Easy Potato Gnocchi with Tomato Sauce

Ingredients

• 1 kg (about 2.2 lb; 4–5 medium) potatoes, scrubbed
• 2 L (8 cups) water for boiling
• 1 tbsp salt (for the boiling water)
• 1 large egg
• 2 cups (about 260 g) all-purpose flour, plus more for dusting
• 1/2 tsp ground black pepper
• 480 ml (2 cups) tomato sauce (homemade or store-bought)
• 1 tbsp butter (or olive oil) for the sauce
• 4 tbsp (¼ cup) grated Parmesan, for serving
• 2 tbsp chopped parsley to finish (optional)

Instructions

1. Place the potatoes, skin on, in the salted water and cook until tender when pierced with a fork (20–30 minutes), then drain.
2. While still hot, peel the potatoes and pass them through a ricer or mash very well until smooth; let cool slightly.
3. Put the purée on a floured work surface, make a well in the center, add the egg, season with salt and pepper, and mix lightly.
4. Add the flour gradually and work with your hands until a soft, slightly sticky dough forms; avoid overworking.
5. Divide the dough into portions, roll each into ropes about 2 cm (¾ in) in diameter, cut into pieces, and shape by pressing lightly with a fork.
6. Cook the gnocchi in batches in boiling salted water; when they rise to the surface, cook 30 seconds more and remove with a slotted spoon.
7. Warm the tomato sauce with the butter, add the cooked gnocchi and gently toss to coat.
8. Serve immediately topped with grated Parmesan and chopped parsley.

Tips

• Cook the potatoes with their skins on to prevent them from absorbing extra water and making the gnocchi heavy.
• Use as little flour as possible: the amount varies with the potato moisture; the dough should be soft and slightly sticky.
• If you have leftover dough, freeze the raw gnocchi on a tray, then transfer to a freezer bag once firm.

Variations

• Sweet potato gnocchi: replace half or all of the potatoes with cooked sweet potato for a sweeter flavor.
• Baked gnocchi: arrange gnocchi in a baking dish with sauce, top with mozzarella, and bake until golden.

FAQ