Gnocchi con Sugo di Pomodoro {Gnocchi with a light Tomato Sauce}


Gnocchi Gnocchi Gnocchi! It’s just fun to say, isn’t it ; ) They’re little pillows of potato goodness! And when done right, they’re light, creamy & luscious! Yes, I said LIGHT! It’s not something I make all the time, so I like to make a big batch {and this would be a big batch}. I cook half immediately and freeze the rest for another day. You’ll want to as well, trust me, you’ll thank yourself ; ) It’s fantastic to pull a bag of homemade gnocchi out of the freezer when you need a quick dinner! No fuss, no muss!


Gnocchi isn’t hard. It just takes a little time. Which for me makes it a perfect weekend recipe that even the kids can help with. Making gnocchi is really done by TOUCHING…FEELING the dough between your hands. The key to light and fluffy gnocchi is using as little flour as possible. The amount of flour you use will depend on the SIZE of your potatoes and the quality of your flour {not  all flours are made the same, just sayin}. You’ll really KNOW when you need to add more. Just go lightly and add when needed. You’ll be fine!


This time I decided to BAKE my potatoes instead of boiling them. I just plopped them onto a cookie sheet and put them in the oven for about an hour and pretty much forgot about them! Again, the baking time will depend upon the size of your potatoes, but when you can put a sharp knife into the potato and it comes out clean they’re ready to go! Just let them cool enough so you can remove the skins without burning yourself ; ) You want the potatoes to still be warm when you put them through the food mill {if you don’t have a food mill you can use a potato ricer as well}


For the sauce, I used cherry tomatoes from our garden. So red and vibrant {nothing like home grown}! They’re sweet and delicious and the perfect compliment to the gnocchi. Again, this amount of gnocchi makes a double batch. I FROZE half of this and cooked the remaining. The sauce is enough for HALF of this batch but can easily be doubled if needed.

I’m thinking perhaps a spinach gnocchi is in store next ; ) Ah the pillowy possibilities~


What you’ll need:
8 medium Russet Potatoes
2 eggs – beaten
1 cup Parmigiano Reggiano – Grated
3-5 cups of flour
2 cups cherry tomatoes
4 tablespoons extra virgin olive oil
3 cloves of garlic – crushed
1 cup chicken broth
handful of fresh basil leaves – roughly chopped

What to do:
1. Preheat your oven to 375 degrees. Place potatoes onto a rimmed sheet pan and bake for approx 45 mins to 1 hour until fork tender. Allow to cool just until you are able to safely work with them and then remove skins.
2. While the potatoes are still warm, place them into a food mill and grind. Transfer milled potatoes onto a sheet try and place in refrigerator to cool completely.

3. Once cooled, transfer to a clean, lightly floured surface. Form a well, add eggs, Parmigiano, a large pinch of salt, and 2 cups of  the flour. Begin mixing/kneading. If dough is still too wet add another cup of flour. Continue until you have a ball of dough.

{NOTE: if you are cooking the gnocchi immediately put a large stock pot of generously salted water onto boil now}

4.  Using a pastry scraper, cut the dough into small manageable sections. Roll the sections of the dough into logs of equal porportions. Once the logs are in place, use your pastry scraper and cut them into 1″ sections. Transfer them to a lightly floured rimmed cookie sheet. Continue until all pieces are cut. {NOTE: if you are not cooking all of gnocchi immediately, place the pieces that you are NOT using onto a separate cookie sheet/tray and transfer to freezer to flash freeze. Once completely frozen you can transfer them into a freezer bag for later use}.

5. When the water is boiling, place the gnocchi into the water and allow them to cook until they rise to the top and swell up.

6. WHILE the gnocchi are cooking, place a large saute pan over medium – high heat. Add the olive oil, crushed garlic and cherry tomatoes. Cover with a splatter screen or lid and allow tomatoes to cook until they burst. Once bursted, add the chicken stock, basil and season with salt and pepper. Reduce heat to medium and allow sauce to reduce. Stirring as necessary. Remove garlic before serving.

7. When gnocchi are done. Transfer them with a slotted spoon into the sauce pan, toss GENTLY to combine. Garnish with additional basil and Parmigiano Reggiano if desired.

