Potato Gnocchi with Tomato Basil Sauce

Homemade Potato Gnocchi with Fresh Tomato Basil Sauce – A Cozy Italian Dinner Worth Every Bite

Few things compare to the pillowy softness of homemade gnocchi drenched in a rich tomato basil sauce. This easy Italian dinner recipe brings restaurant-quality comfort straight to your home kitchen. If you’re looking for a step-by-step guide on how to make potato gnocchi from scratch and pair it with a fresh, garlicky sauce, this is your go-to recipe.

Inspiration

This dish was inspired by a trip to a tiny trattoria tucked into the hills of San Francisco’s Northbeach District. The kind of place where gnocchi is hand-rolled by a nonna with decades of experience in the back of the kitchen. I’ve been recreating this simple, soulful meal ever since—with a few tweaks to make it easy enough for weeknight cooking. The gnocchi are tender but not mushy, the sauce is bright but comforting, and together they create one of the most satisfying plates of pasta you’ll ever serve.

Why You’ll Love It

• True comfort food – Soft, melt-in-your-mouth gnocchi in a rustic tomato sauce.
• Fresh and from scratch – Every bite is made with simple, wholesome ingredients.
• Versatile – Dress it up with cheese, add chili flakes, or serve with a salad and bread.
• Impressive, yet doable – Homemade pasta always feels special—even if it’s your first time making it.

Quick Grocery List

For the Potato Gnocchi:

• Russet potatoes
• All-purpose flour
• Egg
• Salt

For the Tomato Basil Sauce:

• Olive oil
• Garlic
• Yellow onion
• Crushed tomatoes
• Tomato paste
• Sugar (optional)
• Salt and pepper
• Fresh basil
• Red pepper flakes (optional)

Things to Consider Before Preparing Your Meal

Prep & Cook Time
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

Equipment Checklist

• Potato ricer or masher
• Large pot for boiling
• Slotted spoon
• Large mixing surface or cutting board
• Fork or gnocchi board (for optional ridges)
• Skillet or sauté pan
• Measuring cups and spoons

Dietary Adjustments

• Vegetarian: Naturally vegetarian
• Gluten-Free: Use GF all-purpose flour
• Dairy-Free: Omit cheese garnish

Serving Size
Serves 4

Homemade Potato Gnocchi with Fresh Tomato Basil Sauce – Easy Italian Dinner Recipe

DifficultyMedium

Servings4

Prep time45 minutes

Cook time30 minutes

Total time1 hour15 minutes

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Ingredients:

For the Potato Gnocchi:

• 2 lbs (900g) russet potatoes, peeled
• 1 ½ cups (190g) all-purpose flour, plus extra for dusting
• 1 egg, beaten
• 1 tsp salt

For the Tomato Basil Sauce:

• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 small yellow onion, finely chopped
• 1 can (14 oz / 400g) crushed tomatoes
• 1 tbsp tomato paste
• ½ tsp sugar, (optional, to balance acidity)
• Salt & pepper, to taste
• ½ cup fresh basil leaves, torn
• ¼ tsp Optional: red pepper flakes for a hint of heat

Instructions:

• 1

  Make the Gnocchi Dough

  1. Boil the peeled potatoes in salted water until fork-tender (about 15-20 minutes). Drain and let them cool slightly.
  2. Mash the potatoes using a potato ricer or masher until smooth. Spread on a clean surface to cool completely.
  3. Once cooled, sprinkle salt and flour over the mashed potatoes. Make a well in the center, add the beaten egg, and gently mix using your hands until a soft, slightly sticky dough forms.
  4. Divide the dough into 4 pieces. Roll each into a long rope about ¾-inch thick. Cut into 1-inch pieces.
  5. Optional: Roll each piece over the back of a fork or gnocchi board to create ridges for better sauce grip.
• 2

  Cook the Gnocchi

  1. Bring a large pot of salted water to a boil.
  2. Drop gnocchi into the water in batches. They’re done when they float (about 2–3 minutes). Remove with a slotted spoon and set aside.
• 3

  Prepare the Tomato Basil Sauce

  1. In a skillet over medium heat, heat olive oil. Sauté the garlic and onions until soft and fragrant (about 5 minutes).
  2. Stir in the tomato paste and cook for 1 minute.
  3. Add crushed tomatoes, sugar (if using), salt, pepper, and red pepper flakes (if using). Simmer for 10–15 minutes, stirring occasionally.
  4. Stir in torn basil leaves and cook for another 2 minutes.
• 4

  Combine and Serve

  1. Toss the cooked gnocchi gently into the sauce, allowing them to warm through for 2–3 minutes.
  2. Serve hot, garnished with extra basil or grated Parmesan (if desired).

Equipment

• Large pot
• Potato masher or ricer
• Mixing bowls
• Sharp knife or bench scraper
• Slotted spoon
• Frying pan or deep skillet
• Wooden spoon or silicone spatula
• Gnocchi board or fork (optional)

Nutrition

Calories	380
Carbohydrates	62g
Cholesterol	47mg
Fat	9g
Fiber	5g
Protein	9g
Saturated Fat	1.5g
Sodium	420mg
Sugar	6g
Trans Fat	0g
Unsaturated Fat	6g

• Russet potatoes are best due to their starchy, dry texture.
• Don’t overwork the dough or the gnocchi can turn gummy.
• Sauce can be made ahead and stored in the fridge for 2–3 days.

