 3 hours 35 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: Italian
Calories: 2138.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/4 pounds russet potatoes about 2 small potatoes
  • 1 1/2 ounces Parmigiano-Reggiano cheese grated using a Microplane grater (about 1 cup), plus more for garnish
  • 2 large egg yolks
  • 1/4 cup plus 2 teaspoons kosher salt divided
  • 1/2 teaspoon cracked black pepper
  • 3/4 cup about 3 ounces or 3/4 cup all-purpose flour (about 3 1/4 ounces), plus more for work surface
  • 16 cups water
  • 1 teaspoon canola oil
  • 1 28-ounce can whole peeled San Marzano plum tomatoes
  • 2 tablespoons chopped fresh basil plus more for garnish
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons granulated sugar
  • 6 tablespoons unsalted butter 3 ounces

Equipment

  • 1 Large Pot For boiling potatoes and gnocchi.
  • 1 Potato Ricer or Masher Essential for light, fluffy gnocchi texture.
  • 1 Microplane Grater For finely grating Parmigiano-Reggiano cheese.
  • 1 Large Skillet or Saucepan For preparing the pomodoro sauce.
  • 1 Slotted Spoon For transferring gnocchi from boiling water to sauce.

Method
 

  1. Scrub potatoes and boil them whole in salted water until very tender, about 45-60 minutes, then peel while still warm.
  2. Pass the warm, peeled potatoes through a potato ricer or mash thoroughly into a fine, uniform consistency.
  3. In a large bowl, combine the riced potatoes with 1 cup grated Parmigiano-Reggiano, egg yolks, 2 teaspoons kosher salt, and pepper; gradually mix in the flour until just combined to form a soft dough.
  4. On a lightly floured surface, roll small portions of dough into long ropes, about 3/4-inch thick, then cut into 3/4-inch pieces. Optionally, roll each piece over the tines of a fork or a gnocchi board to create ridges.
  5. For the sauce, heat canola oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
  6. Stir in the crushed San Marzano tomatoes, 2 tablespoons chopped basil, 1/4 cup plus 2 teaspoons kosher salt, and sugar. Bring to a simmer, then reduce heat and cook, stirring occasionally, for at least 30 minutes, or up to 1 hour, until thickened.
  7. Just before serving, stir in the 6 tablespoons of butter into the pomodoro sauce until melted and emulsified, then keep warm.
  8. Bring 16 cups of water and the remaining 1/4 cup kosher salt to a rolling boil in a large pot.
  9. Carefully drop the gnocchi into the boiling water in batches. Cook until they float to the surface, about 2-3 minutes.
  10. Using a slotted spoon, transfer the cooked gnocchi directly into the warm pomodoro sauce, tossing gently to coat. Garnish with additional fresh basil and grated Parmigiano-Reggiano before serving.

Notes

For truly ethereal gnocchi, choose starchy russet potatoes and bake or steam them to minimize water absorption. Rice the potatoes while still hot for the best texture. Add flour sparingly; too much will result in dense, heavy gnocchi. A good tip is to test cook one or two gnocchi before the main batch to adjust flour if needed. For the sauce, quality San Marzano tomatoes are paramount. Crushing them by hand rather than blending can yield a more rustic texture. Don't rush the sauce's simmer; allowing it to reduce concentrates the flavors. Finishing the sauce with a generous knob of butter at the end adds a luxurious sheen and mellows the acidity, creating a perfectly balanced dish.