Sunday Tomato Basil Gnocchi

Name: Sunday Tomato Basil Gnocchi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups riced potatoes (cooked and cooled); 1 cup all-purpose flour; 1 large egg; 1/2 teaspoon salt; 2 tablespoons olive oil; 3 cloves garlic (minced); 1 can (14 oz) crushed tomatoes; 1/2 teaspoon red pepper flakes; Salt and pepper to taste; 1 cup fresh basil leaves (chopped); Parmesan cheese (for serving)

Highlighted under: Global Flavors

I absolutely love making this Sunday Tomato Basil Gnocchi on lazy weekends when I have a bit of extra time to spend in the kitchen. The aroma of fresh basil and ripe tomatoes fills my home, creating a cozy atmosphere that’s perfect for enjoying a hearty meal. This recipe is not only simple but also brings a delightful burst of flavor with every bite. It’s become a beloved tradition in my house, and I’m excited to share it with you. Get ready for a bowl of comforting goodness that’s sure to impress!

Created by

Mia Jefferson

Last updated on 2026-01-13T04:49:08.915Z

When I first started making gnocchi, I was intimidated by the process. However, I discovered that it's all about the potatoes and how you handle the dough. By using cold, riced potatoes and working quickly, I achieved that perfect pillowy texture I had been longing for. This method not only makes the process easier but also enhances the flavor.

One of my favorite moments is when I toss the gnocchi in the lightly simmered tomato sauce. The vibrant red color combined with the fresh basil creates an inviting dish that I can’t resist. Serve it with a sprinkle of parmesan and enjoy! It makes for a beautiful presentation on the dinner table.

        Why You'll Love This Recipe
        Delightfully tender gnocchi that soak up the sauce beautifully
Fresh basil adds a burst of flavor and color
Perfectly balanced, making it a hit with family and friends

      

Making the Perfect Gnocchi

The key to tender gnocchi lies in the type of potatoes you use. Choose starchy varieties like Russets, as they hold less moisture and create a pillowy texture. Once you've cooked the potatoes, ricing them while they're still warm helps achieve a smooth mixture. Make sure to let them cool before adding flour and egg to avoid a gummy dough. Remember, the less you handle the dough, the lighter and fluffier your gnocchi will turn out.

When shaping the gnocchi, don't worry if they're not all perfectly uniform; that handmade quality adds charm to your dish. While cutting the gnocchi, if you find the dough sticking, lightly flour your knife. Creating the ridges with a fork is essential, as they not only help sauce cling but also improve the gnocchi's overall presentation.

Elevating the Tomato Basil Sauce

The freshness of your ingredients can significantly impact the flavor of the sauce. Using high-quality canned tomatoes, particularly San Marzano, can elevate this dish, giving you a rich, sweet base. While cooking, let your sauce simmer on low heat for at least 10 minutes to allow the flavors to meld. Look for a slight thickening of the sauce, indicating it's ready to toss with your gnocchi.

For an added depth of flavor, consider incorporating a splash of red wine or balsamic vinegar to your sauce while it simmers. This adds complexity and balances the sweetness of the tomatoes. Also, feel free to adjust the heat; the red pepper flakes can be reduced for a milder sauce or increased for more spice. Don’t forget to taste and adjust seasoning before serving!

Ingredients

Gather these fresh and simple ingredients to create your Sunday Tomato Basil Gnocchi:

Gnocchi ingredients

2 cups riced potatoes (cooked and cooled)
1 cup all-purpose flour
1 large egg
1/2 teaspoon salt

Tomato Basil Sauce ingredients

2 tablespoons olive oil
3 cloves garlic (minced)
1 can (14 oz) crushed tomatoes
1/2 teaspoon red pepper flakes
Salt and pepper to taste
1 cup fresh basil leaves (chopped)
Parmesan cheese (for serving)

With these ingredients on hand, you’re ready to make a delicious meal!

Instructions

Follow these simple steps to whip up your Sunday Tomato Basil Gnocchi:

Prepare the Gnocchi Dough

In a large mixing bowl, combine the riced potatoes, flour, egg, and salt. Gently mix until a dough forms, being careful not to overwork it. Divide the dough into four portions.

Shape the Gnocchi

On a floured surface, roll each portion into a long rope about 1/2-inch thick. Cut into 1-inch pieces and use a fork to create ridges on the gnocchi. Place them on a floured tray.

Make the Sauce

In a skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute. Add crushed tomatoes, salt, and pepper.

Simmer for 10 minutes, and then stir in the chopped basil.

Cook the Gnocchi

Bring a pot of salted water to a boil and drop in the gnocchi. Cook until they float to the surface, about 2-3 minutes. Drain and toss gently with the tomato basil sauce.

Serve

Plate the gnocchi, topping with extra basil and fresh grated parmesan. Enjoy your delicious homemade dish!

Enjoy your Sunday Tomato Basil Gnocchi warm and fresh!

Pro Tips

For extra kneaded texture, consider adding semolina flour. Also, make sure your potatoes are completely cool before mixing, as warm potatoes can make the dough sticky.

Storage and Reheating Tips

If you have leftover gnocchi, store it in an airtight container in the refrigerator for up to three days. To maintain the gnocchi's delicate texture, it's best to separate them with parchment paper if stacking. When reheating, add a splash of water when microwaving to prevent drying out, or gently warm in a skillet over low heat, stirring occasionally until heated through.

For longer storage, you can freeze the uncooked gnocchi. Lay them on a tray in a single layer until frozen, then transfer to a freezer bag. They can be cooked directly from the freezer without thawing; just add an extra minute to the boiling time.

Serving Suggestions

This dish is versatile and can be served as a main course or a delightful side. Consider adding sautéed vegetables like zucchini or bell peppers for a colorful presentation and extra nutrition. You can also serve the gnocchi over a bed of fresh spinach or arugula for a fresh crunch.

To enhance your serving experience, drizzle a little extra olive oil or balsamic glaze over the finished dish before plating. Garnishing with toasted pine nuts or a sprinkle of chili flakes can add both flavor and texture, transforming your simple Sunday meal into a restaurant-style experience at home.

Questions About Recipes

→ Can I make gnocchi in advance?

Yes, you can prepare the gnocchi ahead of time and freeze them before cooking.

→ What type of potatoes are best for gnocchi?

Starchy potatoes, like Russet or Idaho potatoes, work best for creating light and fluffy gnocchi.

→ Can I use a different sauce?

Absolutely! You can substitute the tomato basil sauce with a creamy sauce or even pesto for a different flavor.

→ How long do leftovers last?

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.