Sunday Tomato Basil Gnocchi

Name: Sunday Tomato Basil Gnocchi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 large russet potatoes; 1 cup all-purpose flour, plus more for dusting; 1 large egg; Salt to taste; 2 cups ripe cherry tomatoes, halved; 2 cloves garlic, minced; 1/4 cup fresh basil, chopped; 2 tablespoons olive oil; Salt and pepper to taste; Parmesan cheese for serving

Highlighted under: Everyday Comfort Food Favorites

I absolutely love making Sunday Tomato Basil Gnocchi; it’s a dish that brings comfort and warmth to our family table. Each weekend, I find joy in creating this delightful dish filled with pillowy gnocchi, fresh basil, and ripe tomatoes. The simple yet vibrant flavors come alive with just a few ingredients. I’ll often prepare this as a way to gather my loved ones around for a cozy dinner, where everyone can enjoy the delicious taste and aroma. It's a true meal to savor and cherish together!

Created by

Lauren Mitchell

Last updated on 2026-01-12T06:37:34.707Z

When I first attempted making gnocchi from scratch, I was overwhelmed by the process. But over the years, I’ve learned that with the right technique, it’s actually quite simple and incredibly rewarding. I remember the first time I made these for my family; they couldn’t get enough! The key is to use light, fluffy potatoes and not overwork the dough, as this keeps the gnocchi tender.

I've experimented with different sauces, but this tomato and basil combination has become a household favorite. The vibrant flavors of fresh tomatoes married with aromatic basil create a delicious, comforting meal that never fails to impress. Trust me, serving it with a sprinkle of parmesan elevates the whole experience!

        Why You Will Love This Recipe
        Pillowy gnocchi that melts in your mouth
Vibrant flavors of fresh tomatoes and basil
A perfect dish for a cozy family gathering

      

Creating the Perfect Gnocchi

The key to making soft and pillowy gnocchi lies in using the right type of potato. Russet potatoes are ideal because they have a high starch content, which results in a light texture. When boiling the potatoes, ensure they are cooked just until fork-tender—around 30 minutes works well—to prevent them from absorbing too much water. After boiling, let them cool for a few minutes before peeling; this makes the process easier and helps maintain the right consistency needed for the dough.

When mixing the dough, it's important to handle it gently. Overworking the mixture can lead to dense gnocchi instead of the desired light and airy texture. Start by combining the riced potatoes with flour, egg, and salt until just mixed. The dough should feel soft but not sticky. If it's too sticky, gradually add a bit more flour, but be careful not to add too much, which can turn your gnocchi tough.

Crafting the Sauce

The sauce for this dish highlights the fresh, vibrant flavors of tomatoes and basil. Choose ripe cherry tomatoes for their natural sweetness, which intensifies as they burst during cooking. Sautéing the garlic until fragrant—about 30 seconds—is crucial; it adds a depth of flavor without allowing it to burn and turn bitter. Once the tomatoes are added, you'll want to cook them until they burst and release their juices, typically around 5-7 minutes, creating a deliciously flavorful sauce.

For added depth, consider adding a pinch of red pepper flakes along with the garlic for a subtle kick. If you're looking to switch things up, a drizzle of balsamic vinegar just before serving can enhance the sauce’s flavor complexity. Remember to adjust the salt and pepper seasonings according to your taste—the fresh ingredients deserve to be perfectly complemented!

Ingredients

Gather these fresh ingredients to create a delightful meal:

For the Gnocchi

2 large russet potatoes
1 cup all-purpose flour, plus more for dusting
1 large egg
Salt to taste

For the Sauce

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

Ensure the ingredients are prepped and measured for a smooth cooking experience.

Instructions

Follow these simple steps for a delicious gnocchi!

Prepare the Potatoes

Boil the potatoes in salted water until fork-tender, about 30 minutes. Drain and let them cool slightly, then peel.

Make the Dough

Pass the peeled potatoes through a ricer into a large bowl. Add flour, egg, and salt. Mix until just combined. The dough should be soft but not sticky.

Form the Gnocchi

Take a portion of dough and roll it into a long rope, approximately 1/2 inch thick. Cut into 1-inch pieces. Use a fork to gently indent each piece.

Cook the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove and drain.

Make the Sauce

In a skillet, heat olive oil and sauté garlic until fragrant. Add cherry tomatoes and basil, cooking until the tomatoes burst, about 5-7 minutes. Season with salt and pepper.

Combine and Serve

Add the cooked gnocchi to the skillet and gently toss to coat in the sauce. Serve hot with grated Parmesan cheese on top.

Enjoy your homemade Sunday Tomato Basil Gnocchi!

Pro Tips

To make this dish a little heartier, consider adding sautéed spinach or fresh mozzarella just before serving. Also, be careful to not over-knead the dough as it's essential for keeping the gnocchi light and fluffy.

Make-Ahead and Storage Tips

This recipe is fantastic for meal prep. You can make the gnocchi ahead of time and freeze them. Once formed, lay them on a baking sheet lined with parchment paper in a single layer and freeze until solid. Then transfer them to a freezer bag. They’ll keep well for up to three months. Cook directly from frozen in boiling water, adding an extra minute or two to the cooking time until they float to the surface.

The tomato basil sauce can also be prepared in advance. Store the cooled sauce in an airtight container in the refrigerator for up to four days. Reheat it gently on the stove over low heat, adding a splash of water or olive oil if it appears too thick. This not only saves time but also allows the flavors to meld deliciously overnight.

Serving Suggestions

To elevate your Sunday Tomato Basil Gnocchi, consider serving it with a simple side salad of mixed greens dressed with olive oil and balsamic vinegar. The freshness of the salad balances wonderfully with the richness of the gnocchi and sauce. For a more indulgent experience, sprinkle toasted pine nuts or walnuts over the dish for added texture and flavor.

Pair this dish with a light, white wine, such as Pinot Grigio, which complements the flavors of the basil and tomatoes perfectly. If making this dish for a gathering, you can easily double or triple the recipe; just keep in mind that you may need to cook the gnocchi in batches to maintain even cooking.

Questions About Recipes

→ Can I use store-bought gnocchi?

Yes, you can absolutely use store-bought gnocchi to save time. Just follow the cooking instructions on the package and then toss with the sauce.

→ How can I store leftover gnocchi?

Store leftover gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or sauce.

→ What type of potatoes should I use?

Russet potatoes are ideal for making gnocchi due to their low moisture content, which creates a fluffy texture.

→ Can I freeze the gnocchi?

Yes, you can freeze uncooked gnocchi. Spread them out on a baking sheet to freeze individually, then transfer to a freezer bag. Cook from frozen when ready to enjoy.