When you hear Gnocchi with Cherry Tomato Sauce, I'm sure you think of a fancy dinner at a fancy Italian restaurant and a dish you would never be able to tackle at home. I am here to tell you that you can do it! This entire recipe only has 7 ingredients, and that is including salt and pepper!
What's in this Recipe?
The gnocchi only have five ingredients, and the cherry tomato sauce only has four ingredients, most of which you use in the gnocchi already.
Russet Potatoes- Potatoes are the base of the gnocchi recipe. You want to use a high starch potato, like a Russet. They are readily available in almost all grocery stores and a bag of potatoes in super cheap. One piece of equipment you definitely will need is a potato ricer. There's really no other way to get the potato to the texture you want without a potato ricer. They are pretty inexpensive at most stores or you can order them online. Check with family members too. My mom had one in a drawer somewhere that she hadn't been using, maybe yours does too!
Cherry Tomatoes- For the sauce, I used cherry tomatoes. I find that they burst nicely and give off a delicious juice for the sauce. If you only have plum tomatoes or larger tomatoes on hand, simply cut them up into about inch pieces and roast them the same way you would the cherry tomatoes.
Extra Virgin Olive Oil- Since there are no few ingredients in this sauce, it's important that they are the best quality you can get. Don't use canola oil or vegetable oil here. Use an Extra Virgin Olive Oil that your family enjoys.
How To Make This Dish
This gnocchi recipe is a Giada DeLaurentis recipe. I didn't want to complicate things too much when making this dish, so I followed her recipe for the actual gnocchi. The tomato sauce recipe I have been making for years. It's versatile and easy to make. It cooks when you prepare and make the gnocchi.
Making the Gnocchi
First we need to prepare the potatoes. To do so, wash them and pierce them numerous times. Then place them in the microwave for 12 minutes. When they are done, carefully take them out of the microwave and cut them in half lengthwise. Scoop out the flesh and place it in the basket of the potato ricer.
Add as much potato as you can to the ricer. Then close the ricer and squeeze the handle together over a bowl. The potato will come out the basket of the ricer. Continue doing this until all the potato has gone through the ricer and into the bowl. Be careful because the potato will be hot. Let the potatoes cool for a few minutes so they do not cook the egg. Add the flour and salt and pepper to the bowl. Make a well in the middle of the bowl and add the egg.
Start mixing the egg into the flour, starting from the middle of the well to the outside of the bowl. Once the dough has come together, place it on a lightly floured counter and knead the dough. Do not over knead it. You just want to get the dough to come together and be one cohesive dough, so knead it for about 15 seconds on the counter.
Forming the Gnocchi
Cut the dough into four equal pieces. Using one piece at a time, roll it into a long log, about 20 inches long. Cut the dough into equal pieces, about an inch long. With the back of a fork, press the gnocchi down so there is an indentation on the gnocchi. This step is optional, but it helps the sauce stick to the gnocchi and get in all the parts of the gnocchi. If the gnocchi gets sticky, feel free to add some more flour so they do not stick together.
Bring a pot of water to a boil and salt liberally. Add the gnocchi to the water and stir immediately so they do not stick together. I added them in small handfuls, breaking them apart if they were touching. Let the gnocchi cook for about 4 minutes. They will start to float after about one minute, so continue to cook them for about three minutes longer once they have begun to float. With a strainer, scoop out the gnocchi and add them to the sauce. Serve immediately.
How to Make the Sauce
This sauce could not be easier to make. On a baking sheet, add two cartons of cherry tomatoes and three tablespoons of olive oil. Sprinkle with salt and pepper and mix everything together so all the tomatoes are coated with the olive oil. Place in a 425 degree oven for 20-25 minutes. The tomato skins will burst and blister and that is how you know they are done. When you take the baking sheet out of the oven, gently press down on the tomatoes to get even more sauce out. Place the tomatoes and sauce in a large bowl and top with the gnocchi. Toss to combine. Serve with parmesan cheese and fresh basil if you would like.
Frequently Asked Questions
Absolutely! Gnocchi are really great with lighter sauces. Feel free to use a pesto or a brown butter and sage sauce. I'd stay away from meat sauces as that gets a little too heavy.
Definitely! I would make the gnocchi completely and then freeze them on a baking sheet spread out evenly. Let them freeze for a few hours on the baking sheet and then place them in a Ziploc bag to use when you are ready. When ready to cook them, boil the water as you would and empty the Ziploc bag into the boiling water. Cook for 5 minutes.
The best type are starchy potatoes like Russet. Stay away from red potatoes or new potatoes because they don't have the starch that the russet potato does and will likely fall apart when cooked.
Other Recipes to Try
Did you give this gnocchi recipe a try? I'd love to hear from you! Give me a shout on Instagram or Facebook and let me know (@Lynnswayoflife) !
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Gnocchi with Cherry Tomato Sauce
Ingredients
- 2 Russet Potatoes Medium, about 1.5 pounds
- 1 teaspoon Salt
- ½ teaspoon Ground Pepper
- 1 cup All Purpose Flour
- 1 Egg
Cherry Tomato Sauce
- 2 pints Cherry Tomatoes Washed
- 3 tablespoon Extra Virgin Olive Oil
- Salt and Pepper to Taste
- Fresh Basil Optional Garnish
- Parmesan Cheese Optional Garnish
Instructions
- Wash the potatoes and pierce them numerous times. Place them in the microwave on high for 12 minutes. When they are done, carefully take them out of the microwave and cut them in half lengthwise.
- Scoop out the flesh and discard the skins. Place the potato into the potato ricer. Squeeze the ricer over a bowl. Continue until all of the potato has gone through the ricer. Be careful because the potatoes are very hot. Let the potato meat cool for a few minutes. Add the flour and salt and pepper to the bowl. Make a well in the middle of the bowl and add the egg.
- Mix the egg into the flour, starting from the middle of the well to the outside of the bowl. Once the dough has come together, place it on a lightly floured counter and knead the dough. Do not over knead it. You just want to get the dough to come together and be one cohesive dough, so knead it for about 15 seconds on the counter.
- Cut the dough into four equal pieces. Using one piece at a time, roll it into a long log, about 20 inches long. Then, cut the dough into equal pieces, about an inch long. Optional: With the back of a fork, press the gnocchi down so there is an indentation on the gnocchi. If the gnocchi gets sticky, feel free to add some more flour so they do not stick together.
- Bring a large pot of water to a boil and salt liberally. Add the gnocchi a few at a time until all of them are in the pot. Stir immediately so the gnocchi do not stick to each other or to the bottom of the pot.
- The gnocchi will begin to float after about 1 minute. Once it starts floating, allow them to boil for 3-4 more minutes until they are tender. Scoop the gnocchi out with a strainer and place the gnocchi in the sauce.
To Make the Sauce
- Preheat oven to 425°
- On a baking sheet, add two pints of washed cherry tomatoes and three tablespoons of olive oil. Sprinkle with salt and pepper and mix everything together so all the tomatoes are coated with the olive oil. Place in degree oven for 20-25 minutes. The tomato skins will burst and blister and that is how you know they are done.
- When you take the baking sheet out of the oven, gently press down on the tomatoes to get even more sauce out. Place the tomatoes and sauce in a large bowl and top with the gnocchi. Toss to combine. Serve with parmesan cheese and fresh basil if you would like.
Lucy Ginsiorsky
Impressive! Want to try soon.