Gnocchi al Pomodoro

Gnocchi with Tomato Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Italian Cooking

Classic Italian Cooking

By Valentina Harris

Published 2008

  • About

Gnocchi made as rubbery and hard as small balls, are quite easy to make. The skill and the difficulty is to make them as light as a feather, so that they almost hover on the plate, almost levitating! If this sounds a little off-putting, it is not what I mean. What I really mean is that gnocchi take practice and you need to experiment two or three times before you achieve anything like the desired effect, so don’t be too frustrated or disappointed if they don’t quite work out the first time!


  • lb floury potatoes, scrubbed
  • 3 eggs, beaten
  • 3 cups all-purpose flour or less, depending upon the texture of the potatoes
  • salt
  • ready-made tomato sauce, use enough to just coat the gnocchi


  1. Boil the potatoes until soft, drain and peel quickly, then press through a potato ricer twice.
  2. Blend in the eggs and flour in a large bowl or directly on a clean countertop. Add as little flour as you can get away with, testing the texture as you go along by seeing if the dough can hold the gnocchi shape without melting into goo. Work carefully and quickly, because the more you handle the dough, the harder and bouncier it will become!
  3. Make a soft dough with your hands, then roll it into long thumb thick cylinders. Cut into sections and form into small concave gnocchi shapes, pressing them against the back of a fork. Spread them out on a large board and reserve until required.
  4. Bring a large saucepan of salted water to a boil. Drop in the gnocchi and leave them to cook until they float on the surface. Scoop them out with a slotted spoon and arrange them in a well-greased ovenproof dish. You need about 12 gnocchi per person.
  5. Pour over a rich tomato sauce and serve immediately with freshly grated Parmigiano Reggiano.

To Serve

freshly grated Parmigiano Reggiano