- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 1000 g
- 250 g
- 2 tsp
- 2 tbsp
- 3 cloves
- 400 g
- 1 tbsp
- 1 tsp
- 1 tsp
- 10 g
- ½ tsp
- 40 g
Process
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Place the peeled russet potatoes in a large pot and cover with cold water by 2 cm. Add a generous pinch of salt, bring to a boil over high heat, then reduce to medium and cook until a knife slides in with no resistance, about 15 minutes. Drain well and let the potatoes steam dry in the colander for 5 minutes.
Pass the warm potatoes through a ricer or mash them thoroughly with a fork until completely smooth. Spread them on a baking sheet and let cool for 5 minutes so they release excess moisture.
Transfer the potatoes to a large bowl. Add the egg, 1 tsp salt, and 200 g of the all-purpose flour. Mix gently with your hands until a soft dough forms, adding the remaining 50 g flour only if the dough is too sticky to handle. Do not knead vigorously.
Lightly flour a work surface. Divide the dough into 4 portions and roll each into a rope about 2 cm thick. Cut the ropes into 2 cm pieces. If you like, roll each piece over the tines of a fork to create ridges.
While shaping the gnocchi, start the sauce. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant and barely golden, about 1 minute. Add the tomato paste and cook for 30 seconds, stirring.
Stir in the crushed tomatoes, sugar, dried oregano, 1 tsp salt, and black pepper. Bring to a gentle simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until slightly thickened. Stir in the torn basil leaves and remove from heat.
Bring a large pot of salted water to a boil. Drop the gnocchi in batches and cook until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon and add directly to the sauce.
Toss the gnocchi gently with the sauce over low heat for 1 minute so they absorb the flavors. Serve immediately with grated parmesan and extra basil if desired.
Kitchen notes
Kitchen notes
- The biggest mistake is adding too much flour: use only as much as needed for a workable dough. Over-flouring makes the gnocchi dense and tough.
- Use russet or other starchy potatoes, and always rice or mash them while warm. Waxy potatoes hold too much water and give a gummy texture.
- Do not overmix the dough. Stop as soon as it comes together; kneading develops gluten and ruins the pillowy texture.
- Test one gnocco first: drop it in boiling water. If it falls apart, work in 1 tbsp more flour. If it is tough, your dough is over-floured.
- Cook gnocchi in batches so they do not stick together, and never boil them longer than 3 minutes after they float.
Substitutions
- russet potatoes→Yukon Gold potatoes (use 10% less flour)
- all-purpose flour→00 flour for a more delicate texture
- canned crushed tomatoes→canned whole peeled tomatoes, crushed by hand
- parmesan cheese→pecorino Romano for a sharper taste
- dried oregano→dried marjoram or thyme
Storage & reheating
Store leftover cooked gnocchi with sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water, or in the microwave at 50% power in 30-second intervals until hot. Uncooked gnocchi can be frozen on a floured tray until solid, then transferred to a freezer bag for up to 2 months; cook from frozen, adding 1 extra minute to the boiling time.
FAQ
The questions we get asked most
Why did my gnocchi turn out dense and heavy?
Too much flour or overworking the dough is the usual cause. Use a light hand, add flour gradually, and stop mixing as soon as the dough holds together. Also make sure the potatoes are steamed dry before mashing.
Can I make gnocchi ahead of time?
Yes. Shape the gnocchi, place them on a floured baking sheet in a single layer, and refrigerate for up to 4 hours. You can also freeze them at this point. Cook them straight from the fridge or freezer; do not thaw first.
How do I know when the gnocchi are done?
They are done about 30 seconds after they float to the surface. Scoop them out immediately with a slotted spoon. If they stay in the water too long, they become waterlogged and mushy.
Can I use a different type of potato?
Russet potatoes are best because of their high starch and low moisture. If you use Yukon Gold, reduce the flour by about 10 percent. Avoid waxy potatoes like red potatoes, as they make the gnocchi gummy.
My gnocchi fell apart in the water. What went wrong?
The dough was too wet or too dry. If it falls apart, the dough likely needs a little more flour; if it is tough, it has too much. Also check that your water is at a rolling boil before adding them.
Can I make this recipe without eggs?
Yes. Omit the egg and add 2 to 3 tablespoons of olive oil or a few tablespoons of aquafaba instead. The gnocchi will be slightly softer but still hold together if you handle the dough gently.
How can I make the tomato sauce richer?
Add a tablespoon of butter or a splash of olive oil at the end of cooking, or simmer the sauce with a halved onion and remove it before serving. A pinch of red pepper flakes also adds depth without overpowering the basil.
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