Sunday Tomato Basil Gnocchi

Name: Sunday Tomato Basil Gnocchi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 large russet potatoes; 1 cup all-purpose flour; 1 large egg; Salt to taste; 2 tablespoons olive oil; 4 cloves garlic, minced; 4 cups cherry tomatoes, halved; 1/2 cup fresh basil leaves, chopped; Salt and pepper to taste; Parmesan cheese for serving (optional)

Highlighted under: Comfort Food

I absolutely love making Sunday Tomato Basil Gnocchi on lazy weekends. This dish brings a burst of fresh flavors and comforting textures that make it perfect for a family gathering or a cozy night in. The sweetness of ripe tomatoes combined with fragrant basil creates a delicious sauce that clings to the pillowy gnocchi. I often whip this up when I have friends over, and they never fail to be impressed. It’s simple to prepare yet feels truly gourmet, making it a win-win in my kitchen.

Created by

Phoebe Drake

Last updated on 2026-01-10T11:58:16.414Z

When I first tried making gnocchi from scratch, I worried it would be too complicated. To my surprise, it was quite easy and incredibly rewarding! The secret really lies in using the right balance of potatoes to flour, which ensures that they turn out light and fluffy.

Experimenting with different sauces over the years led me to this tomato basil infusion. I love how the juicy tomatoes break down beautifully when simmered, creating a rich, luscious sauce that pairs perfectly with the gnocchi. Every bite reminds me of summer!

        Why You'll Love This Recipe
        Fresh and vibrant flavors of garden tomatoes and basil
Light and airy texture of homemade gnocchi
Quick to prepare for spontaneous gatherings or cozy dinners

      

Mastering Gnocchi Texture

Achieving the perfect texture for gnocchi relies on the quality of the potatoes you choose. Russet potatoes are ideal due to their starchy consistency, which absorbs less moisture compared to waxier varieties. Once you've boiled them until fork-tender, letting them cool slightly before peeling helps in reducing moisture loss, ensuring a fluffier gnocchi. Remember, the less you handle the dough, the lighter your gnocchi will be, as over-kneading can lead to heaviness.

When adding flour to the potato mixture, start with a modest amount. You can always add more if needed, but too much flour results in dense dumplings. I typically use my hands rather than a mixer to incorporate the egg and flour gently, which gives me better control over the dough's consistency. Aim for a smooth but slightly sticky dough, which indicates your gnocchi will have that delightful pillowy texture once cooked.

Building Flavor with the Sauce

The sauce for your gnocchi is an essential balance of freshness and depth. Sautéing garlic in olive oil not only infuses the oil with flavor but also ensures that the garlic cooks evenly and doesn't burn—flavor burns quickly at high heat. For an added dimension, consider deglazing the pan with a splash of white wine after sautéing the tomatoes, allowing it to simmer until reduced to incorporate the essence into the sauce beautifully.

Cherry tomatoes are the star here, their natural sweetness pairs wonderfully with the basil and complements the gnocchi perfectly. As they cook, they break down and create a saucy consistency. If you prefer a smoother sauce, feel free to use a fork or a potato masher to crush them slightly. Adjust seasoning carefully; a pinch of sugar can enhance the sweetness without overpowering the fresh flavors, especially if your tomatoes aren’t at peak ripeness.

Ingredients

For the Gnocchi

2 large russet potatoes
1 cup all-purpose flour
1 large egg
Salt to taste

For the Sauce

2 tablespoons olive oil
4 cloves garlic, minced
4 cups cherry tomatoes, halved
1/2 cup fresh basil leaves, chopped
Salt and pepper to taste
Parmesan cheese for serving (optional)

Instructions

Prepare the Potatoes

Boil the russet potatoes in salted water until tender, about 20 minutes. Drain and let them cool slightly before peeling.

Make the Gnocchi Dough

Pass the potatoes through a ricer into a bowl. Add flour, egg, and a pinch of salt. Mix gently until a dough forms, then knead briefly until smooth.

Shape the Gnocchi

Divide the dough into quarters and roll each piece into a long rope about 1/2 inch thick. Cut into 1-inch pieces and press with a fork to create ridges.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Drop in the gnocchi, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.

Prepare the Sauce

In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add cherry tomatoes, salt, and pepper. Cook until tomatoes soften, about 8-10 minutes.

Combine and Serve

Add the gnocchi to the skillet with the sauce. Toss gently with fresh basil, cooking for an additional 2 minutes. Serve hot with grated Parmesan if desired.

Pro Tips

For a richer flavor, try roasting the tomatoes before adding them to the sauce. This will enhance their natural sweetness. You can also substitute some of the all-purpose flour with whole wheat for a nuttier taste.

Make-Ahead Tips

You can prepare the gnocchi dough a day in advance and store it wrapped tightly in plastic wrap in the refrigerator. This not only saves time but also allows the flavors to meld slightly. Just be sure to keep it well-chilled; if it becomes too warm before shaping, it will be harder to work with. If you have leftovers, cooked gnocchi can be refrigerated for up to three days or frozen for later use.

To freeze your gnocchi, spread them out on a tray lined with parchment paper until they’re firm, then transfer them to a resealable bag. This method prevents them from sticking together. When you’re ready to serve, cook them straight from frozen; there’s no need to thaw, and they’ll take an additional minute to cook through.

Serving Suggestions

Serving Sunday Tomato Basil Gnocchi can be a delightfully customizable experience. Beyond Parmesan cheese, consider offering a range of toppings, such as crushed red pepper flakes for a kick or a drizzle of balsamic glaze for an additional layer of flavor. Freshly chopped herbs like parsley or chives can add a lovely garnish that complements the basil's freshness.

If you're planning a larger meal, this gnocchi pairs beautifully with a simple arugula salad dressed lightly with olive oil and lemon juice. The peppery greens provide a wonderful contrast to the rich, saucy gnocchi. Alternatively, for a heartier dish, consider integrating sautéed greens or sautéed mushrooms into your sauce for added texture and nutrients.

Questions About Recipes

→ Can I freeze gnocchi?

Yes! You can freeze uncooked gnocchi. Just freeze them on a baking sheet until firm, then transfer to a freezer bag.

→ What types of potatoes are best for gnocchi?

Russet potatoes are ideal due to their high starch content, which makes for a lighter gnocchi.

→ Can I make the sauce ahead of time?

Absolutely! The sauce can be made a day in advance and stored in the fridge. Just reheat before tossing with the gnocchi.

→ Is there a gluten-free option for gnocchi?

Yes! You can use gluten-free flour or substitutes like potato flour or almond flour, though the texture may vary.