Gnocchi Della Mamma Recipe

Bake or boil potatoes

Preheat oven to 400°F (200°C) if baking. Prick whole russet potatoes several times with a fork and bake directly on the rack for 45–60 minutes until very tender. Alternatively, peel and cut potatoes into large chunks and boil in salted water until fork-tender, about 20 minutes. Drain well.

Rice or mash potatoes

While still hot, halve or peel the potatoes and pass them through a ricer or mash very finely. Spread the riced potatoes on a clean work surface or bowl to cool slightly (5–10 minutes) so they stop steaming; this prevents excess moisture in the dough.

Make the dough

Form a mound of the cooled riced potatoes and make a well in the center. Add the beaten egg, salt and pepper. Sprinkle 1 cup of the flour over the potatoes and gently incorporate with a bench scraper or hands until a soft dough forms. Add up to the remaining 1/2 cup flour only as needed to make a slightly tacky but not sticky dough — do not overwork.

Shape gnocchi

Divide dough into 4 portions. On a lightly floured surface, roll each portion into a rope about 3/4 inch (2 cm) thick. Cut ropes into 3/4–1 inch (2–2.5 cm) pieces. If desired, roll each piece over the tines of a fork or a gnocchi board to create ridges. Place formed gnocchi on a lightly floured tray in a single layer.

Cook gnocchi

Bring a large pot of water to a boil and add coarse salt. Prepare an ice bath (optional) and a slotted spoon. Cook gnocchi in batches: drop them into boiling water; they will sink then float when done, about 2–3 minutes after they float. Remove with a slotted spoon and transfer directly to the warm sauce pan (see below) or briefly rest on a tray if finishing later.

Sweat onion and garlic

In a large skillet or sauté pan, heat 2 tablespoons olive oil over medium heat. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant; do not brown.

Build sauce

Stir in the tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, torn basil leaves, sugar (if using), 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 20–25 minutes, stirring occasionally, until slightly thickened and flavors meld.

Finish sauce

Taste and adjust seasoning with more salt, pepper or a pinch of sugar if needed. Stir in 1 tablespoon unsalted butter and half of the grated cheese to enrich the sauce. Keep sauce warm over the lowest heat while you cook the gnocchi.

Transfer cooked gnocchi directly from the boiling water into the warm tomato sauce in batches. Gently toss so the sauce coats the gnocchi; if sauce is too thick, add 1–2 tablespoons of the reserved starchy cooking water to loosen. Cook together 1–2 minutes so gnocchi absorb flavor.

Divide gnocchi among warm plates or a shallow serving bowl. Spoon extra sauce over the top. Sprinkle remaining grated Parmesan or Pecorino and garnish with torn basil leaves. Serve immediately.

Leftovers: store cooled gnocchi and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or additional sauce.