Sunday Tomato Basil Gnocchi

Name: Sunday Tomato Basil Gnocchi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups of cooked and mashed potatoes; 1 cup of all-purpose flour; 1 egg; Salt, to taste; 4 ripe tomatoes, diced; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 cup fresh basil leaves, chopped; Salt and pepper, to taste

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I absolutely love making Sunday Tomato Basil Gnocchi! This dish is not only comforting but also simple to prepare, allowing the fresh flavors of tomatoes and basil to shine. I usually reserve Sundays for cooking and experimenting with traditional recipes, and this gnocchi has become a family favorite in our home. It's a delightful way to enjoy the weekend with loved ones, and the aroma it brings to the kitchen is simply irresistible. Trust me, this dish will leave you feeling satisfied and happy!

Created by

Penelope Dawson

Last updated on 2026-01-13T05:10:21.964Z

When I first tried my hand at making gnocchi, I was a bit intimidated by the process. However, I soon discovered that the key lies in using the right potatoes and not overworking the dough. The first time I made this dish for my family, their faces lit up with joy, and I knew I had struck gold. Fresh basil from the garden adds a fragrant touch that elevates the entire meal.

After perfecting my technique, I learned to pair the gnocchi with a light tomato sauce, allowing the flavors to meld beautifully. Each bite is a burst of freshness, and I love how versatile this dish is. You can easily adapt it to include seasonal veggies or different herbs!

        Why You Will Love This Recipe
        Fresh tomatoes paired with fragrant basil for a vibrant taste
Light yet filling, making it suitable for any occasion
Homemade gnocchi offers a comforting texture that's hard to beat

      

Mastering the Gnocchi Technique

Creating homemade gnocchi is all about achieving the right texture. When combining your ingredients, ensure the mashed potatoes are cooled to prevent the egg from cooking prematurely. The dough should be soft but not overly sticky; if it is, add a little more flour incrementally. To ensure uniform cooking, roll the gnocchi into even-sized pieces, about the size of a small marble, and use a fork to create grooves that will help hold the sauce.

When boiling the gnocchi, a visual cue is crucial. They are ready to be removed from the pot once they float to the surface, usually within 2-3 minutes. Be sure to use a slotted spoon to gently lift them out—this helps prevent them from breaking apart, which can happen if they're left too long in the water.

Making the Tomato Basil Sauce

The success of your sauce hinges on using ripe, high-quality tomatoes. If fresh tomatoes are out of season, you can use canned tomatoes, but opt for whole peeled ones for better flavor. Sauté the garlic until fragrant but don't let it brown, as burnt garlic can overpower the sauce. After adding the tomatoes, let them simmer for about 10 minutes to develop their natural sweetness, stirring occasionally. The sauce should become thick and slightly glossy as it reduces.

Adding the fresh basil towards the end of cooking preserves its vibrant color and aroma. For an extra depth of flavor, consider adding a pinch of sugar if your sauce tastes too acidic. Just a small amount can balance the tartness of the tomatoes beautifully without overpowering their natural taste.

Serving and Storage Suggestions

When serving the gnocchi, I recommend garnishing with freshly grated Parmesan or a drizzle of high-quality olive oil for an added touch. Additionally, a sprinkle of red pepper flakes can provide a nice kick if you enjoy some heat. Serve it with a simple side salad for a complete meal that celebrates the fresh flavors of the dish.

If you have leftovers, store the gnocchi and sauce separately in airtight containers. The gnocchi can be refrigerated for 2-3 days, while the sauce can last up to a week. To reheat, gently warm the sauce in a skillet and boil the gnocchi briefly to bring them back to life. If you want to freeze the gnocchi before cooking, place them on a baking sheet until firm, then transfer to a freezer bag for up to 2 months.

Ingredients

Gather these fresh ingredients to make your gnocchi:

Ingredients for Gnocchi

2 cups of cooked and mashed potatoes
1 cup of all-purpose flour
1 egg
Salt, to taste

Ingredients for Tomato Basil Sauce

4 ripe tomatoes, diced
2 tablespoons olive oil
2 garlic cloves, minced
1 cup fresh basil leaves, chopped
Salt and pepper, to taste

Make sure to use fresh ingredients for the best flavor!

Instructions

Follow these steps to create your delicious gnocchi and sauce:

Prepare the Gnocchi

In a mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a soft dough forms. On a floured surface, roll the dough into long ropes and cut into small pieces. Boil a pot of salted water and cook the gnocchi until they float, then remove and set aside.

Make the Sauce

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute. Then add the diced tomatoes, salt, and pepper. Cook until the tomatoes soften, and finally stir in the fresh basil.

Combine and Serve

Add the gnocchi to the skillet with the tomato basil sauce, tossing gently to combine. Serve hot, garnished with extra basil if desired.

Enjoy your homemade gnocchi with a sprinkle of Parmesan cheese!

Pro Tips

For the best texture, ensure your potatoes are cooked through but not too watery. Also, feel free to experiment with other herbs or add ingredients like sautéed mushrooms or spinach for variation.

Gnocchi Variations

Feel free to experiment with the gnocchi dough by adding flavorings such as garlic powder, herbs, or even incorporating pureed spinach for a vibrant green color. You can also substitute half of the potatoes with ricotta cheese for a lighter and creamier texture, which adds moisture while keeping that classic gnocchi shape.

For gluten-free variations, consider using a gluten-free all-purpose flour blend. Just be aware that the texture may be slightly different, so you might need to adjust the flour-to-potato ratio to achieve the right consistency.

Troubleshooting Common Issues

If your gnocchi turn out too dense, it could be due to overworking the dough or using too much flour. Aim for just enough flour to make the dough manageable, and mix until combined without over-kneading. On the other hand, if they fall apart while cooking, that may indicate that the dough was too wet or that they were left in the boiling water for too long.

In case your sauce is too thick, you can thin it out with a splash of pasta water or vegetable broth as you stir it in. This adds flavor and helps integrate the sauce with the gnocchi, creating a cohesive dish without compromising on taste.

Questions About Recipes

→ Can I make gnocchi ahead of time?

Yes, you can make the gnocchi in advance and freeze them. Just make sure to freeze them in a single layer before transferring them to a bag.

→ What type of potatoes are best for gnocchi?

Russet potatoes are ideal as they are dry and fluffy, resulting in lighter gnocchi.

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, using whole wheat flour is a great option, but it may change the texture slightly.

→ What can I serve with gnocchi?

Gnocchi pairs well with various sauces such as marinara, pesto, or olive oil and herbs. You can also add proteins like grilled chicken or sautéed shrimp.