Gnocchi with Tomato Sauce
Pillowy potato gnocchi tossed in a bright, simple San Marzano tomato sauce is the kind of dish Italian nonnas have made for generations without ever writing down a recipe. The key is a light hand with the flour so the dumplings stay tender, not gluey, and a sauce that's just tomatoes, garlic, and good olive oil letting the pasta shine.
By YumYum Editorial · Italian
Prep: 40 min · Cook: 20 min · Total: 60 min · Serves 4
Ingredients
- 2 lbs starchy russet potatoes, unpeeled
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten
- 1 teaspoon fine salt
- 3 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1 (28 oz) can San Marzano tomatoes, crushed by hand
- 1/2 teaspoon sugar
- to taste Pinch of red pepper flakes (optional)
- to taste Fresh basil leaves, torn
- to taste Freshly grated Parmigiano-Reggiano
- to taste Flaky salt and black pepper, to taste
Instructions
- Bake or boil the potatoes whole until tender, then peel while still hot and pass through a ricer onto a floured board.
- Sprinkle the salt over the riced potato, add the beaten egg, then gradually work in the flour with your hands until just combined into a soft dough — do not overwork it.
- Divide the dough into ropes about 3/4 inch thick, cut into 1-inch pillows, and roll each over a fork or gnocchi board for ridges.
- Meanwhile, warm the olive oil in a wide skillet over medium-low heat and gently cook the garlic until fragrant and golden, about 2 minutes.
- Add the crushed tomatoes, sugar, and red pepper flakes, season with salt, and simmer uncovered for 15 minutes until slightly thickened.
- Bring a large pot of well-salted water to a boil and cook the gnocchi in batches until they float to the surface, about 1-2 minutes.
- Lift the gnocchi directly into the tomato sauce with a slotted spoon and toss gently to coat, adding a splash of pasta water if needed.
- Divide among bowls, top with torn basil, grated Parmigiano, and a crack of black pepper.