Homemade Gnocchi with Tomato Basil Sauce

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Ingredients

For the Gnocchi:

1 kg (2.2 lbs) russet potatoes, boiled and peeled

1 ½ cups all-purpose flour, plus extra for dusting

1 large egg, lightly beaten

1 tsp salt

For the Sauce:

2 tbsp olive oil

2 garlic cloves, minced

400 g (14 oz) canned crushed tomatoes

½ tsp red chili flakes (optional)

Salt and black pepper, to taste

1 tsp sugar (optional, to balance acidity)

¼ cup fresh basil leaves, chopped

Grated Parmesan cheese, for serving

Chopped parsley, for garnish

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Instructions

1. Prepare the Gnocchi:

Mash the boiled potatoes until smooth. Let them cool slightly.

On a clean surface, make a well with the mashed potatoes. Add the flour, egg, and salt to the center.

Gently knead the mixture until it forms a soft dough. Avoid over-kneading to keep the gnocchi light.

Divide the dough into smaller portions and roll each into a long rope, about 2 cm (¾ inch) thick.

Cut the rope into bite-sized pieces and optionally roll each piece over the back of a fork for the classic gnocchi shape.

Dust with flour to prevent sticking.

2. Cook the Gnocchi:

Bring a large pot of salted water to a boil.

Drop the gnocchi into the water in batches. When they float to the surface, cook for another 1–2 minutes.

Remove with a slotted spoon and set aside.

3. Make the Tomato Basil Sauce:

Heat the olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant.

Add the crushed tomatoes, red chili flakes, salt, black pepper, and sugar (if needed). Simmer for 10–15 minutes, stirring occasionally.

Stir in the chopped basil leaves.

4. Combine and Serve:

Toss the cooked gnocchi with the tomato basil sauce in the skillet until well coated.

Serve hot, topped with grated Parmesan cheese and a sprinkle of parsley.