Skip the restaurant wait time and the hefty bill. You’re five ingredients away from pillowy gnocchi that taste like nonna whispered the secrets straight into your saucepan. This is the kind of dish that makes guests think you trained in Bologna and that your stove prints Michelin stars.
The sauce? Silky, bright, and basil-forward—like summer in a skillet. Make it once and you’ll be that friend who “does gnocchi” on weeknights, no flex required.
Why This Recipe Works
Great gnocchi are about texture: plush, not gluey.
We use starchy, baked potatoes to drive off moisture, then add just enough flour to hold the dough together without turning it into rubber. A quick, no-fuss tomato basil sauce adds acid and fragrance to balance the richness.
Boiling the gnocchi until they float ensures they’re cooked but still tender. Finishing them directly in the sauce helps the gnocchi soak up flavor and gives a glossy coating without oil slicks.
The result? A plate that eats like a hug and looks like a magazine cover.
Ingredients
- For the Gnocchi:
- 2.2 lb (1 kg) starchy potatoes (Russet or Yukon Gold)
- 1 1/2 cups (180 g) all-purpose flour, plus extra for dusting
- 1 large egg, lightly beaten
- 1 tsp fine sea salt
- Freshly ground black pepper (optional)
- For the Tomato Basil Sauce:
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 can (28 oz/800 g) whole peeled tomatoes, preferably San Marzano
- 1/2 tsp sugar (optional, to balance acidity)
- 1/2 tsp red pepper flakes (optional, for gentle heat)
- 1 tsp kosher salt, plus more to taste
- Freshly cracked black pepper
- 1 packed cup fresh basil leaves, torn
- 2 tbsp unsalted butter (optional, for silky finish)
- Freshly grated Parmigiano-Reggiano, for serving
Let’s Get Cooking – Instructions
- Bake the potatoes. Heat oven to 400°F (200°C). Pierce potatoes a few times and bake on a rack until very tender, 60–75 minutes.
Baking beats boiling—less water equals fluffier gnocchi. Let cool just until you can handle them.
- Make the sauce base. While potatoes bake, warm olive oil in a large skillet over medium heat. Add garlic and cook until fragrant and just golden at the edges, about 60–90 seconds.
Don’t burn it unless you enjoy bitterness.
- Simmer the tomatoes. Crush the tomatoes by hand or with a spoon. Add to the skillet with salt, pepper, red pepper flakes, and sugar if needed. Simmer gently for 20–25 minutes, stirring occasionally, until thickened and shiny.
Kill the heat, stir in torn basil and butter. Taste and adjust seasoning.
- Rice the potatoes. While still warm, peel the potatoes and pass through a ricer or mash very finely. Spread on a clean surface to let steam escape for 2–3 minutes.
Drier mash = lighter gnocchi.
- Form the dough. Sprinkle salt and most of the flour over the potatoes. Add egg. Using a bench scraper or your hands, gently fold and press until it just comes together.
Add more flour as needed, but avoid overworking. The dough should be soft and slightly tacky, not sticky or tough.
- Roll and cut. Divide dough into 4 pieces. On a lightly floured surface, roll each into a rope about 3/4 inch (2 cm) thick.
Cut into 1-inch (2.5 cm) pillows. Optional: roll each piece over the back of a fork or gnocchi board for ridges—great for sauce cling.
- Boil the gnocchi. Bring a large pot of salted water to a boil. Reduce to a gentle simmer and add gnocchi in batches.
When they float, give them 20–30 seconds more, then transfer directly to the sauce with a slotted spoon.
- Marry pasta and sauce. Toss gnocchi in the warm sauce over low heat for 1–2 minutes until coated and glossy. Add a splash of pasta water if it’s too thick. Finish with more basil and Parmigiano-Reggiano.
- Serve immediately. Plate generously.
Add extra cheese and a drizzle of good olive oil if you’re feeling fancy. Who isn’t?
Storage Tips
- Uncooked gnocchi: Place on a floured tray in a single layer, freeze until solid, then transfer to a freezer bag for up to 2 months. Cook from frozen—add 1–2 minutes.
