Homemade Potato Gnocchi with San Marzano Tomato Sauce

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Light, pillowy potato gnocchi are the star of this rustic Italian classic, swimming in a bright, garlicky San Marzano tomato sauce finished with fresh basil and a snowfall of Parmesan. The gnocchi dough comes together in minutes and tastes worlds better than store-bought, especially when bathed in a simple sauce that lets each tender dumpling shine.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 15 gFat
• 3.5 gSaturated Fat
• 82 gCarbs
• 6 gFiber
• 9 gSugar
• 14 gProtein
• 720 mgSodium
• 980 mgPotassium
• 180 mgCalcium
• 4.5 mgIron
• 22 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the potato gnocchi

• 2 lbs (about 4 medium) russet potatoes
• 1 large egg, lightly beaten
• 1 tsp fine sea salt
• 1/4 tsp freshly grated nutmeg
• 1 to 1 1/2 cups all-purpose flour, plus more for dusting

For the pomodoro sauce

• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes
• 1 (28 oz) can San Marzano whole peeled tomatoes, crushed by hand
• 1 tsp kosher salt, plus more to taste
• 10 to 12 fresh basil leaves, plus more for serving
• 1/2 tsp sugar (optional, to balance acidity)

For serving

• 1/2 cup freshly grated Parmigiano-Reggiano
• Drizzle of good extra-virgin olive oil
• Flaky sea salt, to finish

Directions

1. Preheat the oven to 400°F. Prick the potatoes all over with a fork, place them directly on the oven rack, and bake for 50 to 60 minutes, until a skewer slides through with no resistance and the skins are papery.
2. While the potatoes bake, make the sauce. Warm the olive oil in a wide skillet over medium-low heat. Add the sliced garlic and red pepper flakes and cook gently for 2 to 3 minutes, until fragrant and just barely golden.
3. Pour in the hand-crushed tomatoes with their juices, add the kosher salt and the sugar if using, and stir in the basil leaves. Bring to a gentle simmer and cook for 20 to 25 minutes, stirring occasionally, until the sauce thickens and tastes rich. Taste and adjust salt; keep warm over low heat.
4. As soon as the potatoes are cool enough to handle, split them open and scoop the flesh through a ricer or fine-mesh sieve onto a lightly floured work surface. Spread the riced potatoes in an even layer and let them sit for 2 minutes to release steam.
5. Gather the potatoes into a loose mound, sprinkle with the salt and nutmeg, and make a well in the center. Pour in the beaten egg and work it in gently with your fingertips. Add 1 cup of the flour and fold it in just until a soft, slightly sticky dough forms, adding more flour a tablespoon at a time only if needed.
6. Divide the dough into 4 pieces. Roll each piece on a lightly floured surface into a rope about 3/4 inch thick, then cut into 1-inch pillows. Optionally roll each piece over the back of a fork or a gnocchi board to create ridges that catch the sauce. Transfer to a parchment-lined tray and dust lightly with flour.
7. Bring a large pot of generously salted water to a gentle boil. Working in two batches, drop the gnocchi in and cook for 2 to 3 minutes; they are done when they float to the surface and look slightly puffed. Lift them out with a slotted spoon and transfer directly into the simmering pomodoro sauce.
8. Toss the gnocchi gently in the sauce for about 30 seconds so they absorb the flavor. Divide among warm bowls, top with grated Parmesan, a drizzle of olive oil, torn basil, and a pinch of flaky sea salt. Serve immediately.

Cook’s Notes

• Use starchy, floury potatoes such as russets and bake them rather than boil—waterlogged spuds lead to gummy, dense gnocchi every time.
• Work the dough as little as possible. The more you knead, the more flour you will need to add, and the heavier the finished gnocchi will be.
• San Marzano tomatoes really do make a difference in a simple pomodoro; look for the DOP label on the can if you can find it.
• Freeze uncooked gnocchi in a single layer on a parchment-lined tray until firm, then bag them; cook straight from frozen, adding about 1 minute to the boiling time.
• If your gnocchi fall apart in the water the dough was too dry or under-floured; if they taste gummy, the dough was overworked or the potatoes were too wet.

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