Sunday Tomato Basil Gnocchi

Name: Sunday Tomato Basil Gnocchi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups Yukon Gold potatoes, peeled and quartered; 1 cup all-purpose flour, plus more for dusting; 1 egg, lightly beaten; Salt, to taste; 2 cups fresh ripe tomatoes, diced; 3 cloves garlic, minced; 3 tablespoons olive oil; 1/2 cup fresh basil leaves, chopped; Salt and pepper, to taste

Highlighted under: Instant Quick Meals Recipes

I absolutely love making this Sunday Tomato Basil Gnocchi whenever I have a free afternoon. The combination of fresh tomatoes and fragrant basil truly captures the essence of Italian cooking. Every time I prepare this dish, I’m reminded of cozy Sundays spent with family, savoring each flavorful bite. The gnocchi come out perfectly fluffy, and the vibrant sauce brings everything together beautifully. Trust me, this recipe is a game changer for anyone looking to elevate their pasta game and impress their loved ones.

Created by

Florence Keaton

Last updated on 2026-01-12T04:41:34.837Z

While experimenting with different recipes, I found that the key to perfect gnocchi lies in using the right potatoes. Once, I tried russets and they were too starchy, but using Yukon Gold made a noticeable difference in texture. This realization transformed my gnocchi – they became light and fluffy, just as authentic Italian gnocchi should be.

The sauce is equally important! I simmer the tomatoes with garlic and a touch of olive oil, allowing the flavors to meld beautifully. Topping it all off with fresh basil makes every bite feel like a little piece of Italy right in my kitchen!

        Why You'll Love This Recipe
        Tender gnocchi that are light and fluffy
Bursting with the freshness of ripe tomatoes and fragrant basil
A comforting dish that's perfect for family gatherings

      

Mastering the Art of Gnocchi

Making gnocchi from scratch can seem daunting, but it’s a rewarding process. The choice of potatoes is crucial; Yukon Golds are perfect due to their starchy texture, which results in light and fluffy dumplings. After boiling, let them cool slightly before mashing for the best consistency—overmixing can lead to dense gnocchi. When shaping your dough, aim for ropes about ¾-inch thick; this ensures even cooking and makes for more manageable pieces.

Be mindful of how much flour you incorporate. Too much flour can lead to gnocchi that are heavy rather than pillowy. If the dough feels too sticky, add flour gradually, ensuring it maintains a soft yet workable texture. When cutting the gnocchi, you can use a fork to create ridges; these will help the sauce cling beautifully, providing more flavor in every bite.

Perfecting the Tomato Basil Sauce

The simplicity of the tomato basil sauce highlights the quality of the tomatoes used. Fresh, ripe tomatoes are essential for achieving a rich, vibrant flavor. When sautéing the garlic, do not let it brown; keep the heat medium and watch closely to avoid bitterness. You want to infuse the olive oil with garlic flavor without overpowering the freshness of the tomatoes. Cook them down until they are just soft and juicy, about 10-15 minutes on medium heat.

Once you stir in the basil, allow the sauce to simmer for a few more minutes. This will help release the basil's essential oils, enhancing the overall taste of the dish. If you're looking for added depth, consider a splash of balsamic vinegar or a pinch of sugar to balance the acidity of the tomatoes—this can elevate the dish to new heights.

Serving Suggestions and Storage Tips

To serve your Sunday Tomato Basil Gnocchi, garnish it with a sprinkle of freshly grated Parmesan cheese for an additional layer of flavor. A few extra basil leaves as a topping not only enhances presentation but also offers a refreshing note. Pair this dish with a simple side salad dressed in olive oil and lemon, or enjoy it alongside crusty garlic bread for a hearty meal.

If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, simply warm them gently in a saucepan with a splash of water or extra olive oil on medium heat, ensuring you don’t overcook the gnocchi and make them tough. If you want to make the gnocchi ahead of time, you can freeze them in a single layer on a baking sheet, then transfer them to a bag once frozen. They can be cooked directly from frozen—just increase the cooking time by a minute or two.

Ingredients

For the Gnocchi

2 cups Yukon Gold potatoes, peeled and quartered
1 cup all-purpose flour, plus more for dusting
1 egg, lightly beaten
Salt, to taste

For the Tomato Basil Sauce

2 cups fresh ripe tomatoes, diced
3 cloves garlic, minced
3 tablespoons olive oil
1/2 cup fresh basil leaves, chopped
Salt and pepper, to taste

Instructions

Prepare the Gnocchi

Boil the potatoes in salted water until fork-tender, about 20 minutes. Drain and let cool slightly before mashing them until smooth. Mix in the flour, salt, and beaten egg until a dough forms. Roll the dough into long ropes and cut into bite-sized pieces.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Drop the gnocchi in batches and cook until they float (about 2-3 minutes). Remove them with a slotted spoon and set aside.

Make the Sauce

In a pan, heat olive oil over medium heat. Add garlic and sauté for a minute until fragrant. Add diced tomatoes and cook for 10-15 minutes until they break down slightly. Stir in the fresh basil and season with salt and pepper.

Combine and Serve

Mix the cooked gnocchi with the tomato basil sauce until well-coated. Serve hot, garnished with additional basil if desired.

Pro Tips

For the best results, use fresh, ripe tomatoes for the sauce, and consider adding a pinch of red pepper flakes for some heat.

Ingredient Substitutions

If you're looking for a gluten-free option, consider using gluten-free all-purpose flour or almond flour for the gnocchi. While the texture might be slightly different, they will still hold up well in the sauce. For those following a vegan diet, you can omit the egg altogether and use water or a flaxseed egg for binding, though this might require a slight adjustment to the flour amount.

For the sauce, if fresh tomatoes aren't in season, you can use high-quality canned tomatoes instead. Look for options labeled as 'San Marzano,' which offer that heirloom taste even in the off-season. When using canned tomatoes, reduce the cooking time to about 5-7 minutes as they are already soft.

Scaling the Recipe

This recipe is easily scalable for larger gatherings. When increasing the quantity of gnocchi, ensure that you have ample space when cooking them in batches; overcrowding the pot can lead to them sticking together. A large pot will help maintain the temperature of the water with all that added gnocchi. For the sauce, simply double or triple the ingredients and use a larger pan to accommodate the increased volume, adjusting your cooking time slightly to meld the flavors.

If you're planning to serve more guests, consider adding a protein element. Grilled chicken or sautéed shrimp can be excellent additions, offering a more robust meal. Just season and cook the protein in the same pan used for the sauce, allowing for all the delicious flavors to meld together.

Questions About Recipes

→ Can I make gnocchi in advance?

Yes, you can prepare the gnocchi ahead of time and freeze them on a baking sheet. Once frozen, transfer them to a bag or container for longer storage.

→ What can I substitute for tomatoes in the sauce?

If tomatoes are out of season, you can use canned tomatoes for a similar flavor and texture.

→ How do I know if my gnocchi is cooked?

Gnocchi is cooked when they float to the surface of the boiling water. It should take about 2-3 minutes after being added to the pot.

→ Can I add vegetables to the sauce?

Absolutely! Sautéed zucchini, bell peppers, or spinach make wonderful additions to the sauce for extra nutrition and flavor.