Gnocchi with Luxurious Pomodoro Sauce from ‘Simple Pasta’ by Food52
Learn how to make silky potato gnocchi with a rich, savory pomodoro sauce—classic Italian comfort at home.
Gnocchi with Luxurious Pomodoro Sauce from ‘Simple Pasta’
There’s something magical about the combination of fluffy potato gnocchi and a bright, herb-infused tomato pomodoro sauce. This recipe from Food52’s “Simple Pasta” not only delivers comfort and flavor but also lets you experience the joy of making pasta from scratch. Below, we share every step—from crafting tender gnocchi to simmering a sauce worthy of your favorite trattoria.
Why This Dish?
Gnocchi—pillowy Italian dumplings made from potatoes—are the perfect canvas for a simple yet luxurious pomodoro sauce. This version stands out for its use of anchovies, which melt into the oil, creating a rich, umami base. The result is a sauce that’s both easy to make and deeply satisfying, perfect for a weeknight feast or a special occasion.
Ingredients You’ll Need
| Group | Ingredients | Notes |
|---|---|---|
| Gnocchi | 1 1/2 pounds unpeeled russet potatoes 1 large egg, beaten 1/3 cup finely grated Pecorino Romano 1/2 teaspoon kosher salt 1/2 teaspoon ground white pepper 1 1/2 cups (195g) all-purpose flour or tipo 00 flour | Russet potatoes are best; tipo 00 flour adds silkiness. |
| Pomodoro Sauce | 1/2 cup extra-virgin olive oil 4–6 anchovy fillets, chopped 3 garlic cloves, finely chopped 2 tablespoons oregano leaves 1 (28-ounce) can crushed San Marzano tomatoes 1/4 teaspoon kosher salt Freshly ground black pepper Pecorino Romano or Parmigiano-Reggiano for serving | San Marzano tomatoes are key; use fresh herbs if possible. |
Equipment
- Large pot for boiling potatoes
- Food mill or potato ricer
- Mixing bowl
- Fork or dough scraper
- Cutting board and knife
- Large skillet for sauce
- Slotted spoon
Step-by-Step: Making the Potato Gnocchi
Freshly made gnocchi are simple but require a bit of technique. See the process below, and remember: the gentler your touch, the lighter the gnocchi.
Prepare the Potatoes: Steam or boil the unpeeled potatoes until very tender. Peel while still hot, then pass through a ricer or food mill for the fluffiest texture. Discard the skins.
Mix the Dough: Let the riced potatoes cool slightly, then transfer to a large mixing bowl. Add the beaten egg, Pecorino Romano, salt, and white pepper. Mix until combined. Gradually sprinkle in the flour, gently incorporating until a soft, slightly sticky dough forms. Avoid overmixing, which yields tough gnocchi.
Shape the Gnocchi: Turn the dough onto a floured surface. Divide into 2–4 pieces. Roll each into a rope about 1/2 inch in diameter. Cut into 1-inch pieces. Optionally, roll each piece over the tines of a fork for ridges that catch sauce.
Cook Immediately or Freeze: Fresh gnocchi can be cooked right away, or frozen in a single layer on a sheet pan. Once solid, transfer to a freezer bag for later.
Step-by-Step: Crafting the Pomodoro Sauce
A good pomodoro is more than just tomatoes—slow cooking and a few thoughtful touches create remarkable depth.
Infuse the Oil: Heat the olive oil in a large skillet over medium-low heat. Add the anchovies and cook, mashing with a wooden spoon, until they dissolve into the oil. This step builds the sauce’s umami richness.
Aromatic Base: Stir in the garlic and oregano. Sauté a few minutes, just until fragrant—don’t let the garlic brown.
Tomato Time: Pour in the crushed San Marzano tomatoes. Season with salt and pepper. Let the sauce simmer gently for about 20 minutes, stirring occasionally, until it thickens and the flavors meld.
Bringing It All Together: Cooking and Serving
The final steps are about timing and texture. You want the gnocchi to be tender and the sauce luxuriously smooth.
Boil the Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in batches to avoid crowding. Cook until they float to the surface—2–3 minutes for fresh, longer if frozen. Quickly taste one to ensure tenderness.
Combine with Sauce: Using a slotted spoon, transfer the cooked gnocchi directly into the warm sauce. Gently toss to coat evenly.
Serve Generously: Plate the gnocchi with their sauce, shower with freshly grated Pecorino Romano or Parmigiano-Reggiano, and a crack of black pepper. Enjoy immediately for the best texture.
Chef’s Tips & Variations
- Potato Choice: Russet potatoes are ideal for their starch content, yielding light gnocchi.
- Gluten-Free: Substitute gluten-free all-purpose flour for those avoiding wheat.
- Sauce Twists: Add a pinch of chili flakes for heat, or stir in basil leaves at the end for freshness.
- Make-Ahead: The sauce can be made a day or two ahead and gently reheated before serving. Fresh gnocchi cook best the day they’re made.
Nutrition & Serving Suggestions
Portion out hearty servings, as gnocchi with pomodoro is a main-course pasta dish. Pair with a light salad, crusty bread, and a crisp Italian white wine.
Frequently Asked Questions (FAQs)
Q: Can I make the gnocchi dough ahead of time?
A: Gnocchi dough is best shaped and cooked immediately, but you can freeze shaped, uncooked gnocchi for up to a month.
Q: What’s the secret to light, tender gnocchi?
A: Use the least amount of flour possible, handle the dough gently, and don’t overwork it.
Q: How do I prevent the gnocchi from getting gummy?
A: Cook gnocchi in batches without stirring too much, and drain immediately once they float.
Q: Can I omit anchovies for a vegetarian version?
A: Yes, but you’ll lose some savory depth. Try adding a teaspoon of miso paste as a substitute.
Conclusion
Gnocchi with pomodoro is a testament to the beauty of Italian home cooking—simple ingredients, thoughtful technique, and a sauce that sings. Whether you’re a pasta novice or a seasoned cook, this recipe from Food52’s “Simple Pasta” is a delicious adventure worth your kitchen time.
