How to Make GNOCCHI from Scratch + Baked Gnocchi with Tomato Recipe

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta

Part-skim mozzarella reduces fat while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a more affordable cheese with similar flavor.

Boil 2.2 pounds (1 kilogram) of potatoes with peels on until tender, about 45 minutes.

Rice the potatoes while they are still hot, cutting them in half and placing them cut side down in the ricer to avoid burning hands.

Thoroughly chill the riced potatoes.

Add a pinch of salt to the cold mashed potatoes and create a hole in the center.

Add 1 egg (optional) and a bit of flour to the potatoes.

Knead the dough quickly, adding just enough flour to create the desired consistency without overworking it.

Roll the dough into a rope about three quarters of an inch (2 centimeters) in diameter.

Use a special tool or a fork to create ridges in the gnocchi.

To make the sauce, sauté 1 clove of garlic in 6 tablespoons of olive oil.

Add 1 tablespoon of concentrated tomato paste and 3 cups (700 grams) of tomato puree to the saucepan.

Simmer the sauce for 5 to 10 minutes, being careful not to overcook it.

Boil the gnocchi just until they pop to the surface, about 1 minute, and remove them immediately.

In a baking dish, layer the gnocchi with a generous amount of sauce, followed by some mozzarella and fresh basil leaves.

Bake at 425°F (220°C) for 5 to 10 minutes until the mozzarella melts.

Optionally, finish on the grill for a few minutes to achieve a crust.

Let the baked gnocchi rest for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens