Potato Gnocchi with Tomato Basil Sauce



Last Sunday we experimented with homemade, gluten-free gnocchi. They were delicious and much easier than we had thought. This recipe made plenty for our dinner and we refrigerated the remaining dough to use the next day as the base for potato pancakes.* ~Glyn

Potato Gnocchi with Tomato Basil Sauce

For the Gnocchi
2 large baking potatoes
1 c all purpose Gluten-Free flour
½ tsp. salt
¼ tsp. ground white pepper
1-2 tbsp. olive oil
Dash of nutmeg

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Bake the potatoes (microwave baking works great) and let cool enough to handle. Peel the potatoes and discard the peeling. Thoroughly mash the potatoes in a large bowl. Stir in the salt, pepper, flour, oil and nutmeg. Mix thoroughly to form a soft dough. Shape the gnocchi by teaspoonful. Set aside on a lightly floured plate or board to rest while you boil the water for cooking and make the sauce.




4-6 campari tomatoes chopped (about 2 cups)
1 clove garlic, minced
½ c fresh basil leaves
¼ c pine nuts
2 tbsp. olive oil
Salt and Pepper to taste

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Saute the garlic in the olive oil. Remove and discard. Add the pine nuts to the oil and cook until golden. Stir in the tomatoes and cook to reduce to a thick sauce. Stir in the basil leaves and simmer for five minutes. Keep warm while cooking the gnocchi.

Cook the gnocchi in plenty of boiling, salted water. Cook them in small batches and remove when they rise to the top of the pot. Toss with a bit of olive oil and keep hot in a slow oven until all are boiled.
Serve topped with the tomato basil sauce.


*To make Potato pancakes, just bring the dough to room temperature. Knead in ½ c finely diced onions, and any additional spices (dill works well). Form into patties and fry in hot oil until crisp on both sides. Drain on paper towels and serve with applesauce.

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This entry was posted by Glyn Ruppe-Melnyk.

2 thoughts on “Potato Gnocchi with Tomato Basil Sauce

    • Have fun! If you use gluten-free flour, be aware that it makes a soft dough that doesn’t roll into a rope for slicing. That’s why mine were individually shaped. regular flour should work just fine if you can tolerate the gluten. Glyn


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