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Gnocchi with Pomodoro Sauce
Recipes
Gnocchi with Pomodoro Sauce
6 servings
90 minutes total (Active 30 minutes)

Ingredients

  • For gnocchi:
  • Parchment paper
  • 3 large russet potatoes (about 1 ¾ lb)
  • 1–1 ½ cups flour (+ more for dusting)
  • 1 large egg
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • For Pomodoro sauce:
  • ⅓ cup extra-virgin olive oil
  • 1 small sweet onion
  • 6 cloves garlic
  • 1 cup fresh basil, divided
  • ½ teaspoon crushed red pepper
  • 1 (28 oz) can crushed tomatoes
  • 1 teaspoon kosher salt
  • ½ cup grated Parmesan cheese

Steps

    1. Preheat oven to 375°F; line baking sheet with parchment paper. Prick potatoes all over with fork and place on baking sheet. Bake potatoes 45 minutes or until fork-tender. Remove from oven and let cool 10 minutes.
    2. Halve potatoes lengthwise and scoop flesh into potato ricer; discard skins or reserve for another use. Dust work surface with flour; press potato flesh through ricer onto work surface. Spread out slightly and let cool 3–4 minutes.
    3. Beat egg, salt, and pepper in small bowl and drizzle over potatoes. Sprinkle mixture with 1 cup flour and knead until smooth dough forms (add up to ½ cup more flour if dough is sticky). Cover with clean kitchen towel and let dough rest 10 minutes.
    4. Meanwhile, prepare sauce. Chop onion and garlic finely; chop basil coarsely. Preheat Dutch oven on medium 2–3 minutes. Add oil, onions, garlic, ½ cup basil, and crushed red pepper. Cook 10–12 minutes, stirring occasionally, until onions soften. Stir in crushed tomatoes and salt; bring to a simmer and cook 10 minutes, stirring occasionally. Reduce heat to warm.
    5. Bring 6 quarts water to a boil in large saucepan; line 2 baking sheets with parchment paper. Dust work surface lightly with flour. Divide dough into 6 pieces and roll each piece into ½-inch-thick rope. Cut each rope into ½- to 1-inch-long pieces and arrange on baking sheets; dust lightly with flour.
    6. Place gnocchi in boiling water (in batches) and cook 1–2 minutes until they float. Remove gnocchi with slotted spoon and add to Pomodoro sauce, toss to coat. Top with cheese and remaining ½ cup basil. Serve.

Amount per ¼ recipe serving: Calories 440, Total Fat 16g, Sat Fat 3.5g, Trans Fat 0g, Chol 35mg, Sodium 880mg, Total Carb 64g, Fiber 7g, Sugars 8g, Protein 12g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 30%