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Recipes Nugget Markets Signature Recipes

Potato Gnocchi with Pomodoro Sauce

Prep time
1 hour, plus 20 minutes resting PT0.016666666666667M
Cook time
10 minutes PT10M
Yield
4 servings
Difficulty
3 out of 5 on the difficulty scale
Potato Gnocchi Nugget Markets signature recipes

Top classic potato-based gnocchi with a tantalizing tomato sauce for a taste of Italy right at home.

Ingredients

Potato Gnocchi:

  • 1 pound russet potatoes
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • 1 medium egg

Pomodoro Sauce:

  • 2 tablespoons olive oil
  • 1 can (28 ounces) San Marzano tomatoes
  • ½ teaspoon kosher salt
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh oregano
  • 5 leaves basil, chopped
  • 1 teaspoon red chili flakes (optional)
  • ½ cup water
  • ½ cup reserved pasta water
  • 2 ounces grated Parmesan, or to taste, for garnish
  • 4 small sprigs fresh basil leaves, for garnish

Preparation

For the gnocchi, boil unpeeled potatoes in a large pot until tender. Remove from the pot and let cool, then peel and pass through a potato ricer.

Separately, combine the flour and salt and place on a flat surface. Make a well in the middle, then add the potatoes and egg. Mix together with your fingers to form a compact soft dough.

Roll the dough into logs about 8 inches long, then cut into 1-inch pieces. To create a pocket and decorative ridges, use your thumb to press and roll each piece gently down a gnocchi board. Alternately, you can leave them without ridges. Place gnocchi pieces on a pan with flour in a cool, dry place and let rest 20 minutes before cooking.

While the gnocchi are resting, make the sauce. In a large saucepan, add olive oil, tomatoes, salt, garlic, oregano, basil, red chili flakes (if desired), and ½ cup water. Stir to combine, cover, and let simmer over medium heat until thickened, about 30–40 minutes. Remove cover for the last few minutes to allow sauce to thicken.

In a large pot of salted boiling water, cook the gnocchi until they float to the top, 1–2 minutes. Remove with a slotted spoon and drain, reserving pasta water.

Add drained gnocchi to the sauce, then add about ½ cup pasta water (by eye for texture) and cook for 30 seconds, gently tossing to combine. Serve immediately topped with grated Parmesan cheese.