📝 About This Recipe
Experience the soul of Italian comfort food with these handcrafted potato gnocchi, light as air and designed to melt in your mouth. This recipe honors the traditional 'Primi' tradition of using starchy Russet potatoes and just enough flour to bind, ensuring a delicate texture that store-bought versions can never replicate. Smothered in a vibrant, slow-simmered San Marzano tomato sauce infused with fresh basil, this dish is a masterpiece of simplicity and rustic elegance.
🥗 Ingredients
For the Gnocchi Dough
- 2 pounds Russet or Yukon Gold Potatoes (scrubbed clean, skins left on for boiling)
- 1.5 to 2 cups Type '00' Flour (plus extra for dusting the work surface)
- 1 piece Large Egg (lightly beaten)
- 1 teaspoon Fine Sea Salt
- 1 pinch Nutmeg (freshly grated)
For the Pomodoro Sauce
- 28 ounces San Marzano Canned Tomatoes (crushed by hand or food mill)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 3 pieces Garlic Cloves (thinly sliced)
- 1 handful Fresh Basil Leaves (torn by hand)
- 1 pinch Red Pepper Flakes (optional, for subtle heat)
- to taste Kosher Salt
For Serving
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 4 ounces Fresh Mozzarella (Bocconcini) (torn into pieces, optional for Gnocchi alla Sorrentina style)
- 1 drizzle Extra Virgin Olive Oil (for finishing)
👨🍳 Instructions
-
1
Place the whole, unpeeled potatoes in a large pot and cover with cold water. Bring to a boil and simmer for 25-30 minutes until fork-tender but not falling apart.
-
2
While potatoes cook, start the sauce: In a large skillet, heat olive oil over medium-low heat. Add sliced garlic and red pepper flakes, sautéing until the garlic is golden and fragrant, about 2 minutes.
-
3
Add the crushed San Marzano tomatoes and a pinch of salt to the skillet. Simmer gently on low heat for 20-25 minutes, stirring occasionally, until thickened and vibrant.
-
4
Drain the cooked potatoes and peel them while still hot using a clean kitchen towel to hold them. This allows steam to escape, which is crucial for light gnocchi.
-
5
Pass the hot peeled potatoes through a potato ricer onto a clean, floured work surface. Spread them out slightly to let the remaining steam evaporate for 5 minutes.
-
6
Sprinkle the sea salt, nutmeg, and half of the flour over the potatoes. Pour the beaten egg over the top.
-
7
Gently fold the mixture together using a bench scraper or your hands. Gradually add more flour only until a soft, non-sticky dough forms. Do not over-knead, or the gnocchi will become rubbery.
-
8
Divide the dough into 4 equal portions. Roll each piece into a long rope about 3/4 inch thick on a lightly floured surface.
-
9
Cut the ropes into 1-inch nuggets. If desired, roll each nugget over the tines of a fork or a gnocchi board to create ridges that catch the sauce.
-
10
Bring a large pot of heavily salted water to a rolling boil. Stir the fresh basil into the simmering tomato sauce.
-
11
Drop the gnocchi into the boiling water in batches. They are done the moment they float to the surface (usually 1-2 minutes).
-
12
Use a slotted spoon to transfer the floating gnocchi directly into the skillet with the tomato sauce. Gently toss to coat, adding a splash of pasta water if the sauce needs loosening.
-
13
Remove from heat, sprinkle with Parmigiano-Reggiano, and serve immediately in warmed bowls.
💡 Chef's Tips
Always boil potatoes with the skins on to prevent them from absorbing too much water. Use a potato ricer rather than a masher to ensure there are no lumps and the texture stays airy. Work with the potatoes while they are warm; cold starch creates gummy, heavy dough. Less is more with flour—only use enough to keep the dough from sticking to your hands. If you have time, freeze the shaped gnocchi on a tray for 20 minutes before boiling to help them hold their shape better.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Greco di Tufo or a light red like Chianti Classico. Serve with a side of crusty ciabatta bread to mop up the extra pomodoro sauce. A simple arugula salad with lemon vinaigrette provides a peppery contrast to the rich gnocchi. For a decadent twist, top with fresh burrata cheese instead of mozzarella. Finish the meal with a light panna cotta or fresh berries to balance the savory richness.