- Cooked gnocchi with sauce: Refrigerate in an airtight container up to 3 days.
Reheat gently on the stovetop with a splash of water.
- Sauce only: Keeps 5–6 days in the fridge or 3 months in the freezer. Basil may darken, but flavor stays strong.
- Avoid: Microwaving on high—turns delicate pillows into erasers. Low and slow heat wins.
Nutritional Perks
- Potatoes: Provide potassium and vitamin C, supporting hydration and immune function.
- Tomatoes: Rich in lycopene, an antioxidant that plays nice with heart health, especially when cooked in olive oil.
- Basil: Offers anti-inflammatory compounds and, yes, the aroma counts as therapy (kinda).
- Olive oil: Healthy fats that help absorb fat-soluble nutrients and add satiety.
- Portion note: A serving is filling without being heavy—balance with a crisp salad for a complete meal.
Don’t Make These Errors
- Boiling the potatoes: They’ll soak up water and demand too much flour, leading to dense gnocchi.
Bake them.
- Kneading like bread dough: Overworking develops gluten. Mix gently just until cohesive.
- Using cold potatoes: Warm potatoes blend better with flour and egg, needing less flour overall.
- Raging boil: A violent pot will shred gnocchi. Keep it at a gentle simmer.
- Skipping the sauce finish: Tossing in the pan is the difference between coated and craveable.
Don’t just ladle sauce on top.
Alternatives
- Flour swap: Use 00 flour for extra tenderness, or a 50/50 mix of all-purpose and fine semolina for a firmer bite.
- Egg-free gnocchi: Skip the egg and add a touch more flour; handle gently. Texture will be slightly more delicate.
- Dairy-free finish: Omit butter and cheese; add a splash of extra-virgin olive oil and nutritional yeast for savory depth (FYI, surprisingly good).
- Tomato variations: Add a splash of vodka and cream for a pink sauce, or swap basil for thyme and oregano for a rustic vibe.
- Add-ins: Toss with sautéed mushrooms, blistered cherry tomatoes, or crispy pancetta if you’re feeling extra.
- Sweet potato gnocchi: Use roasted sweet potatoes; expect to add more flour. Pair with sage brown butter instead of tomato basil—chef’s kiss.
FAQ
Can I use instant mashed potatoes?
You can, but the flavor and texture won’t beat real baked potatoes.
If you must, choose a plain, unseasoned mix and add flour gradually. Still, the “wow” factor drops a notch.
Do I need a potato ricer?
No, but it helps. A fine masher or grater works if you mash thoroughly with zero lumps.
The smoother the mash, the lighter the gnocchi—lumps create weak spots.
How do I fix sticky dough?
Dust with a little more flour and gently fold. If it’s super sticky, your potatoes were too wet. Next time, bake longer and let steam off before adding flour.
IMO, restraint with flour is everything.
Why did my gnocchi fall apart?
Likely too much moisture or a rolling boil. Ensure dough is cohesive, use a gentle simmer, and avoid overcrowding the pot. Also, let them float and cook 20–30 seconds more for structure.
Can I make the sauce ahead?
Absolutely.
It gets even better the next day. Reheat gently, then add fresh basil just before serving to keep the aroma bright.
What’s the best cheese to finish?
Parmigiano-Reggiano is classic. Pecorino Romano adds a saltier punch.
For extra luxury, a tiny dollop of ricotta on top is dangerously good.
How many does this serve?
About 4 generous portions or 6 lighter ones. If you’re feeding hungry people, plan on four. Seconds are inevitable.
Final Thoughts
Authentic Italian Gnocchi with Tomato Basil Sauce is the rare combo of simple ingredients and chef-level payoff.
The keys are dry, fluffy potatoes, minimal flour, and a gentle hand. Finish in a bright, basil-loaded sauce, and you’ve got a plate that screams comfort with a side of elegance.
Make a double batch, freeze half, and thank yourself on a busy weeknight. Because when dinner tastes like old-world Italy in under an hour, that’s not a meal—that’s a power move.
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