Gnocchi Tomato Sauce

FOR THE TOMATO SAUCE

• 1 tablespoon olive oil (for sautéing the onion and garlic)
• 1 small onion, finely chopped (adds sweetness and depth to the sauce)
• 3 cloves garlic, minced (garlic is a key flavor in the sauce)
• 1 can (28 ounces) crushed tomatoes (use high-quality, preferably San Marzano tomatoes for the best flavor)
• 1 teaspoon sugar (helps balance the acidity of the tomatoes)
• Salt and freshly ground black pepper, to taste
• ½ teaspoon dried basil (adds a savory Italian flavor)
• ½ teaspoon dried oregano (for the aromatic essence of Italian herbs)
• Fresh basil leaves, for garnish (optional but highly recommended for a burst of freshness)

HOW TO MAKE GNOCCHI TOMATO SAUCE

STEP 1: MAKING THE GNOCCHI FOR GNOCCHI TOMATO SAUCE

Making gnocchi from scratch is easier than it sounds, and the result is so much better than store-bought varieties. Let’s get started on the gnocchi tomato sauce by first preparing the gnocchi.

COOKING THE POTATOES FOR GNOCCHI TOMATO SAUCE

Start by washing the potatoes well. It’s important to use starchy potatoes, such as Russet potatoes, because they give the gnocchi the right texture. Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil and cook the potatoes for about 20-25 minutes or until they are soft and can be easily pierced with a fork.

Once the potatoes are cooked, drain them and allow them to cool just enough to handle. Then, while the potatoes are still warm, remove the skins. You can use a knife or your hands to peel them.

MAKING THE GNOCCHI DOUGH

Once your potatoes are peeled and mashed, spread them out on a clean work surface to allow them to cool to room temperature. This step is important, as adding flour to hot potatoes will make the dough too sticky.

Once the mashed potatoes have cooled, sprinkle the flour and salt on top of them. If you’re using an egg, crack it into the center of the potatoes as well. Now, gently mix everything together using your hands or a fork. Avoid overworking the dough as this may cause the gnocchi to become dense. The dough should have a tiny stickiness and be soft. If it’s too wet, add a little more flour until it comes together into a dough that is easy to handle. You want to be able to shape it without it sticking to your hands too much.

FORMING THE GNOCCHI

Now that your dough is ready, divide it into smaller portions. Roll each portion into a long, smooth rope, about ½ inch (1.3 cm) thick. Once you’ve rolled all the dough into ropes, cut each rope into 1-inch (2.5 cm) pieces.

For traditional gnocchi, roll each piece of dough along the tines of a fork to create grooves. This process aids in the gnocchi’s ability to retain sauce. Alternatively, you can skip this step and leave the gnocchi as small pillows.

COOKING THE GNOCCHI

Heat a large saucepan of salted water till it boils. When it’s boiling, carefully add the gnocchi in small batches. They will initially sink to the bottom of the pot, but as they cook, they will float to the surface. To make sure they are cooked through, fry them for a further two to three minutes after they float.

Once the gnocchi has floated to the top and cooked for a couple of minutes, remove them with a slotted spoon and place them on a plate. Set them aside for later.

STEP 2: MAKING THE TOMATO SAUCE FOR GNOCCHI TOMATO SAUCE

Now it’s time to prepare the rich and savory tomato sauce that will complement the gnocchi tomato sauce perfectly.

SAUTÉING THE ONION AND GARLIC

Heat the olive oil in a big skillet or saucepan over medium heat. Once the oil is hot, add the finely chopped onion and cook it for about 5 minutes, until it becomes soft and translucent. This brings out the natural sweetness of the onion and adds depth to the sauce.

Next, add the minced garlic to the pan. Sauté the garlic for 1-2 minutes until fragrant, but be careful not to burn it, as garlic can turn bitter if overcooked.

