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
Scale
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
