🍅 Gnocchi with Tomato and Basil
Gnocchi with tomato and basil are potato dumplings tossed in a fresh, quickly cooked tomato sauce, finished with torn basil and grated parmesan. The gnocchi stay soft and pillowy while the sauce is light, sweet and fragrant. It is a simple, fast dish served hot as a weeknight main or a first course.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g potato gnocchi
- 500 g ripe tomatoes, chopped, or 400 g tomato sauce
- 1 garlic clove, sliced
- 1 tbsp olive oil
- 1 handful fresh basil
- 30 g parmesan, grated
- Salt, pepper
Method
- Warm the garlic in the oil for 1 minute, add the tomatoes with a pinch of salt and cook 10 minutes until saucy.
- Boil the gnocchi in salted water until they float, about 2 minutes.
- Lift the gnocchi into the sauce, add the torn basil and toss gently.
- Serve topped with parmesan and black pepper.
How to make it lighter
- Keep the parmesan to about 1 tbsp per plate.
- Add a big handful of spinach or chopped courgette to the sauce for more volume.
- Weigh out about 200 g of gnocchi with sauce per portion.
History
Potato gnocchi with a fresh tomato and basil sauce is one of the most common ways the dish is served in Italy and in Italian restaurants worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →