Tuscan Gnocchi with Sun-Dried Tomatoes and Basil Recipe
If you crave a comforting, rustic dish that bursts with vibrant Mediterranean flavors, you’re going to fall head over heels for this Tuscan Gnocchi with Sun-Dried Tomatoes and Basil. The combination of pillowy gnocchi, golden and crispy on the edges, with the tangy sweetness of sun-dried tomatoes and the fresh warmth of basil creates a plate that feels both cozy and elegant. This recipe brings a beloved Italian classic into your kitchen with ease and delivers a satisfying experience that feels like a warm hug from Tuscany itself.
Ingredients You’ll Need
This dish shines because of its simplicity, relying on just a handful of essential ingredients that each bring something unique to the table. From the earthy creaminess of russet potatoes to the fragrant burst of fresh basil and the intense, chewy sun-dried tomatoes, every component plays a starring role in flavor, texture, and color.
- Russet potatoes (2 pounds): Choose starchy potatoes for fluffy, tender gnocchi with the perfect texture.
- All-purpose flour (1 ½ cups plus extra): Provides structure to keep your gnocchi soft yet firm enough to hold its shape.
- Large egg (1 beaten): Binds the dough together and adds richness for a luscious bite.
- Salt (½ teaspoon): Brings out the earthy flavor of the potatoes and balances the sweetness of the tomatoes.
- Sun-dried tomatoes (½ cup, roughly chopped): Deliver a sweet tang and chewy texture that elevate the dish.
- Fresh basil leaves (¼ cup, chopped): Add a refreshing herbal note that ties all the flavors together beautifully.
- Olive oil (2 tablespoons): Used to crisp the gnocchi and gently carry the flavor of garlic and basil.
- Garlic (1 clove, minced): Infuses the dish with its classic fragrant warmth.
How to Make Tuscan Gnocchi with Sun-Dried Tomatoes and Basil
Step 1: Prepare the Potatoes
Start by boiling the russet potatoes in salted water until they’re fork-tender, about 20 minutes. This salt seasoning is key for flavor depth. Drain and let the potatoes cool just enough to handle, then peel off the skin while they’re still warm – this ensures a silky mash without lumps.
Step 2: Mash the Potatoes
Use a fork or, even better, a potato ricer to mash the peeled potatoes until smooth. Avoid lumps at this stage to ensure your gnocchi dough is luxuriously soft and cohesive.
Step 3: Form the Dough
Spread the mashed potatoes out on a clean surface and let them cool slightly. Make a small well in the center, then pour in the beaten egg and sprinkle the salt. Gently combine the ingredients, then begin incorporating the flour a little at a time. Knead the mixture just until you have a soft, slightly sticky dough – resist the urge to overwork it for tender gnocchi results.
Step 4: Shape the Gnocchi
Divide the dough into four portions and roll each into a long rope roughly ¾ inch thick. Cut each rope into 1-inch pieces. For that classic texture and to help hold sauce, roll each piece lightly over the back of a fork or a gnocchi board, creating beautiful ridges.
Step 5: Cook the Gnocchi
Bring a large pot of salted water to a rolling boil and gently drop in the gnocchi. They’re perfectly cooked once they float to the surface, usually in 2–3 minutes. Use a slotted spoon to transfer them to a plate, keeping them warm as you prepare the sauce.
Step 6: Sauté Sun-Dried Tomatoes and Crisp the Gnocchi
Heat olive oil in a skillet over medium heat, then add the chopped sun-dried tomatoes. Let them cook until fragrant, around 2 minutes, which awakens their natural sweetness and aroma. Add the gnocchi in batches and fry them, allowing their edges to turn deliciously golden brown and crispy – about 4 to 6 minutes.
Step 7: Finish with Garlic and Basil
Stir in the minced garlic and chopped basil, cooking just until their fragrances fill the kitchen, about 1 minute. Toss everything gently to coat the gnocchi evenly with those mouthwatering flavors.
How to Serve Tuscan Gnocchi with Sun-Dried Tomatoes and Basil
Garnishes
Enhance your serving with fresh basil leaves for a pop of color and herbal brightness, and a sprinkle of freshly grated Parmesan cheese for an indulgent, savory finish that melts beautifully into each bite.
Side Dishes
This Tuscan Gnocchi with Sun-Dried Tomatoes and Basil pairs wonderfully with a crisp, tangy green salad or roasted seasonal vegetables, balancing the richness of the gnocchi with refreshing textures and flavors.
Creative Ways to Present
For a fun twist, try serving the gnocchi in individual shallow bowls garnished with microgreens or edible flowers. Or layer it with mozzarella and bake briefly for a luscious gnocchi gratin that’s perfect for cozy dinners.
