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Gnocchi or Spinach Gnocchi with Pomodoro Sauce


From Rachael Ray
Freeze half to make another time!

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  • For gnocchi:
  • 4 large russet potatoes
  • 4 large egg yolks
  • Salt and pepper
  • Freshly grated nutmeg
  • 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
  • 2 to 2 1/2 cups “00” flour (AP flour may be used but semolina flour results in a lighter dumpling)
  • 8 ounces chopped, frozen spinach (half a 16-ounce bag) defrosted and wrung very dry, finely chopped, about 1/2 cup, optional
  • For pomodoro sauce:
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 4 cloves garlic, finely chopped
  • Salt
  • 1/2 cup chicken or vegetable stock
  • 2 28- to 32-ounce cans Italian tomatoes
  • A few leaves of basil, torn


Servings 8
Preparation time 20mins
Cooking time 80mins


Step 1

Roast potatoes 45 minutes at 425 or boil them in their jackets/skins until very tender, 25 to 30 minutes. Cool potatoes completely. Remove potatoes from their skins and pass through a ricer. Arrange riced potatoes on a large work surface with a well at center. Place yolks in well along with the cheese. Season with salt, pepper, and a little nutmeg. Work eggs and cheese into potatoes first then sprinkle 2 cups flour over the potatoes and work it into the potatoes. Work spinach into potatoes, if using.

If dough is sticky, sprinkle in a little more flour until firm enough to roll into ropes on a floured surface. Cut into 1-inch pieces or pillows for basic dumplings or, use a gnocchi tool to roll and mark the dumplings. Transfer gnocchi to a parchment-lined baking sheet.

For the sauce, heat olive oil over medium heat. Add butter and melt, then and add onions and garlic. Season with salt and cook partially covered until very soft. Add stock then tomatoes, breaking them up with a wooden spoon. Stir in basil, reduce heat and simmer sauce gently 20 to 30 minutes, partially covered, stirring occasionally. Adjust salt to taste.

Boil gnocchi in salted water in 2 batches until they float and are cooked through. Remove with a spider to a warm bowl, carefully drain excess water from the bowl and serve with pomodoro sauce.

Tip: For a thinner sauce or to stretch the yield, add 2 cups tomato passata or puree

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