Gnocchi with Tomato Sauce Recipe | How to Make Gnocchi

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute.

Put the potatoes in a large pot. Fill the pot with cold water and add 1 tablespoon of salt. Bring to water to a boil, reduce the heat to medium-low and simmer until tender, about 30 minutes.

Drain and let cool slightly until cool enough to handle but still warm. Peel and transfer to a large bowl. Mash the potatoes until there are no lumps. Add egg and mix until combined. Place mashed potato onto a clean surface, add flour and knead until smooth and soft dough forms. Add more flour if needed.

Cut the dough into 4 parts. Roll out each part into a long rope, about 1-inch wide. Slice the rope into ½-inch squares and set aside on a lightly floured surface.

In a large skillet, heat olive oil, add chopped onion and garlic and sauté for 4-5 minutes, until slightly golden. Add crushed garlic and sauté for 2 minutes more. Pour in tomato sauce, add chopped basil and dried oregano. Simmer for 5-10 minutes.

Bring a large pot of salted water to a boil and add the gnocchi in batches; gnocchi are ready when they float to the top.

Drain and add to the cooked sauce, add a little pasta water, cook for 1 minute, gently tossing. Serve immediately and grate some parmesan cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens