Gnocchi with Pomodoro Sauce

Among Italian culinary delights, potato gnocchi are distinguished for their quality and taste. Follow this lovely Gnocchi with Pomodoro Sauce recipe and amaze your friends and family for dinner tonight! This dish is made of simple ingredients and yet will surprise you with the flavour of traditional homemade gnocchi. 

Gnocchi with Pomodoro Sauce

The fresh taste of homemade means we can keep it really basic. And, the best bit is, most pantries will be stocked with these simple ingredients as standard, so this sauced gnocchi meal makes for a perfect dinner no matter what night of the week! We’re going classic with a sweet, rich sauce of tomato Pomodoro.

Like in many recipes, sauce is the best part! When creating a sauce this simple, the ingredients need to be the best. You could use fresh tomatoes, but having a pantry-ready stock pile of quality San Marzano tomatoes makes this dish. Drizzle a little extra olive oil over the top so that after a time under the broiler, the gnocchi and cheese develops a crispy crust that offsets the smooth texture of the rest of the dish.


ingredients herbs pomodoro sauce gnocchi cooking

Home Cooked Meal Service

Another way to get this lovely homemade meal without the hassle of cooking it yourself is ordering it with us! ChefXChange Home cooked meal Service is a choice of 3 or 5 meals delivered to your home every Monday. You can enjoy high quality, delicious home-cooked dishes prepared by our professional chefs.

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If you make this recipe, please let us know! Leave a comment below or take a photo and tag us on Instagram or Facebook with #GnocchiChefXChange

Did you enjoy reading this blog? Then you might want to check out our other recipes; for another lovely Italian meal try this Fresh Mozzarella and Shrimp Pasta Recipe or you might also like our delicious Italian Style Baked Chicken Breast Recipe

Print Recipe
Gnocchi with Pomodoro Sauce
Recipe adapted from marthastewart.com
gnocchi pomodoro
Course Dinner
Cuisine Italian
Prep Time 2 hours
Cook Time 1h20 minutes
Servings
people
Ingredients
Course Dinner
Cuisine Italian
Prep Time 2 hours
Cook Time 1h20 minutes
Servings
people
Ingredients
gnocchi pomodoro
Instructions
  1. Place unpeeled potatoes in a large saucepan, and cover cold water. Add 1/2 tablespoon salt, and bring to a boil. Reduce heat to medium high, and cook until tender, about 40 minutes.
  2. Meanwhile, fill another large saucepan with cold water, add 1 tablespoon salt, and bring to a boil. Prepare an ice bath by filling a large bowl with ice and water. (These are for cooking and cooling the gnocchi.)
  3. Drain potatoes, and peel while still hot, holding them with a clean kitchen towel. Pass potatoes through a potato ricer or a food mill fitted with the finest disk onto a lightly floured work surface. Make a well in the center of the mound of potatoes, and sprinkle flour evenly over the potatoes. Break egg into the well, and add 1/2 teaspoons salt and the pepper. Using a fork, lightly beat eggs, and incorporate the remaining ingredients to form a dough. Knead lightly on the work surface until the dough is soft and smooth.
  4. Lightly dust the work surface with flour. Divide dough into 2 balls, and shape each ball into a rope 7/10 cm in diameter. Cut each rope into 2.5 cm pieces.
  5. Shape the gnocchi: Hold a dinner fork in one hand, and use your index finger to hold a cut edge of a piece of gnocchi against the curved back of the tines of the fork. Press into the center of the gnocchi with your index finger to make a deep indentation. While you are pressing the piece against the tines, flip it away over the tip of the fork, allowing the gnocchi to drop to the work surface. If the gnocchi becomes sticky, dip fork and index finger into flour. The finished gnocchi will have ridges on one side and a depression on the other.
  6. To cook gnocchi, drop half of them into the boiling water, and cook until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon, and place in the ice bath for about 20 seconds.
  7. Sauce: Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated.
  8. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
  9. Reheat gnocchi in the sauce over low heat; gently toss. Serve with cheese shavings.
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