Gnocchi Pomodoro (recipe)
Filed Under dairy, pasta, vegetarian | Posted on August 19, 2007
I did it! I finally did it! I made gnocchi!! 
If you have been a reader of TriniGourmet since its early days you’ll know that making homemade pasta has been one of my biggest desires and one of my biggest fears. I still don’t have a pasta machine but having now made gnocchi I’m one step closer to crossing that hurdle
I’ve heard many times that homemade pastas surpass supermarket boxed brands in every way, and in the case of this recipe I definitely can say that it’s true 
“Mmmmm it’s so silky”, murmured my mother, shortly before pressuring me to cook up a second batch 
They -were- silky. Silky, light, buttery, almost melt in your mouth good. “This is really comfort food defined” she stated, and I’m inclined to agree. Thanks to Lynnylu this month’s host of Hay Hay it’s Donna Day for setting this challenge, without it another year may have gone by before I garnered up the courage to give this a try
“Don’t forget to tell them about the sauce too. The sauce is key!”
I won’t mom, I won’t… 
Gnocchi Pomodoro
Recipe courtesy Della Santina’s Trattoria-Rosticceria-Pasticceria
Makes 4 servings
INGREDIENTS:
Pomodoro Sauce:
1 (28-ounce) can whole Italian tomatoes
2 tablespoons olive oil
1 tablespoon chopped garlic
Salt and pepper
Crushed chile flakes
6 to 8 large fresh basil leaves, chopped
1/2 cup cream
Gnocchi:
6 large baking potatoes, like russets
2 egg yolks
4 ounces (1 stick) butter, melted
Pinch salt
Pinch white pepper
Fresh grated nutmeg
2 cups flour
Grated Parmesan, to serve
DIRECTIONS:
To make the Sauce:
Take the tomatoes out of the can, cut in half, and remove the seeds. Chop the tomatoes into small pieces and reserve the juice. In a saucepan, add olive oil and garlic and saute for 1 minute. Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice. Add the basil. Finish with cream.
To make the gnocchi:
Preheat the oven to 300 degrees F.
Bake the potatoes for approximately 1 to 1 1/2 hours, until tender. Scoop each potato out of its skin into mixing bowl. Mash the potatoes to a fine consistency.
In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg. Add the egg mixture to the potatoes and mix together. Add flour to mixture, 1 cup at a time, and mix until smooth.
Scoop out and make finger sized rolls on floured board.
Cut with knife into bite sized pieces. Roll each piece over the back of a fork to make a round form.
In a pan, freeze until hard enough to handle, and put into portion sized bags.
Fill a large pot with water and add a pinch of salt and boil. Drop gnocchi into boiling water 3 or 4 at a time so the water doesn’t stop boiling. The gnocchi is ready when it floats to the top.
Drain gnocchi and scoop out into bowl and add sauce. Add fresh Parmesan and serve.
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21 Responses to “Gnocchi Pomodoro (recipe)”
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Well done my friend! This Italian want to come over for dinner…:) Your gnocchi looks fabulous!
Yay. You made gnocchi!! I love gnocchi. The first time I made it it was very impromptu and a bit messy. I hadn’t read about the fork thing, but it still tasted really good. 2nd time it was mostly better. Still a bit messy. Yours look very very good. And orderly
Your gnocchi look divine! Some friends and I tried to make some, years ago, and they all disintegrated in the boiling water — so sad. All we had was dessert, that night. I’ve been meaning to try them again and this looks like a winning recipe!
Chris - OMG!! high praise indeed
I bow in humble appreciation until your arrival 
Chennette - hehehe they didn’t stay that orderly once i chucked them in the freezer to harden up hehehe
I love gnocchi too though and it tasted really different handmade!! 
Lisa - I read about the disintegration on several sites after I posted this. Thankfully I didn’t see those mentions before else i may have been too scared!
Do try them again 
!!
Oh gawd woman!
You make me hungry! Great job, Sarina. Yes, that sauces looks alluring.
Ohh..this is somthing special to me! Never heard of it before and i doubt i can find it in Malaysia.. thx for sharing!
Welcome to gnocchi club
Your looks very good and delicious. I made my very first gnocchi some time back and I enjoy making it very much. Everyone loves it. It tastes a lot better than those sold in the supermarket.
Been lurking a while now and thought it’s about time I let you know how much I enjoy your site. I am always refering people to your recipes. I am particularly in awe of the fantastic pictures. What kind of camera do you use to get such great close up shots?
Cynthia - thanks!
Jackson - you’re welcome
Ninja - haha look how similar our photos were
i still can’t get over how different the taste is to storebought!
JulieMango - thanks so much for delurking
i use a canon a540, it’s a really good (i think) intermediate camera 
hope to hear from you again! 
What a wonderful job you did here, this is some mouthwatering gnocchi!
Wow, your gnocchi look wonderful and very yummy! You did a great job here! I love that speciality…
Sarina thank you for joining HHDD. Your gnocchi look wonderful.
This round of HHDD was my first time to make gnocchi too! And also without a pasta machine
Like you, I was thrilled and happy with the results 
I still have some gnocchi in the freezer now so I’ll take note of your recipe…looks so fresh and yummy!
Congratulations Sarina. I’ll be in touch on the next event.
What gorgeous pictures. Well done on your HHDD entry.
That looks scrumptious. I have made homemade pasta, always without a machine, and its always delicious. For lasagna all you need is a rolling pin. next time you can add some pureed butternut squash to the gnocchi recipe, its in my Italian cookbook.
I followed your recipe and made this the other night for my family. They LOVED it, all the way down to my 2 year old.
Patricia, Rosa, Barbara, Joey, Morven - thanks!
Nicole - Thanks for mentioning lasagna, that definitely seems like something I could try my hands at next
I have some recipes for squash gnocchi so will definitely be giving that a whirl as well 
Wanted to master the plain stuff first, hehehe 
Lisabeth - I’m so glad that you and your family enjoyed it!!!
Your gnocchi look beautiful! I have been really scared to make gnocchi too but recently made lemon ricotta gnocchi (using ricotta instead of potato). I now need to work up the courage to make the original kind, potato gnocchi.
Love the blog, always enjoy reading it. I really like these gnocchi. I just made a gnocchi with choux pastry for the first time and it was incredible. Come take a look if you have a chance and let me know what you think. http://cookingquest.wordpress.com
Thanks so much!
Joe
Ashley - those sound great! I’ve bookmarked to try
Joe - ooo choux pastry, what an interesting choice. I’ll pop on over right now