Uncle Larry Adventures

Italian Classics · Veneto

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Potato Gnocchi al Pomodoro

Homemade potato gnocchi made with baked russets and a light hand of flour, served in a simple tomato and basil sauce.

Potato Gnocchi al Pomodoro

Light pillows, not paperweights

Potato gnocchi in tomato sauce with basil in a cast iron pan

The short version

Homemade potato gnocchi made with baked russets and a light hand of flour, served in a simple tomato and basil sauce.

Prep
45 min
Cook
25 min
Total
1 hr 10 min
Serves
4 servings

Ingredients

  • 2 lb russet potatoes
  • 1 to 1¼ cups 00 or all-purpose flour, plus more for dusting
  • 1 egg yolk
  • 1 teaspoon salt
  • 1 (28 oz) can whole tomatoes, crushed
  • 3 tablespoons olive oil
  • 2 garlic cloves, smashed
  • Handful of basil
  • Grated Parmigiano-Reggiano

Instructions

  1. 01

    Bake the potatoes. Bake at 400°F for about 1 hour until fully soft. Baking keeps them dry — boiling makes them waterlogged and heavy.

  2. 02

    Rice them hot. Halve, scoop and pass the flesh through a ricer onto a board. Spread out and let the steam escape for 5 minutes.

  3. 03

    Make the dough. Sprinkle over the salt, yolk and most of the flour. Fold gently until it just comes together — the less you work it, the lighter it eats.

  4. 04

    Shape. Roll ropes about ¾ inch thick, cut into pieces and roll each down a fork or gnocchi board for ridges. Dust with flour.

  5. 05

    Make the sauce. Warm the oil with the garlic until fragrant, add the tomatoes and a pinch of salt and simmer 20 minutes. Pull the garlic, tear in the basil.

  6. 06

    Cook and toss. Boil gnocchi in salted water; they're done 30 seconds after they float. Lift straight into the sauce and toss with a spoon of pasta water and parmesan.

Larry’s rule: Test one gnocco before you shape the whole batch. Fixing the dough is easy; fixing 200 rubber pellets is not.

Nutrition (estimated, per serving)

Serving
1 serving (about 390 g)
Calories
600 calories
Protein
18 g
Carbs
84 g
Fat
23 g
Saturated fat
7 g
Fibre
9 g
Sugar
6 g
Sodium
1050 mg
Cholesterol
75 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/gnocchi-al-pomodoro).

Before you cook

What to know about Potato Gnocchi al Pomodoro

What it is

Potato Gnocchi al Pomodoro is a pasta recipe rooted in the measured, technique-driven cooking of Veneto. This version makes 4 servings in 1 hr 10 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: bake the potatoes, then rice them hot, then make the dough. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 2 lb russet potatoes — supports the dish's balance, texture and regional character.
  • 1 to 1¼ cups 00 or all-purpose flour, plus more for dusting — provides the recipe's main structure, so its cooking time and texture matter.
  • 1 egg yolk — adds richness and helps bind or set the finished dish.
  • 1 teaspoon salt — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Prepare the measured ingredients ahead, but cook and sauce the pasta close to serving. Refrigerate leftovers promptly and reheat gently with a splash of water.

What to serve with it

  • Serve as a first course before a simple roast or vegetable dish.
  • Pair with a crisp salad or bitter greens to balance the pasta.

Larry’s why

Why Larry finishes the pasta in the sauce

Draining pasta and ladling sauce on top leaves two separate things on a plate. Pull the pasta a minute shy of al dente, move it into the sauce pan with a splash of the cooking water, and toss over heat. The starch in that water emulsifies the fat and glues the sauce to every strand.

Larry’s rule: Undercook by a minute, finish in the pan.

More questions Larry gets asked →

Questions Larry gets asked

How long does potato gnocchi al pomodoro take to make?
About 1 hr 10 min start to finish — roughly 45 min of prep and 25 min of cooking. That yields 4 servings.
What do you need to make potato gnocchi al pomodoro?
9 ingredients, starting with 2 lb russet potatoes, 1 to 1¼ cups 00 or all-purpose flour, plus more for dusting, 1 egg yolk. The full list with quantities is on this page.
How do you start potato gnocchi al pomodoro?
Bake the potatoes: Bake at 400°F for about 1 hour until fully soft. Baking keeps them dry — boiling makes them waterlogged and heavy.
How do you know when potato gnocchi al pomodoro is done?
Cook and toss. Boil gnocchi in salted water; they're done 30 seconds after they float. Lift straight into the sauce and toss with a spoon of pasta water and parmesan.
What is the most common mistake with potato gnocchi al pomodoro?
Test one gnocco before you shape the whole batch. Fixing the dough is easy; fixing 200 rubber pellets is not.
Can you make potato gnocchi al pomodoro ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a main course that reheats well.

What to pour with it

Drink pairings for Potato Gnocchi al Pomodoro

Soft and starchy: pour something with bubbles or bite.

See the full Italian beverage menu →

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