Substitutions

• Potatoes: Yukon Golds work in a pinch but are slightly waxier.
• Flour: Use gluten-free all-purpose if needed.
• Tomato Paste: Can omit and simmer crushed tomatoes longer to concentrate.
• Basil: Use parsley or oregano if basil isn’t available.

Variations

• Add sautéed mushrooms or spinach to the sauce for an extra veggie boost.
• Top with dollops of ricotta or a drizzle of pesto for richness.
• Make it spicy with extra red pepper flakes or a splash of Calabrian chili oil.
• Swap in a creamy tomato sauce with a splash of heavy cream or cashew cream.

Let’s Get Cooking

Step 1: Make the Gnocchi Dough

• Pro Tip: Use a potato ricer for the fluffiest texture—avoid using a blender or food processor.
• Pro Tip: Let the mashed potatoes cool fully before adding flour and egg to prevent stickiness.
• Pro Tip: Work quickly and gently; knead just enough to bring the dough together.

Step 2: Cook the Gnocchi

• Pro Tip: Cook in batches to avoid crowding and sticking.
• Pro Tip: Don’t walk away—gnocchi cook fast! Remove once they float.
• Pro Tip: Use a slotted spoon to avoid breaking them when removing from water.

Step 3: Prepare the Tomato Basil Sauce

• Pro Tip: Sauté garlic and onion until golden to build a sweet, flavorful base.
• Pro Tip: Simmer the sauce gently so it thickens without becoming bitter.
• Pro Tip: Add basil at the end to preserve its fresh aroma and color.

Step 4: Combine and Serve

• Pro Tip: Gently fold gnocchi into the sauce—don’t stir too aggressively.
• Pro Tip: Let them simmer in the sauce briefly to absorb flavor.
• Pro Tip: Garnish with fresh basil, black pepper, and optional cheese.

Art Of

Making gnocchi from scratch is a beautiful balance between rustic and refined. The key lies in getting your potatoes dry and fluffy, your dough just cohesive (not overmixed), and your gnocchi boiled until they float—no more, no less. As for the sauce, fresh garlic, good tomatoes, and a handful of basil are all you need for Italian simplicity at its best. Trust the process, and enjoy the reward of handmade pasta perfection.

Tips and Variations

• Use a bench scraper to handle and divide the dough more easily.
• Want more texture? Lightly pan-sear the cooked gnocchi in olive oil before adding to the sauce.
• Serve with crusty bread or a green salad for a full Italian-style meal.
• Freeze uncooked gnocchi on a sheet tray, then transfer to a freezer bag for future meals.

Nutrition Breakdown (Per Serving)

• Calories: 460 – A hearty and satisfying pasta dish, perfect for dinner.
• Carbohydrates: 65g – Mostly from potatoes and flour; gives great energy.
• Cholesterol: 55mg – From the egg used in the dough; moderate.
• Fat: 12g – Comes from olive oil and optional toppings.
• Fiber: 6g – Thanks to tomatoes and whole ingredients.
• Protein: 10g – A good amount for a vegetarian pasta dish.
• Saturated Fat: 2g – Minimal, and mostly from optional cheese garnish.
• Sodium: 480mg – Easily adjustable depending on salt preferences.
• Sugar: 5g – Naturally occurring in tomatoes; no added sugar needed.
• Trans Fat: 0g – No processed fats in this homemade recipe.
• Unsaturated Fat: 10g – Healthy fats from olive oil.

Storing and Reheating

• Storage: Store cooked gnocchi and sauce separately for best texture.
• Reheating: Reheat gently in a skillet with a splash of water or broth to avoid drying out.
• Freezing: Freeze uncooked gnocchi for up to 1 month. Cook directly from frozen—no need to thaw.

Frequently Asked Questions (FAQ)

Q: Can I make the gnocchi dough ahead of time?
A: Yes, but it’s best to shape the gnocchi and store them uncooked in the fridge for up to 1 day or freeze for later.

Q: My gnocchi are too sticky—what did I do wrong?
A: You may have used warm potatoes or too much flour. Always cool your mashed potatoes completely before mixing.

Q: Can I skip the egg?
A: Some traditional gnocchi recipes are egg-free. If omitting, be extra gentle when shaping the dough.

Q: How do I know when gnocchi are cooked?
A: They float to the top of boiling water—this usually takes 2–3 minutes.

Q: Can I use canned tomatoes instead of crushed?
A: Absolutely. Just blend whole or diced tomatoes until smooth before using in the sauce.

Engage and Share

Did you make this homemade gnocchi recipe? Let me know in the comments how it turned out! Rate the recipe, snap a pic, and tag me so I can see your Italian night in action. If you’re craving more cozy pastas, try my Creamy Tahini Lemon Pasta or Slow-Roasted Red Pepper Sauce with Garlic next.