Homemade Gnocchi al Pomodoro (Gnocchi al Pomodoro Fatti in Casa)

• Garlic2 clove
• Potato1kg starchy
• Extra virgin olive oil2 tablespoon
• Fresh basila handful of leaves
• Salt1 teaspoon
• Egg1 large yolk
• 00 flour200g, plus extra for dusting
• Canned crushed tomato800g
• Parmigiano Reggianofor serving

How to Make It

• 1

  Begin by cooking 1 kg of starchy potatoes (like Russets or Maris Piper) in their skins in a large pot of salted water. Boil gently until they are very tender when pierced with a fork, usually 25-30 minutes. Cooking them in their skins prevents them from absorbing too much water, which is key for light gnocchi.

• 2

  Once cooked, drain the potatoes and immediately peel them while they are still hot (careful!). Pass the hot potatoes through a potato ricer or mash them thoroughly until absolutely no lumps remain. Spread the riced potato on a clean surface or large baking sheet to cool slightly and allow some steam to escape for about 10 minutes.

• 3

  Gather the riced potatoes into a mound on a clean, lightly floured work surface. Make a well in the center and add 200g of 00 flour, 1 large egg yolk, and 1 teaspoon of salt. Gently mix the ingredients with a fork, gradually incorporating the flour from the edges into the potato.

• 4

  Once the ingredients are just combined, lightly knead the dough for only 1-2 minutes until it forms a soft, cohesive ball. Avoid overworking the dough, as this can make the gnocchi tough. The dough should feel slightly sticky but manageable. Cover with a clean cloth and let it rest for 5 minutes.

• 5

  Divide the dough into 6-8 portions. Roll each portion into a long rope, about 1.5 cm thick, on a lightly floured surface. Cut each rope into 2 cm pieces. For a traditional shape, gently roll each gnoccho over the back of a fork or a gnocchi board to create ridges that will hold the sauce beautifully.

• 6

  For the tomato sauce, heat 2 tablespoons of extra virgin olive oil in a large saucepan over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 30 seconds—don't let the garlic brown. Pour in 800g of canned crushed tomatoes, season with a pinch of salt, and simmer for 15-20 minutes, stirring occasionally, until slightly thickened. Stir in a handful of fresh basil leaves at the end.

• 7

  Bring a large pot of heavily salted water to a gentle boil. Carefully drop the gnocchi into the boiling water in batches. They are cooked when they float to the surface, usually after 1-2 minutes. Using a slotted spoon, transfer the cooked gnocchi directly into the tomato sauce.

• 8

  Gently toss the gnocchi with the tomato sauce, ensuring each piece is well coated. Cook together for another minute or two over low heat to allow the flavors to meld. Serve immediately with a generous sprinkle of freshly grated Parmigiano Reggiano and a few extra basil leaves.