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Italian · Dinner

Gnocchi with Tomato Sauce

Non-vegMedium

Diet: Non-veg

Gnocchi with Tomato Sauce is a Italian dish. Work dough lightly to avoid dense gnocchi.

Prep
35 min
Cook
80 min
Total
115 min
Servings
4
Difficulty
Medium
Cuisine
Italian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Gnocchi with Tomato Sauce. The photo shows gnocchi baked with cheese in tomato sauce; this recipe boils gnocchi and serves it in tomato sauce without baking.
The photo shows gnocchi baked with cheese in tomato sauce; this recipe boils gnocchi and serves it in tomato sauce without baking. Representative photograph of Gnocchi with Tomato Sauce. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Dough

Sauce

Boil

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; rolling pin; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Potatoes · About 60 min

  1. Bake potatoes from 800 g floury potatoes, 200 g plain flour, 1 egg, ½ tsp salt at 200°C / 400°F for 45–60 minutes until tender. Peel, mash and cool until warm.

    Check: Look for this result: warm.

Shape · About 12 min

  1. Combine potato with remaining dough ingredients, using only enough flour for soft dough. Roll into ropes and cut 2 cm pieces.

Cook · About 15 min

  1. Simmer 25 ml olive oil, 10 g garlic, chopped, 600 g passata, ½ tsp salt, 15 g basil 15 minutes. Bring 2500 ml water, 1 tsp salt to a boil; cook gnocchi in batches until floating, then 1 minute more. Drain into sauce.

    Check: The gnocchi is tender through the centre after floating; taste one before draining the batch.

Tips

  • Work dough lightly to avoid dense gnocchi.
  • Judge Gnocchi with Tomato Sauce by the texture and doneness signs in its steps. Your pan and heat affect how long Gnocchi with Tomato Sauce takes to cook.

Substitutions

  • In Gnocchi with Tomato Sauce, replace mashing for a smoother dough with a potato ricer.

Storage

  • Get perishable Gnocchi with Tomato Sauce into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Gnocchi with Tomato Sauce within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Gnocchi with Tomato Sauce to 74°C / 165°F, stirring or turning it for even heating. When Gnocchi with Tomato Sauce is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Gnocchi with Tomato Sauce includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Gnocchi with Tomato Sauce becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Gnocchi with Tomato Sauce one day ahead. For Gnocchi with Tomato Sauce, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Gnocchi with Tomato Sauce on the day of serving.

FAQ

What matters most when making Gnocchi with Tomato Sauce?

Work dough lightly to avoid dense gnocchi.

What can I substitute in Gnocchi with Tomato Sauce?

In Gnocchi with Tomato Sauce, replace mashing for a smoother dough with a potato ricer.

Can I prepare Gnocchi with Tomato Sauce ahead?

Prepare the measured ingredients for Gnocchi with Tomato Sauce one day ahead. For Gnocchi with Tomato Sauce, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Gnocchi with Tomato Sauce on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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