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Homemade Potato Gnocchi Recipe with Arrabbiata Sauce

Learn how to make and perfectly cook a delicious homemade potato gnocchi recipe and serve it up with a zesty tomato arrabbiata sauce.
Course Main
Cuisine Italian
Keyword gnocchi
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 6

Ingredients

For the Arrabbiata Sauce:

  • ¼ cup of olive oil
  • 1 peeled and small diced yellow onion
  • 5 finely minced cloves of garlic
  • 1 tablespoons of crushed red pepper flakes
  • ¼ cup of tomato paste
  • 6 small diced Roma tomatoes
  • 1 cup of small diced cherry tomatoes
  • 3 small diced vine ripe tomatoes
  • sea salt to taste
  • parmesan cheese for garnish
  • fresh basil for garnish

For the Gnocchi:

  • 5 peeled baked potatoes mashed
  • 3 whisked eggs
  • 2 cups of Bob’s Red Mill Organic All Purpose Flour
  • sea salt to taste
  • 1 tablespoons of unsalted butter

Instructions

  • Arrabbiata Sauce: Add the olive oil to a medium size pot over medium heat and lightly roast the onions, garlic and red pepper flakes, about 5 to 6 minutes.
  • Next, stir in the tomato paste and cook for 2 to 3 minutes before adding in the tomatoes. Stew for at least 15 minutes or up to 90 minutes.
  • Finish with salt and garnish with parmesan cheese and basil. Keep warm.
  • Gnocchi: Combine the potatoes with eggs, flour and salt until combined and knead on a clean surface dusted with flour for 1 minute.
  • Take a handful of the dough and roll it out until it is about a 1/2” diameter and resembles a rope.
  • Using a bench knife cut down the rope into ¾” pieces.
  • Roll each piece on a gnocchi board or press them down using the back of a fork.
  • Cook the gnocchi in a large pot of boiling salted water until they float, about 3 to 4 minutes.
  • While the gnocchi are boiling add some butter to a large sauté pan over high heat until melted and lightly smoking.
  • Once the gnocchi are floating transfer them to the pan with butter and saute for 2 to 3 minutes or until browned.
  • Add the arrabbiata sauce over top of the gnocchi and serve with parmesan cheese and basil garnishes.