Make Ahead and Storage
Storing Leftovers
Store any leftover Tuscan Gnocchi with Sun-Dried Tomatoes and Basil in an airtight container in the refrigerator for up to three days. It’s best to keep the gnocchi and sauce together to maintain flavor and moisture.
Freezing
You can freeze uncooked gnocchi by arranging them in a single layer on a baking sheet, freezing until solid, then transferring to a freezer bag. Cook from frozen when ready. Cooked gnocchi can be frozen too, but texture may soften slightly after thawing.
Reheating
Reheat the dish gently in a skillet over low heat, adding a splash of olive oil or water to keep the gnocchi moist. Avoid microwaving if possible, as that can make the gnocchi gummy instead of tender and crispy.
FAQs
What potatoes are best for making gnocchi?
Russet potatoes are ideal because their starchy texture creates soft, fluffy gnocchi. Avoid waxy potatoes like red or Yukon gold for best results.
Can I use sun-dried tomatoes packed in oil?
Absolutely! Just be sure to drain them well before chopping. The packed-in-oil tomatoes can add extra richness to the dish.
How do I know when gnocchi are cooked?
They’re done when they float to the surface of boiling water, which usually takes about 2-3 minutes. This indicates they’re tender and ready to enjoy.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it wrapped tightly in plastic for up to 24 hours before shaping and cooking the gnocchi.
What if my dough is too sticky?
Add more flour a little at a time while kneading until it becomes manageable, but be careful not to add too much or the gnocchi will turn dense.
Final Thoughts
There’s something so soul-satisfying about making and savoring Tuscan Gnocchi with Sun-Dried Tomatoes and Basil. This dish invites you to slow down, enjoy simple, quality ingredients, and share a taste of Italy’s warm culinary tradition right from your own kitchen. Give this recipe a try, and you might just discover your new favorite comfort food!
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Tuscan Gnocchi with Sun-Dried Tomatoes and Basil Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rustic and flavorful Tuscan gnocchi recipe featuring tender potato dumplings pan-fried with sun-dried tomatoes, fresh basil, and garlic, delivering crispy edges and soft centers perfect for a comforting Italian meal.
Ingredients
Gnocchi
- 2 pounds russet potatoes (preferably starchy)
- 1 ½ cups all-purpose flour (plus extra for dusting)
- 1 large egg (beaten)
- ½ teaspoon salt
Sauce and Topping
- ½ cup sun-dried tomatoes (roughly chopped)
- ¼ cup fresh basil leaves (chopped)
- 2 tablespoons olive oil
- 1 clove garlic (minced)
Instructions
- Boil Potatoes: Boil the potatoes in a large pot of salted water until fork-tender and the skin easily peels away, about 20 minutes. Drain and let them cool slightly.
- Mash Potatoes: Peel the potatoes while still warm and mash them thoroughly using a fork or potato ricer until smooth and free of lumps.
- Prepare Dough Base: Spread the mashed potatoes out on a clean work surface and let them cool slightly, then create a well in the center.
- Add Egg and Salt: Add the beaten egg and salt into the well, then gently mix to combine.
- Knead Dough: Gradually incorporate the flour into the potato mixture, kneading gently until a soft, slightly sticky dough forms.
- Roll Dough: Divide the dough into 4 equal portions and roll each into a long rope about ¾ inch thick.
- Cut and Shape Gnocchi: Cut each rope into 1-inch pieces, then gently roll each piece over a fork or a gnocchi board to create ridges, if desired.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Carefully add the gnocchi and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove them.
- Sauté Sun-Dried Tomatoes: Heat olive oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes and cook until fragrant, about 2 minutes.
- Fry Gnocchi: Add the cooked gnocchi to the skillet and fry until golden brown and crispy at the edges, about 4-6 minutes.
- Add Garlic and Basil: Stir in the minced garlic and chopped basil, cooking just until fragrant, about 1 minute. Toss to coat evenly.
- Serve: Serve the gnocchi hot, garnished with additional basil if desired, and enjoy the rustic, flavorful bites with crispy edges and tender centers.
Notes
- Use starchy potatoes like russets for light and fluffy gnocchi.
- Do not overwork the dough to keep gnocchi tender.
- Dust the work surface and hands with extra flour to prevent sticking.
- Rolling gnocchi over a fork or gnocchi board helps sauce cling better.
- Serve immediately for best texture; gnocchi can become dense if left too long.
- Sun-dried tomatoes can be rehydrated in warm water if they are too dry.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Pan-frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 45 mg
Keywords: Tuscan gnocchi, potato gnocchi, sun-dried tomatoes, basil, Italian recipe, pan-fried gnocchi, homemade gnocchi
