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Basil Gnocchi with Tomato Sauce

Ready in 1 hr 30 mins

Recipe by Graham 

Gnocchi is an Italian dish of little dumplings made from potatoes and flour. This simple potato, flour, and basil recipe is one my family has used for many years.

Making Gnocchi with Tomato Sauce is a way of using up ingredients if you have (for example) followed my recipe for Stuffed Tomatoes and then used the inside of the tomatoes to make a Fresh Tomato Sauce, because you can use that sauce with your gnocchi.

Meanwhile, to make the gnocchi, be sure to use waxy potatoes (like Charlotte or Maris Peer) if possible. Waxy potatoes are translucent and feel moist and pasty. They are good at staying firm and keeping their shape so they make great salad potatoes. Floury potatoes (like Estima, King Edward, Maris Piper, Desiree) are brighter and more granular in appearance with a drier feel. They're better for dishes where you want fluffy potatoes or for mash.

Preparation Time

20 Minutes

Cooking Time

1 Hour 10 Minutes

Ingredients for Basil Gnocchi with Tomato Sauce

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

FOR THE SAUCE:
1 can can chopped tomatoes -14oz (400g)
1 shallot
2 cloves garlic
1 sprig fresh rosemary or thyme
FOR THE GNOCCHI:
18 oz potatoes
½ oz fresh basil leaves
7 oz plain flour (all purpose flour)
  salt and pepper

How to Cook Basil Gnocchi with Tomato Sauce

  1. Begin by making the sauce. Place the chopped tomatoes in a pan, then half fill the can with water and add that to the pan. Peel and finely chop the shallot and the garlic. Stir in the shallot, garlic, rosemary (or thyme) and salt and freshly-ground black pepper. Bring to the boil then turn down the heat and simmer gently for at least one hour until it has thickened and is coloured dark red.
  2. Peel the potatoes and make Mashed Potatoes according to the recipe. Important: be sure to mash them well because lumps will be noticeable in the gnocchi, so mash the potatoes thoroughly to as smooth a texture as possible.
  3. Finely chop the basil leaves then sprinkle them over the potatoes. Add plenty of salt and freshly-ground pepper, then add the flour. Using a wooden spoon or your hands, bring the mixture together to make a firm dough.
  4. Using your hands (and knuckles) knead the dough gently for a couple of minutes then, on a flat surface, roll it out into sausage shapes about ½" (1cm) thick. Cut the gnocchi 'sausages' into 1" (2.5cm) lengths.
  5. Gently cook the gnocchi in a pan of simmering water for between one and two minutes until they rise to the surface, then scoop them out as they rise. Toss into the finished tomato sauce and serve straight away with crisp rocket leaves.
GRAHAM'S HOT TIP:
The gnocchi is equally delicious with Cheese Sauce. I confess, I sometimes perch an egg on top, too!!!