Sunday Tomato Basil Gnocchi

Name: Sunday Tomato Basil Gnocchi
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 medium potatoes, boiled and peeled; 1 large egg; Salt to taste; 3 cups canned tomatoes, crushed; 1 small onion, diced; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 cup fresh basil leaves, torn; Salt and pepper to taste

Highlighted under: Hearty House Classics

I absolutely adore making Sunday Tomato Basil Gnocchi as a family tradition. There’s something magical about creating these little dumplings from scratch. The rich, roasted tomato sauce paired with fresh basil brings a burst of flavor that transforms simple ingredients into a comfort dish. Whether it's a rainy Sunday afternoon or a gathering with friends, this dish never fails to impress. It’s fun to make, and the end result is always worth the effort, providing a culinary experience that feels both satisfying and indulgent.

Created by

Elodie Brooks

Last updated on 2026-01-13T06:01:18.206Z

When I first attempted to make gnocchi, I was intimidated by the process. However, using a light hand while incorporating the flour makes a world of difference. I learned that it’s essential not to overwork the dough. This way, the gnocchi remains fluffy and tender rather than dense and chewy, which can easily happen if you're too aggressive.

Each time I prepare this dish, I experiment with different herbs and cheese, but the classic mozzarella and basil combination brings me back to the basics. I love how the vibrant colors and aromas transport me to an Italian kitchen, making it the perfect way to celebrate family dinners.

        Why You'll Love This Recipe
        Homemade gnocchi that literally melts in your mouth
Rich and savory tomato basil sauce that's bursting with flavor
A delightful way to spend quality time with family or friends while cooking

      

Mastering Gnocchi Making

Creating the perfect gnocchi relies heavily on the type of potatoes you use. I prefer starchy varieties like Russets; they give the gnocchi a light and fluffy texture. Boil them with the skins on to retain moisture and flavor. Once cool, peel immediately while they’re still warm. The process of mashing should be gentle to avoid developing gluten, which can result in chewy dumplings. Aim for a smooth, lump-free consistency for the best outcome.

When adding flour to your dough, do it gradually. This allows you to control the stickiness of the mixture. If your dough feels too wet, add a little more flour, but be careful not to overdo it, as too much flour can lead to dense gnocchi. The dough should be soft and slightly tacky but not overly sticky. Conduct a 'test gnocchi' by boiling a small piece to ensure it holds together and has the right texture before proceeding with the entire batch.

The Sauce's Flavor Development

The tomato basil sauce is another star in this dish. Using canned crushed tomatoes can provide a foundation, but opting for whole peeled tomatoes adds a lovely texture and richness. Crush them by hand or with a potato masher for varying consistency, allowing for some meaty chunks to elevate the dish. To deepen the flavor, allow the sauce to simmer longer, up to 20 minutes, stirring occasionally until it thickens and emits a rich aroma that makes your kitchen feel divine.

Don’t overlook the importance of seasoning. Balance the acidity of the tomatoes with a pinch of sugar if you prefer a slightly sweeter sauce. Fresh basil should be added towards the end of cooking to maximize its vibrant flavor. If basil isn’t available, a tablespoon of dried oregano can be a good alternative, but fresh herbs will always yield the best results.

Ingredients

Gnocchi

2 cups all-purpose flour
2 medium potatoes, boiled and peeled
1 large egg
Salt to taste

Tomato Basil Sauce

3 cups canned tomatoes, crushed
1 small onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1 cup fresh basil leaves, torn
Salt and pepper to taste

Optional Toppings

Grated Parmesan cheese
Fresh basil leaves

Instructions

Prepare the Gnocchi

Start by mashing the boiled potatoes in a large bowl until smooth. Add in the egg and mix well. Gradually incorporate the flour, adding salt to taste, until a soft dough forms. Divide the dough into sections and roll into long ropes, then cut into small pieces.

Use a fork to create ridges on each piece for texture.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi in small batches and cook until they float to the surface, about 2-3 minutes. Remove and set aside.

Make the Sauce

In a skillet, heat olive oil over medium heat and sauté the onions until translucent. Add sliced garlic and cook until fragrant. Stir in the crushed tomatoes, salt, and pepper, and simmer for 10 minutes to thicken.

Combine and Serve

Gently fold the cooked gnocchi into the sauce, adding in the fresh basil. Cook for an additional minute for the flavors to meld. Serve hot and finish with optional Parmesan and fresh basil if desired.

Serving Suggestions

Pair the gnocchi with a fresh salad and a glass of Italian white wine for a complete meal!

Pro Tips

For best results, prepare the sauce while the gnocchi is boiling. This way, everything comes together seamlessly for a fresh, hot meal.

Storing and Freezing Gnocchi

If you've made an extra batch of gnocchi, you're in luck! You can freeze them for up to three months. Before freezing, place the gnocchi in a single layer on a parchment-lined baking sheet and freeze until firm. Then transfer them to a freezer bag. When ready to cook, you don’t need to thaw them—just drop them directly into boiling water, which will allow them to maintain their perfect texture.

To store the cooked gnocchi for a few days, simply place them in an airtight container in the refrigerator. They may stick together, so toss them lightly in olive oil to prevent clumping. Reheat them gently in a skillet, adding a splash of water or sauce to bring back some moisture and flavor.

Serving Suggestions

For an elegant touch, consider garnishing your Saturday Tomato Basil Gnocchi with freshly grated Parmigiano-Reggiano or a sprinkle of lemon zest. It adds a layer of brightness that really complements the rich sauce. A drizzle of high-quality extra virgin olive oil just before serving can enhance the dish’s flavor profile significantly, making each bite more indulgent.

Pair this dish with a simple side salad of mixed greens dressed with a light vinaigrette to balance the richness of the gnocchi. A crusty Italian loaf is also perfect for sopping up the leftover sauce, turning your meal into a truly complete experience.

Questions About Recipes

→ Can I make gnocchi ahead of time?

Yes, you can prepare the gnocchi and freeze them uncooked. Just place them in a single layer on a baking sheet until frozen, then transfer to a bag.

→ What type of potatoes is best for gnocchi?

Starchy potatoes like Russets are ideal for gnocchi, providing the right texture.

→ Can I substitute gluten-free flour?

Absolutely! Use a gluten-free all-purpose flour blend, but the texture might slightly vary.

→ How do I know when my gnocchi is cooked?

When gnocchi floats to the top of the boiling water, it indicates they are cooked. It usually takes a few minutes.