Potato gnocchi with tomato sauce

Method

1. 1

   Step 1

   Boil the whole potatoes (opens in a new tab) in their skins until completely tender, then drain and peel while still hot.

   • 30 min
   • medium heat
   • Stockpot / large pot (opens in a new tab)

   

2. 2

   Step 2

   Meanwhile make the sauce: warm the oil and garlic (opens in a new tab), add the tomatoes and salt and simmer until thick. Remove the garlic and stir in the basil (opens in a new tab).

   • 20 min
   • medium heat
   • Saucepan (opens in a new tab)

   

3. 3

   Step 3

   Rice or mash the hot potatoes (opens in a new tab) onto a floured surface and let the steam escape for a few minutes. Add the salt, egg (opens in a new tab) if using and most of the flour and knead briefly into a soft, slightly tacky dough — add more flour only if needed.

   • 10 min
4. 4

   Step 4

   Roll the dough into ropes about 2 cm thick and cut into 2 cm pieces. Roll over a fork for ridges if you like.

   • 15 min
5. 5

   Step 5

   Cook the gnocchi in batches in salted boiling water; they are done about a minute after they float. Lift them out with a slotted spoon straight into the sauce, toss gently and serve with parmesan (opens in a new tab).

   • 6 min
   • high heat