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Potato Gnocchi with Tomato-Garlic Sauce

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Potato Type: Russet
Cuisine: American
Prep Method: Baked


Main Dish

Prep Time

20 Mins

Cook Time

65 Mins


Serves 6



Potato Gnocchi

  • 2 lbs. Russet potatoes (about 4 medium potatoes)
  • 1 cup potato starch
  • 2 large egg yolks

Tomato Sauce

  • 3 tablespoons olive oil
  • 1 Tablespoon butter
  • 2 pints cherry tomatoes
  • 2 cloves garlic, finely minced
  • 1/2 cup chopped basil
  • 1 1/2 cups mozzarella balls
  • 6 Tablespoons shaved Parmesan cheese


Potato Gnocchi

  1. Cook potatoes. (Bake at 400° for 1 hour or until very soft. Or microwave for 7-10 minutes or until very soft.)
  2. While potatoes are warm, cut in half and scoop insides out into a bowl. Discard potato skins. Mash potatoes in bowl. Using a hand mixer, finely mash potatoes. Add potato starch and egg yolks; combine with hand mixer to make a dough.
  3. Divide dough into six parts. Working with one part at a time, roll out onto a surface lightly sprinkled with potato starch. Roll dough into a long rope, about 3/4-inch thick. Cut rope into 3/4-inch pieces. Roll each piece down the tines on the back side of a fork to create ridges. Place each piece onto a tray lined with parchment paper. If using soon, chill until ready for use. Or freeze for up to a month.
  4. When ready to cook, heat lightly salted water about 2-inches deep in a deep skillet. When the water is gently simmering, add gnocchi and cook for 2 minutes. Remove gnocchi with a slotted spoon to a plate until sauce is ready.

Tomato Sauce

  1. Heat olive oil and butter in a large skillet. Add cherry tomatoes and cook for 5 minutes, covered, or until tomatoes begin to pop, stirring occasionally. Stir in garlic; cook an additional 1-2 minutes. Remove from heat and stir in basil.
  2. Combine gnocchi, sauce, and mozzarella balls in a large bowl. Divide evenly among 6 bowls; top evenly with Parmesan cheese.


You can shorten the cook time and ready time by using a microwave. If you use a microwave, the cook time will be 15 minutes and the ready time will be 35 minutes.

Nutritionals are per serving (about 1 1/2 cups).


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Recipe By: Gretchen Brown

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Nutrition Facts Per Serving









Vitamin C








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