Simple Potato Gnocchi and Tomato Sauce

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Simple Potato Gnocchi and Tomato Sauce

Simple potato gnocchi made with Yukon gold potatoes, egg yolks, and all-purpose flour, served with homemade tomato sauce.

Prep Time30

Cook Time1

Course: Dinner

Cuisine: Italian

Servings:

Author: Shawn Williams

Ingredients

2 pounds Yukon gold or russet potatoes
2 large egg yolks
salt to taste
1 1/2 cups 00 flour all-purpose flour is fine to sub

Tomato Sauce

28 ounce can of whole San Marzano or Plum tomatoes
5 tablespoons unsalted butter
1 small white or yellow onion peeled, stems removed, and cut in half
Salt to taste

Instructions

For the tomato sauce

Add tomatoes (juices and all), butter, both onion halves, and salt to a saucepan. Cook uncovered at a very slow, but steady simmer for about 45 minutes, or until the sauce is thickened to your liking.
Stir occasionally, crushing any large pieces of tomato with a wooden spoon. Taste and add more salt as needed.
Discard the onion and serve as is or optionally use an immersion blender to blend the tomato chunks into a smoother more uniform texture. This will also slightly thicken the texture of the sauce. If it’s still too thin, you can continue to simmer the sauce after it has been blended.

For the gnocchi

Pierce and bake potatoes at 400°F for 1 hour or until fork tender. Cut in half, let cool, and push through a potato ricer (with the skin still on). You can also manually remove the skin and crush with a fork. A potato ricer makes the process much easier.
Add riced potatoes to a bowl and ensure the potatoes are no longer hot to the touch (should be warm to room temp). Add egg yolks and a big pinch of salt. Stir with a fork until mixed and fully incorporated.
Add the flour on top and mix with a fork until a crumbly dough forms. Use your hands to gently bring the mixture into a smooth dough ball. Don’t overmix or over flour. Transfer to a floured surface and knead a few times until incorporated. Cover and let rest for 20 minutes.
Cut dough into 4 equal pieces. Roll each piece into a rope that is roughly 3/4 inches thick in diameter. Cut into small peices of desired size. Work in batches and keep other pieces covered until ready to roll. Lightly dust the finished gnocchi with flour and Transfer to a floured baking sheet while you prepare the remaining.
Bring a large pot of generously salted water to a boil. Add gnocchi and cook for 3-4 minutes or until gnocchi float to the surface. Stir if they get stuck to the bottom. You can also freeze uncooked gnocchi and cook at a later date. (flash freeze on the baking sheet and transfer to a freezer bag once frozen to avoid clumping)
Toss gnocchi with tomato sauce in a saucepan with a splash of reserved starchy pasta water. Toss until gnocchi are coated in sauce and slightly thickened. Plate topped with freshly grated parmesan, a drizzle of nice olive oil, and chopped fresh basil.

Notes

Ensure the potatoes are fully cooled before adding the egg yolks. I bake my potatoes to reduce excess moisture. Letting them steam off once riced will also help reduce moisture. This prevents sticky dough.

Always keep your work surface and gnocchi well-floured. This prevents clumping and makes the dough a lot easier to work with.
Gnocchi cooks very quickly, as soon as they float to the surface of the water, they are done.

A potato ricer renders the perfect texture for gnocchi. I also use it for my mashed potatoes. You don’t even have to remove the skin.

When serving pasta, always mix the sauce with the pasta in a separate bowl with a little reserved pasta water. This adds texture and helps the sauce completely adhere to the pasta.

Nutrition