Buon Appetito!



  1. 1

    The parmesan and cherry tomatoes have my mouth watering. Gnocchi is my favorite pasta!

  2. 2

    One of my all time favorite meals!

  3. 3

    These sound really lovely! A friend of mine just gave me a recipe for ricotta gnocchi that is fantastic. Can’t wait to start experimenting.

  4. 4

    I’ve never made gnocchi but always wanted to try it out. Your pictures have convinced me now is the time to try these babies out. Thanks for the nudge of confidence!

  5. 5

    Oh yes, oh yes, I need this in my life. This is just perfection to me – a light, simple sauce which just barely coats the gnocchi. It’s really my favorite kind of sauce! Thanks for the temptation, as always!

  6. 6

    Gnocchi seems like a great summer pasta alternative to me because the light drizzle of sauce is so right for the season. GREG

  7. 7

    Wow. I have always wanted to make gnocchi. These look amazing! Thanks for sharing. Bellissimo!

  8. 8

    My kids love gnocchi, i always make a big batch, they devoured them, yours looks so light and fluffy, big temptation, thanks for the recipe, i usually microwave my potatoes its fats and easy.

  9. 9

    Gnocchi is pretty high up on my list of favorite Italian dishes, this looks wonderful, thanks for sharing!

  10. 10

    I love gnocchi, but I’ve never made it myself! One of these days… I swear 🙂 This looks great and I love the light cherry tomato sauce!

  11. 11

    I love your description of little pillows 🙂 I’ve always been intimidated to make these but may need to get over it 🙂

  12. 12

    I love this recipe. I haven’t mastered the technique of making gnocchi. I can’t wait to try.

  13. 13

    My daughter is great at making gnocchi and she’s six. It’s just that easy to learn it. It has to be one of the most rewarding things to make for family and friends if done well. Well that any pasta.

  14. 14

    Great summer recipe. I love the photos – you’re right about the touch and feel. Need to give it another go.

  15. 15

    Hi Paula–your gnocchi recipe is fabulous. I recommend it to anyone. However, I do not recommend freezing them. Once they hit the hot water, they melt into mashed potatoes. Still delicious, but not exactly what I was going for.

  16. 16

    Gnocchi are just so comforting. YUm!

  17. 17

    I like the idea of having some in the freezer for busy evenings. These look delicious. I will have to make a batch!

  18. 18

    I’ve been looking for a great Gnocchi recipe and have now found it. Thanks for posting!

  19. 19

    I HEART GNOCCI!!! I’m definitely coming back here to try out your instructions sometimes. I’ve made it myself with good results, but I’ve only ever used potato, flour, and egg. Parmesan sounds like a great addition, and I can’t wait to see your spinach gnocci! Is there such a thing as pumpkin gnocci? or butternut squash gnocci? – those would be great with a sage butter sauce.

  20. 20

    Beautiful, beautiful, beautiful Gnocchi! Can you tell that I am in love?

  21. 21
    Debra Bunker /

    I was never really sure what gnocci were, now I know and they sound yummy!

  22. 22

    I have needed a good gnocchi recipe. I can’t wait to try yours since you have such great recipes.

  23. 23

    I will definitely be making gnocchi very soon… I plan to make a giant batch and freeze them for later so that I can enjoy them later, too 🙂

  24. 24

    I love making fresh gnocchi, this is such a wonderful dish.The sauce is so fresh…Perfect dish!

  25. 25

    A girlfriend and I attempted to make your gnocchi here:

    Needless to say, your gnocchi is beautiful and ours was a disaster! haha- Love your blog!


  1. Tweets that mention Gnocchi con Sugo di Pomodoro {Gnocchi with a light Tomato Sauce} | bell' alimento -- - [...] This post was mentioned on Twitter by CooperCA. CooperCA said: This sounds AWESOME! RT @OpenSkyCooking: Delish gnocchi recipe:…
  2. Baked Gnocchi with Two Cheeses | bell' alimento - [...] with Two Cheeses and Walnuts Baked Gnocchi with Two Cheese What you’ll need: 16 ounces potato GNOCCHI 1…

Leave a Reply