Nonnie’s Gnocchi with Fresh Marinara Sauce

Nonnie's Gnocchi with Fresh Marinara Sauce
4-6 servings

Soft potato dough dumplings topped with a simple marinara sauce and Parmesan.



lb(s) russet potatoes
cups all-purpose flour, plus more for dusting work surface
tsp kosher salt
cups Marinara Sauce, recipe follows
Shaved Parmesan, for serving
Chopped fresh basil, for garnish

Marinara Sauce

cup olive oil
cloves garlic, chopped
1 26-oz
container chopped tomatoes, such as Pomi
tsp Italian seasoning
Kosher salt and freshly ground black pepper
Tbsp unsalted butter
leaves fresh basil, chopped



Special equipment: a ricer or food mill

Step 1

Preheat the oven to 375ºF. Scrub the potatoes well and pierce in several places with the tip of a knife. Bake on a baking sheet until cooked through, about 1 hour. Set aside to cool.

Step 2

Once they’re cool enough to handle, peel the potatoes and pass the flesh through a ricer or the finest holes of a food mill. Place 1 1/2 cups of the flour on a clean work surface and put the potatoes in the middle. Season with the salt. Knead the potatoes and the flour together until it’s a smooth ball of dough that’s slightly sticky. If the dough is too sticky, add more of the remaining 1/2 cup flour gradually to achieve the smooth consistency.

Step 3

Divide the dough into 4 equal pieces and cover 3 of them with a dampened kitchen towel. On a lightly floured work surface, roll the uncovered piece of dough into a 1-inch-thick rope. Cut into 3/4-inch pieces. Turn a fork over and hold at a 45-degree angle, with the tines touching the work surface. Working with one piece of dough at a time, roll it down the fork tines, pressing with your thumb to make ridges on one side. Place on a large baking sheet lined with a kitchen towel. Repeat with the remaining pieces of dough.

Step 4

Bring a large pot of salted water to a boil. Add half the gnocchi and cook until they bob to the surface of the water. Transfer to a shallow bowl and cook the remaining gnocchi.

Step 5

Serve the gnocchi warm with the Marinara Sauce. Top with shaved Parmesan and garnish with chopped basil.

Step 6

Heat the olive oil in a large skillet over medium-high heat until starting to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, Italian seasoning, and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Stir in the butter until melted. Remove from the heat and add the chopped basil.

Rate Recipe

My rating for Nonnie’s Gnocchi with Fresh Marinara Sauce