Gnocchi al Pomodoro Recipe: Step-by-Step Guide

Gnocchi al Pomodoro is a comforting and classic Italian dish that’s simple to make and incredibly satisfying. Soft, pillowy gnocchi paired with a fresh tomato sauce is a combination that will make your taste buds sing. From my own personal experience, this recipe is perfect whether you’re cooking for a crowd or just a cozy meal for yourself. Let me show you how I make this easy and delicious dish, complete with variations for different dietary needs.

Notes on What to Expect

When cooked perfectly, gnocchi should be soft, pillowy, and slightly chewy. The pomodoro sauce is light and fresh, which makes this dish feel both hearty and refreshing. This meal is great for any occasion, whether it’s a casual family dinner or something a bit more special. You can make it in bulk and freeze uncooked gnocchi for later use.

Quick Meal Facts

• Prep time: 25 minutes
• Cook time: 15 minutes
• Time to stand: N/A
• Total time: 40 minutes
• Ease of cooking: Easy
• Servings: 4
• Calories per serving: ~350 kcal
• Cost of ingredients: Moderate
• Cuisine: Italian
• Course: Main
• Equipment needed:
  • Large pot
  • Skillet or saucepan
  • Potato ricer (or fork for mashing)
  • Mixing bowls
  • Wooden spoon

Check out the right equipment and Ingredients that you need for making  Gnocchi al Pomodoro   here

Ingredients

For the gnocchi:

• 500g potatoes (preferably russet or floury potatoes)
• 150g all-purpose flour (plus extra for dusting)
• 1 egg
• Pinch of salt

For the pomodoro sauce:

• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 can (400g) crushed tomatoes (or use fresh tomatoes for a lighter taste)
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Parmesan cheese (optional)

Check out the right equipment and Ingredients that you need for making  Gnocchi al Pomodoro   here

Step-by-Step Method

1. Prepare the Potatoes

• Start by boiling the potatoes with the skins on in salted water for about 20 minutes, or until they’re fork-tender.
• Drain the potatoes, let them cool for a few minutes, and then peel off the skins.
• Mash the potatoes using a potato ricer or a fork until smooth, without over-mashing (overworking the potatoes can make the gnocchi dense).

2. Make the Gnocchi Dough

• On a clean surface, form a mound with the mashed potatoes. Create a well in the center and add the egg and a pinch of salt.
• Gradually add the flour, incorporating it gently into the potatoes and egg using your hands until it forms a dough. From my overall experience, avoid adding too much flour, as it can make the gnocchi too tough.
• Knead lightly until you have a soft, slightly sticky dough.

3. Shape the Gnocchi

• Dust your surface with flour and divide the dough into smaller portions.
• Roll each portion into a long rope, about 1-inch thick, and cut into 1-inch pieces.
• For the classic gnocchi texture, roll each piece along the back of a fork to create grooves that help the sauce cling to the gnocchi.

4. Cook the Gnocchi

• Bring a large pot of salted water to a boil. Drop the gnocchi in batches, stirring occasionally.
• Once the gnocchi float to the top (after about 2-3 minutes), they are done! Scoop them out using a slotted spoon and set them aside.

5. Make the Pomodoro Sauce

• While the gnocchi cook, heat olive oil in a skillet over medium heat.
• Add minced garlic and sauté for about 30 seconds, or until fragrant.
• Pour in the crushed tomatoes, season with salt and pepper, and let it simmer for 10-15 minutes, stirring occasionally.
• For a smoother sauce, you can blend the tomatoes before cooking, but I find leaving it a bit chunky adds a lovely texture.

6. Combine and Serve

• Add the cooked gnocchi directly to the pan with the pomodoro sauce.
• Toss the gnocchi gently to coat them with the sauce.
• Garnish with fresh basil and a sprinkle of Parmesan cheese, if desired.

Variations and Substitutions

1. Gluten-Free:
   • Substitute the all-purpose flour with gluten-free flour or a blend specifically designed for making pasta. This will slightly alter the texture but still tastes great!
2. Vegan:
   • Replace the egg with a flaxseed or chia egg (1 tbsp flaxseed meal + 3 tbsp water). For the sauce, skip the Parmesan or use a plant-based alternative.
3. Low-Carb Alternative:
   • Instead of traditional gnocchi, try making gnocchi with cauliflower or sweet potato for a lighter option. You can follow similar steps for shaping and boiling.

Check out the right equipment and Ingredients that you need for making  Gnocchi al Pomodoro   here

Nutritional Information (per serving)

• Calories: ~350 kcal
• Carbohydrates: 55g
• Protein: 9g
• Fat: 10g
• Fiber: 6g
• Sodium: 600mg (varies depending on salt used)

Troubleshooting Tips

• Gnocchi too dense? This happens if you add too much flour or overwork the dough. Make sure to handle the dough as little as possible and only add just enough flour to hold it together.
• Gnocchi falling apart in the water? Your dough might be too wet. Try adding a bit more flour to firm it up. Also, ensure the water is boiling before adding the gnocchi.
• Sauce too acidic? A pinch of sugar can help balance out the acidity of the tomatoes.

Conclusion

Gnocchi al Pomodoro is a versatile dish that you can easily adapt to your needs, whether you’re catering to dietary restrictions or want a unique twist on a classic. Based on my overall experience, making gnocchi at home is incredibly rewarding, and it’s a great recipe to master.