Gnocchi with Tomato Broth

Homemade gnocchi is a super easy way to impress all your friends.

Makes about 4 servings.

Tomato Broth Ingredients

  • 2 tablespoons olive oilScreen Shot 2015-07-22 at 6.28.45 PM (1)
  • 1 medium carrot, chopped
  • 1 medium stalk celery, chopped
  • 1 small yellow onion, chopped
  • 1 teaspoon minced garlic
  • 1/2 cup white wine (I used Pinot Grigio)
  • 1 28-ounce can whole San Marzano tomatoes with juices
  • Small handful fresh basil leaves, plus more for garnish
  • 2 cups vegetable stock
  • Salt and pepper to taste

Gnocchi Ingredients

  • 2 lbs. Russet potatoes (3-4)
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1 1/4 cup + 1 tablespoon all-purpose flour, plus more for dusting surface


Bake the potatoes. Preheat the oven to 400 degrees, pierce the potatoes a few times with a fork, and cook them for about 45-60 minutes, turning halfway through. You’ll know they’re done when a knife can easily pierce through them.
Make the tomato broth. Heat the oil in a heavy pot over medium heat. Once it’s hot, add the carrot, celery, and onion, and cook together for 5 minutes. Add the garlic, and cook for one minute more. Pour in the wine and cook until it is reduced by half, for several minutes. Stir in the tomatoes, mashing them a bit with a spoon, and the basil and stock, and simmer until the tomato broth thickens slightly, for about 45 minutes. Strain out the vegetables in a fine-mesh colander, and season the broth with salt and pepper to taste. Set aside until needed.

Make the gnocchi. Let the potatoes cool for 10 minutes after baking, then peel them with a knife or a peeler. Grate the potatoes on the large holes of a box grater. Cool them to lukewarm, about another 10 minutes. Add the egg and salt, mixing to combine. Add 1/2 cup flour, and mix to combine. Add the next 1/2 cup flour, mixing again. Add 1/4 cup flour, mixing again. Finally, add 1 tablespoon of flour. You want the dough to be soft but only a little sticky (so that it won’t stick to your hands) and able to hold its shape enough to be rolled into a rope. Knead the dough together briefly on the counter for a minute.

Divide the dough into quarters. Roll each piece into a long rope, about 3/4-inch thick. Cut each rope into 3/4-inch lengths. At this point, you can use a floured fork to give each piece the traditional ridges, but you don’t have to. Place the gnocchi on a plate.

Cook the gnocchi. Place the gnocchi, a quarter-batch at a time, into a pot of boiling well-salted water. Cook the gnocchi until they float, about 2-4 minutes, then drain.

Assemble the meal. If you need to, heat the broth back up to a simmer, then spoon about 1/2 cup into a bowl. Gently drop the cooked gnocchi into the tomato broth. Top with shredded Parmesan, thin strips of basil, and ricotta (optional).

*Recipe adapted from Gnocchi in Tomato Broth*