Everyday Kitchen

Italian · Dinner

Gnocchi with Tomato Sauce

Draft recipe — not kitchen-tested
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 draft boils gnocchi and serves it in tomato sauce without baking.
The photo shows gnocchi baked with cheese in tomato sauce; this draft boils gnocchi and serves it in tomato sauce without baking. Representative photograph of Gnocchi with Tomato Sauce. Garnishes and presentation may differ. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use a potato ricer instead of mashing for a smoother dough.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Gnocchi with Tomato Sauce one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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?

Use a potato ricer instead of mashing for a smoother dough.

Can I prepare Gnocchi with Tomato Sauce ahead?

Prepare the measured ingredients for Gnocchi with Tomato Sauce one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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