SIMMERING THE TOMATOES

Now, add the crushed tomatoes to the pan, along with the sugar, salt, pepper, dried basil, and oregano. Stir well to combine all the ingredients. Bring the sauce to a simmer and cook for about 15-20 minutes. This permits the sauce to slightly thicken and the flavors to combine.

If you prefer a smoother sauce, you can use an immersion blender to blend the sauce directly in the pan. Alternatively, you can transfer the sauce to a regular blender, blend until smooth, and return it to the pan. If the tomatoes are too acidic, you can add a little extra sugar to balance it out.

SIMMERING FOR FLAVOR

Let the sauce simmer for a little longer, stirring occasionally. If the sauce becomes too thick, add a little bit of the pasta water from the gnocchi to loosen it up and achieve the desired consistency.

STEP 3: COMBINING THE GNOCCHI AND TOMATO SAUCE

Once both the gnocchi and the tomato sauce are ready, it’s time to combine them. Gently add the cooked gnocchi to the tomato sauce, stirring carefully to ensure that the gnocchi are well-coated with the sauce. Let them simmer in the sauce for 2-3 minutes to allow the flavors to meld together.

If the sauce is too thick, you can add a little bit of the water used to cook the gnocchi to thin it out. This will also help the sauce better adhere to the gnocchi.

STEP 4: SERVING THE GNOCCHI WITH TOMATO SAUCE

Your gnocchi tomato sauce is now ready to be served. Plate the gnocchi on individual dishes or serve family-style in a large bowl. Garnish with freshly torn basil leaves and a generous sprinkle of grated Parmesan cheese (optional but highly recommended for added flavor).

Serve your gnocchi with tomato sauce immediately while it’s warm. For a heartier meal, you can pair it with some crusty Italian bread and a side salad.

TIPS FOR MAKING THE PERFECT GNOCCHI TOMATO SAUCE

TIP 1: USE THE RIGHT POTATOES FOR GNOCCHI TOMATO SAUCE

For the best gnocchi tomato sauce experience, it’s important to use starchy potatoes. Russet potatoes are ideal because they have a high starch content, which helps the gnocchi hold together and achieve that fluffy texture. Avoid waxy potatoes, as they can result in dense gnocchi.

TIP 2: DON’T OVERWORK THE GNOCCHI DOUGH

One of the most important tips for making gnocchi and tomato sauce is to avoid overworking the dough. Overworking the dough can lead to heavy, dense gnocchi. Mix the ingredients just enough to bring them together, and handle the dough gently when forming the gnocchi.

TIP 3: COOK THE GNOCCHI IN SMALL BATCHES

When cooking gnocchi, it’s important not to overcrowd the pot. Add the gnocchi in small batches to ensure that they cook evenly and don’t stick together. If you add too many gnocchi at once, they may clump together or not cook properly.

TIP 4: ADD FRESH HERBS FOR FLAVOR

While dried basil and oregano are great for tomato sauce, adding fresh basil at the end of cooking really enhances the flavor. The fresh herbs give the sauce a vibrant, aromatic touch that pairs beautifully with the soft gnocchi.

TIP 5: MAKE IT VEGAN-FRIENDLY

If you prefer a vegan version of this dish, you can skip the egg in the gnocchi dough and use plant-based substitutes for cheese, such as vegan Parmesan or nutritional yeast. The tomato sauce is already vegan, so it’s easy to make the entire dish plant-based.

WHY GNOCCHI TOMATO SAUCE IS A CLASSIC DISH

Gnocchi Tomato Sauce is a timeless dish that continues to be a favorite among many. Whether enjoyed by Italians for Sunday dinner or served to guests at a dinner party, this dish has earned its place in the hearts of food lovers worldwide. Its combination of homemade gnocchi and tangy, savory tomato sauce provides a deliciously comforting meal that never goes out of style.

This recipe is perfect for those who appreciate traditional Italian cooking and want to recreate it at home. The process of making gnocchi from scratch might seem daunting at first, but the result is so rewarding and delicious that it’s worth the effort.