Homemade Potato Gnocchi with Italian Tomato Sauce

Homemade potato gnocchi, or gnocchi di patate, are an Italian classic made with potatoes, flour and egg. Their tender texture is delicious with a rich tomato sauce, oregano, fresh basil and Parmesan. You can prepare them with a Thermomix® or entirely by hand. The key is to handle the potatoes gently and avoid overworking the dough.

Recipe details

Servings: 4 regular portions · Difficulty: intermediate · Time: allow about 3 hours, especially on your first attempt.

Ingredients

For the gnocchi

• 500 g floury potatoes
• 150 g German type 550 wheat flour, plus extra for dusting and adjusting the dough
• 1 medium egg
• 1 teaspoon powdered vegetable stock concentrate
• Salt and freshly ground black pepper, to taste
• A pinch of ground nutmeg
• 500 g water for steaming in the Thermomix®

For the tomato sauce

• 960 g canned whole peeled tomatoes, drained (from two 800 g cans)
• 100 g onion
• 3 garlic cloves (optional)
• 50 g olive oil
• 1 tablespoon dried oregano
• 4 g sugar
• 1 teaspoon powdered vegetable stock concentrate
• 1 teaspoon butter
• 6–8 fresh basil leaves
• Salt and black pepper, to taste

To serve: freshly grated Parmesan and fresh basil leaves.

Gnocchi: Thermomix® method

1. Peel the potatoes and cut into slices 1.5–2 cm thick, never thinner than 1 cm. Arrange in the Varoma.
2. Pour 500 g water into the mixing bowl and steam for about 30 minutes, Varoma temperature, speed 1. Check that the potatoes are tender and allow some steam to escape.
3. Empty and dry the mixing bowl. Add the potatoes and about 50 g of the flour, then mix for only 2–3 seconds at speed 3. Check the texture: the aim is to break up the potatoes, not turn them into a smooth purée. Break up any remaining large pieces with a spatula rather than blending for too long.
4. Transfer to a lightly floured worktop. Once lukewarm, add the egg, stock powder, salt, pepper and nutmeg. Gradually add the remaining 100 g flour and gently bring the dough together by hand. Add only a little extra flour if necessary.

Gnocchi: traditional method

1. Wash the potatoes and boil them whole, with skins on, until tender, about 35–45 minutes depending on size.
2. Drain and carefully peel while still hot, then pass through a potato ricer. Spread out for a few minutes to release steam.
3. When lukewarm, add the egg, vegetable stock powder, salt, pepper and nutmeg. Gradually work in the 150 g type 550 flour, mixing gently. Add a little more only if needed.

Shape the gnocchi

For either method, divide the dough into portions and roll into ropes about 2 cm thick. Cut into small pieces and gently roll each piece against the tines of a fork to make ridges. Place on a lightly floured tray, leaving space between them. Do not knead like bread dough: minimal handling helps keep the gnocchi tender.

Tomato sauce: Thermomix® method

1. Add the onion and optional garlic to the mixing bowl. Chop for 4–5 seconds at speed 4–5.
2. Add the olive oil and sauté for 7 minutes at 120°C, speed 1.
3. Add the drained tomatoes and oregano. Cook for approximately 30 minutes at 100°C, speed 1, using the appropriate splash guard instead of the measuring cup where recommended for your model.
4. After about 10 minutes, add the sugar. Around three quarters of the way through cooking, add the stock powder and adjust the salt and pepper.
5. Check the consistency and cook a little longer if necessary. At the end, stir in the butter and fresh basil gently.

Tomato sauce: stovetop method

1. Finely chop the onion and optional garlic. Sauté in the olive oil over medium heat for 7–10 minutes, taking care not to burn the garlic.
2. Add the drained tomatoes and oregano. Simmer over medium-low heat for 30–40 minutes, stirring occasionally and breaking up the tomatoes with a spoon.
3. Add the sugar after about 10 minutes. About three quarters of the way through cooking, stir in the stock powder and season with salt and pepper.
4. Once thick but still juicy, remove from the heat and stir in the butter and basil.

Cook and serve

1. Bring a large pot of salted water to a boil. Cook two or three gnocchi first to check that they hold together.
2. Cook the rest in batches. Once they float, allow another 30–60 seconds and check that they are cooked through.
3. Lift out with a slotted spoon and gently coat in the warm tomato sauce.
4. Serve in warmed shallow bowls, topped with freshly grated Parmesan and basil.

Tips for tender gnocchi

Slice thickness matters: for steaming, potato slices must be at least 1 cm thick. Do not overblend: the Thermomix® blades should only break up the cooked potatoes briefly; finish the dough by hand to avoid a gluey texture. Add flour gradually: the potatoes’ moisture content varies. Test a few gnocchi first: this lets you check the consistency before cooking the whole batch.

Shopping tips: Germany, Latin America and the USA

In Germany, look for mehligkochende Kartoffeln, Weizenmehl Type 550 and geschälte Tomaten. In Latin America, choose floury potatoes suitable for mash and use ordinary wheat flour if type 550 is unavailable. In the USA, Russet potatoes and all-purpose flour are practical substitutes. In every case, add flour gradually.

Storage

Freeze uncooked gnocchi in a single layer on a tray, then transfer to an airtight container. Cook directly from frozen in boiling water. Cool the sauce promptly and refrigerate in an airtight container for approximately 3–4 days.

Mi cocina entre mundos — traditional Italian flavors with practical options for cooking by hand or with a kitchen appliance.