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Potato Gnocchi with Summer Tomato Sauce


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  • 1 3/4 cups Italissima Tomato Basil Pasta Sauce
  • 2 lb. Russet Potatoes
  • 2 Egg Yolks, Lightly Beaten
  • 4 tsp. Salt
  • 2 cups All Purpose Flour
  • 4 L Water



Step 1

Preheat oven to 375˚F. Using a fork, puncture holes into the potatoes and bake for about one hour until tender. Let cool. Peel the potatoes, cut into large cubes and mash in a large bowl. Add the egg yolks and two tbsp. of salt. Add the flour a half cup at a time until the dough is smooth, yet slightly sticky. Divide the dough into pieces the size of a tennis ball. On a floured surface, form each piece of dough into a rope about two cm thick. Cut each rope into two cm pieces. Using the back of a fork, gently roll each piece of gnocchi creating a slight grove. Let them roll off onto the work surface. Bring a large pot of salted water to a boil. Add the rest of the salt then add the gnocchi in small batches. Once they float to the surface cook for another 15 seconds then using a slotted spoon, remove and place into a large bowl. Heat the tomato basil sauce and toss gently with the gnocchi and serve.

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