Potato Gnocchi with Tomato, Basil, and Parmesan

Why You’ll Love This Recipe

• Airy, tender gnocchi thanks to oven-baked potatoes and a light hand with flour.
• A bright, garlicky tomato sauce that simmers in 30 minutes and clings beautifully.
• Simple ingredients, restaurant-quality results—perfect for date night or Sunday supper.
• Freezer-friendly gnocchi so you can cook straight from frozen on busy nights.

Grocery List

• Produce: Russet potatoes, garlic, fresh basil
• Dairy: Parmigiano Reggiano, unsalted butter, 1 large egg
• Pantry: 00 or all-purpose flour, canned whole peeled tomatoes, extra-virgin olive oil, fine sea salt, black pepper, red pepper flakes, sugar (optional)

Full Ingredients

For the Gnocchi

• 800 g Russet potatoes (about 4 medium; 1 lb 12 oz)
• 1 large egg (about 50 g), lightly beaten
• 200–240 g 00 flour or all-purpose flour (start with 200 g; 1 2/3 cups, plus up to 40 g/1/3 cup as needed), plus more for dusting
• 1 tsp fine sea salt
• 1/8 tsp freshly grated nutmeg (optional)
• Semolina flour for dusting trays (optional)

For the Tomato–Basil Sauce

• 2 tbsp extra-virgin olive oil (30 ml)
• 3 garlic cloves, thinly sliced
• Pinch red pepper flakes (optional)
• 1 can (28 oz/800 g) whole peeled San Marzano or good-quality tomatoes, crushed by hand
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp sugar (optional, to balance acidity)
• Freshly ground black pepper, to taste
• 1 tbsp unsalted butter (14 g; optional, for gloss)
• 1 small bunch fresh basil, leaves torn (about 20 large leaves)

For Serving

• 40 g (about 1/2 cup) freshly and finely grated Parmigiano Reggiano, plus more at the table
• Extra basil leaves, for garnish
• Extra-virgin olive oil, for drizzling (optional)

Step-by-Step Instructions

Step 1: Bake the potatoes until dry and fluffy

Preheat the oven to 400°F (200°C). Scrub and dry the potatoes, then prick each a few times with a fork. Place directly on the oven rack (or on a wire rack set over a sheet pan) and bake for 50–60 minutes, until the skins are crisp and a skewer slides through with no resistance. This dry heat evaporates excess moisture, which is key to light, fluffy gnocchi.

Step 2: Start the slow-simmered garlic tomato sauce

While the potatoes bake, warm the olive oil in a wide skillet or saucepan over medium-low heat. Add the sliced garlic and red pepper flakes and gently sizzle 1–2 minutes until fragrant and barely golden—do not brown. Stir in the hand-crushed tomatoes, salt, and sugar. Bring to a gentle simmer and cook, partially covered, for 25–30 minutes, stirring occasionally, until thickened and glossy. Season with black pepper. Off the heat, swirl in the butter (if using) for silkiness. Wait to add basil until just before tossing with gnocchi.

Step 3: Rice the potatoes and make a soft dough

While still hot, split the baked potatoes, scoop out the flesh, and pass it through a potato ricer onto a clean work surface. Spread the riced potatoes into a thin layer and let steam off for 3–5 minutes. Sprinkle with the salt and nutmeg. Gather into a mound, make a well, add the beaten egg, and scatter 200 g of flour over the top. Using a bench scraper or your hands, gently fold and press just until a soft, barely tacky dough forms. If needed, add up to 40 g additional flour, a tablespoon at a time. Knead very lightly—about 30–60 seconds—only until cohesive. Overworking develops gluten and makes dense gnocchi.

Step 4: Roll, cut, and (optionally) ridge the gnocchi

Dust the work surface lightly. Divide the dough into 4 pieces. Working with one piece at a time, roll into ropes about 3/4 inch (2 cm) thick. Cut into 1-inch (2.5 cm) pillows. If you like, roll each piece over the tines of a fork or a gnocchi board to create ridges. Place on a parchment-lined tray dusted with semolina or flour. Repeat with remaining dough. Keep pieces separated to avoid sticking.

Step 5: Boil the gnocchi briefly

Bring a large pot (at least 4 quarts/3.8 L) of water to a boil. Salt generously (2 tbsp kosher salt or 1 1/2 tbsp fine sea salt). Reduce to a gentle boil. Cook the gnocchi in 2–3 batches to avoid crowding. Stir immediately after adding to prevent sticking. When the gnocchi float, cook 30–60 seconds longer. Use a spider or slotted spoon to transfer directly to the pan of warm sauce.

Step 6: Toss with tomato and basil until glossy

Add a small splash of the starchy cooking water (1–2 tbsp) to the sauce with the gnocchi and toss over low heat for 30–60 seconds until the sauce clings. Tear in most of the basil and toss gently to preserve their color and aroma. Adjust seasoning with salt and pepper as needed. If you reserved butter, swirl it in now for extra sheen.

Step 7: Plate and finish with Parmigiano

Divide the sauced gnocchi into warm shallow bowls. Dust generously with finely grated Parmigiano Reggiano, add a few extra basil leaves, and finish with a light drizzle of extra-virgin olive oil if you like. Serve immediately.

Pro Tips

• Bake, do not boil, the potatoes to keep them dry—excess moisture is the enemy of fluffy gnocchi.
• Use as little flour as possible. Stop adding flour the moment the dough holds together without sticking badly.
• Work the dough warm and quickly. Overkneading develops gluten and leads to rubbery gnocchi.
• Ridges are optional, but they help the sauce cling. If skipping, at least create a slight thumb dimple.
• Reserve a bit of pasta water: the starch helps emulsify the sauce so it coats each gnoccho beautifully.

Variations

• Brown Butter & Sage: Skip the tomato sauce. Sizzle 6–8 sage leaves in 4 tbsp butter until nutty, toss with cooked gnocchi, finish with Parmigiano and black pepper.
• Tomato Vodka Cream: Add 2 tbsp vodka to the simmered tomato sauce, reduce 1 minute, then stir in 1/3 cup heavy cream off heat before tossing with gnocchi.
• Cherry Tomato Burst Sauce: Swap canned tomatoes for 800 g cherry tomatoes; cook with oil and garlic over medium heat until they burst, then proceed as written.

Storage & Make-Ahead

Uncooked gnocchi are best the same day. To freeze, arrange in a single layer on a floured tray and freeze until firm, then bag for up to 2 months. Cook from frozen, adding 30–60 seconds to the cooking time. The tomato sauce can be made 3–4 days ahead and refrigerated, or frozen for 1 month; add basil only when serving. Leftover cooked gnocchi in sauce keep 2–3 days in the fridge; rewarm gently with a splash of water in a skillet over low heat.

Nutrition (per serving)

Approx. 540 calories; 14 g fat; 84 g carbohydrates; 16 g protein; 4 g fiber; ~780 mg sodium. Estimates only and will vary based on exact ingredients and salt used.