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Homemade Potato Gnocchi in Spicy Tomato Sauce

Soft, pillowy potato gnocchi tossed in a fragrant spicy tomato sauce with garlic, chili, and fresh basil. A comforting Italian classic made entirely from scratch with simple ingredients.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 480 kcal

Equipment

  • 1 | Baking sheet |
  • 1 | Potato ricer or food mill |
  • 1 | Large pot |
  • 1 | Large skillet |
  • 1 | Slotted spoon |
  • 1 | Sharp knife |

Ingredients
  

  • 2 | lbs | russet or Yukon gold potatoes |
  • 1.5 | cups | all-purpose flour | plus more for dusting
  • 1 | tsp | salt |
  • 4 | cloves | garlic | minced
  • 1 | | fresh red chili | finely chopped
  • 1 | large handful | fresh basil |
  • 2 | cups | tomato passata |
  • 3 | tbsp | olive oil |
  • 2 | tbsp | butter |
  • 1 | | salt and black pepper | to taste

Instructions
 

  • Preheat oven to 400°F. Pierce potatoes and bake until fully tender, 45-60 minutes.
  • Scoop flesh into a ricer, spread out, and let steam escape for a few minutes.
  • Add flour and salt to the potato. Mix gently into a soft dough; knead briefly.
  • Roll dough into ropes, cut into small pieces, and dust with flour.
  • Heat olive oil in a skillet. Cook garlic and chili until fragrant.
  • Stir in passata and most of the basil. Simmer until slightly thickened; add butter.
  • Boil gnocchi in salted water until they float, 1-2 minutes. Remove with slotted spoon.
  • Toss gnocchi in the sauce, finish with remaining basil, and serve immediately.

Notes

Freeze uncooked gnocchi on a tray then store in bags for up to 2 months.
Reheat leftovers gently in a skillet with a splash of water.
Use the least flour possible for the lightest texture.
Sauce can be made a day ahead and reheated.