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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 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 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 fresh grated Parmesan cheese.