Gnocchi in Tomato Sauce
Pillow-soft potato gnocchi simmered in a rich, garlicky fresh tomato sauce and finished with fresh basil.
Ingredients
- •1 pound potato gnocchi (store-bought or homemade)
- •2 tablespoons extra virgin olive oil
- •3 cloves garlic, finely minced
- •1 can (28 ounces) crushed or whole peeled San Marzano tomatoes, hand-crushed
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •1/4 teaspoon red pepper flakes (optional)
- •1/4 cup fresh basil leaves, torn
- •Grated Parmesan cheese or dairy-free alternative for serving (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat.
- 2
Heat the extra virgin olive oil in a large skillet over medium heat.
- 3
Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant, making sure the garlic does not brown.
- 4
Pour in the crushed tomatoes, season with kosher salt and black pepper, and stir well to combine.
- 5
Reduce the heat to low and let the sauce simmer gently for 20 minutes, stirring occasionally, until it thickens and the flavors meld.
- 6
While the sauce simmers, drop the gnocchi into the boiling water.
- 7
Cook the gnocchi until they float to the surface, which takes about 2 to 3 minutes.
- 8
Use a slotted spoon to transfer the cooked gnocchi directly into the simmering tomato sauce, letting a little bit of the starchy cooking water cling to them.
- 9
Gently toss the gnocchi in the sauce for 1 minute so they absorb the flavors.
- 10
Remove from heat, stir in the torn fresh basil leaves, and serve immediately with optional grated cheese.
💡 Chef tips
- Do not overcook the gnocchi in the boiling water; as soon as they float, they are ready to be transferred to the sauce.
- Reserve a half cup of the starchy gnocchi cooking water before draining, just in case you need to thin out the tomato sauce.
- To make this dish ahead of time, prepare the sauce in advance and store it in the fridge, then simply boil the fresh gnocchi and combine just before serving.
✅ How it should turn out
The finished dish features tender, pillowy gnocchi thoroughly coated in a vibrant, sweet-tart tomato sauce perfumed with garlic and fresh basil.