Home Cook Together. Celebrate Life.

ItalianAuthentic Cuisine

Gnocchi al Pomodoro

Serves 4 to 6 Entree pasta, Pasta & Rice

Gnocchi al Pomodoro

In the sun-drenched kitchens of Campania, Gnocchi al Pomodoro is a staple that brings the essence of southern Italy to the table. It's a dish that finds its home in everyday life, where comfort meets simplicity. The recipe is a reflection of its origins—using good olive oil liberally, salting by instinct, and serving it up with no pretension. Here, the focus is on flavor, not ceremony.

The gnocchi should be tender yet firm, carrying the bright, tangy sweetness of San Marzano tomatoes, kissed by the warmth of garlic and the fragrance of fresh basil. The olive oil binds it all, offering a lush finish that is perfectly complemented by a sprinkle of Parmigiano-Reggiano. This is a dish that speaks of home, of meals shared without fuss or fanfare, but with undeniable satisfaction.

Ingredients

  • 800 gpotato gnocchi
  • 400 gSan Marzano tomatoes — crushed
  • 3 clovesgarlic — sliced
  • 4 tbspextra virgin olive oil
  • 1 handfulbasil leaves
  • 40 gParmigiano-Reggiano — grated
  • to tastefine sea salt

Method

  1. Begin by preparing the tomato sauce. Pour 4 tablespoons of extra virgin olive oil into a large saucepan and set it over medium heat. Peel and gently crush 3 cloves of garlic, adding them to the oil. Allow the garlic to infuse the oil until it turns golden and aromatic, being careful not to let it burn.
  2. Add 400 g of crushed San Marzano tomatoes to the saucepan. Stir well to combine with the garlic-infused oil. Let the mixture simmer gently, stirring occasionally, until the sauce thickens and becomes sweet, about 15-20 minutes. The sauce should have a rich, deep red color and a fragrant aroma.
  3. While the sauce is simmering, bring a large pot of salted water to a boil. Add 800 g of potato gnocchi to the boiling water. Cook until the gnocchi rise to the surface, indicating they are done. This should take just a few minutes.
  4. Using a skimmer or slotted spoon, carefully transfer the cooked gnocchi directly into the simmering tomato sauce. This allows the gnocchi to absorb the flavors of the sauce.
  5. Tear a handful of fresh basil leaves and add them to the pan with the gnocchi and sauce. Add a small knob of butter to enrich the sauce. Gently toss everything together until the gnocchi are well coated and the basil is wilted and fragrant.
  6. Serve the gnocchi al pomodoro in warm bowls. Grate 40 g of Parmigiano-Reggiano over each serving and drizzle with a little more extra virgin olive oil. Taste and adjust with fine sea salt if necessary, then enjoy this comforting Italian dish.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Italian cuisine