Gnocchi al sugo
Fairly difficult

Preparation: Boil the potatoes in boiling salted water until they are super tender and cooked through. Mash very well with either a potato masher or a fork. 

On the work surface (wooden board or marble) mix together potatoes, flour, egg and salt. Knead for 4 to 5 minutes or until the dough comes together and it’s very soft and smooth. Don’t over knead otherwise the gnocchi will be hard and chewy.  



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Category: Primi Piatti
Cuisine Type Italian



1 kg Potatoes, yellow or red (best if “old” from a few days or more)
300 g All-purpose flour
1 Medium egg
1 teaspoon Salt
3 cans Peeled tomatoes or 1 Kg of cherry tomatoes
1 bunch Basil leaves
4 tablespoon Extra virgin olive oil
1 pinch Salt and pepper
1 clove Garlic
100 gr Parmigiano Reggiano cheese (freshly grated)

Gnocchi al sugo Directions

  1. Making the gnocchi: Tear about a golf ball piece of dough and roll it out into a thick rope. Cut little pieces and roll them either on a gnocchi board or on a fork or on your thumb or on a grater.
  2. Lay all the gnocchi on the prepared baking sheets and allow them to sit out and dry out for about 5 minutes until time to boil.
  3. Making the tomato sauce: Put the garlic in the pan with 3 tbsp of extra virgin olive oil and after one minute add the peeled tomato sauce.
  4. Cook on medium heat for about 30 minutes.
  5. Add the fresh basil leaves and bring to low fire for a few minutes more.
  6. Remove the garlic cloves.
  7. Cook the gnocchi in salted boiling water for just a couple minutes or until they float to the surface. Drain and toss with the tomato sauce.

Recipe notes

Be very gentle as the gnocchi are soft and delicate. 

Nutrition facts


Per Serving

Kcal: 430 kcal

Reviews 4/5


I had difficulties to keep the gnocchi together.. they taste great, but they were a bit messy.

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