Tuscan Gnocchi with Sun-Dried Tomatoes and Basil Recipe

Introduction

Tuscan Gnocchi with Sun-Dried Tomatoes and Basil is a delightful twist on classic potato gnocchi. This dish combines tender, pillowy gnocchi with the rich flavors of sun-dried tomatoes and fresh basil, creating a comforting and vibrant meal perfect for any occasion.

Ingredients

• 2 pounds russet potatoes (preferably starchy)
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 large egg (beaten)
• ½ teaspoon salt
• ½ cup sun-dried tomatoes (roughly chopped)
• ¼ cup fresh basil leaves (chopped)
• 2 tablespoons olive oil
• 1 clove garlic (minced)

Instructions

1. Step 1: 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.
2. Step 2: Peel the potatoes while still warm and mash them thoroughly using a fork or potato ricer until smooth and free of lumps.
3. Step 3: Spread the mashed potatoes on a clean work surface and let them cool slightly. Create a well in the center.
4. Step 4: Add the beaten egg and salt into the well, then gently mix to combine.
5. Step 5: Gradually incorporate the flour into the potato mixture, kneading gently until a soft, slightly sticky dough forms.
6. Step 6: Divide the dough into 4 equal portions and roll each into a long rope about ¾ inch thick.
7. Step 7: Cut each rope into 1-inch pieces. Optionally, gently roll each piece over a fork or gnocchi board to create ridges.
8. Step 8: 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.
9. Step 9: Heat olive oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes and cook until fragrant, about 2 minutes.
10. Step 10: Add the cooked gnocchi to the skillet and fry until golden brown and crispy at the edges, about 4-6 minutes.
11. Step 11: Stir in the minced garlic and chopped basil, cooking just until fragrant, about 1 minute. Toss to coat evenly.
12. Step 12: Serve the gnocchi hot, garnished with additional basil if desired. Enjoy the rustic, flavorful bites with crispy edges and tender centers.

Tips & Variations

• Use a potato ricer for smoother gnocchi dough and better texture.
• Add freshly grated Parmesan cheese into the dough for extra flavor.
• For a vegetarian version, ensure the sun-dried tomatoes are packed in oil without any non-vegetarian additives.
• Try swapping basil for fresh oregano or thyme for a different herbal note.
• If you prefer softer gnocchi, skip the frying step and simply toss the boiled gnocchi with the tomato and basil mixture.

Storage

Store any leftover cooked gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a little olive oil to restore crispness, or briefly microwave until heated through. Uncooked gnocchi dough can be refrigerated for up to 24 hours, wrapped tightly to prevent drying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use potatoes other than russet for gnocchi?

Russet potatoes are preferred because of their high starch content, which results in light and fluffy gnocchi. Waxy potatoes can make the dough gummy, so it’s best to stick with starchy varieties.

How do I know when gnocchi are done cooking?

The gnocchi are cooked when they float to the surface of boiling water, typically after 2 to 3 minutes. Once they rise, remove them promptly to avoid overcooking.

Tuscan Gnocchi with Sun-Dried Tomatoes and Basil Recipe

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★★★★★

4.5 from 85 reviews

This Tuscan Gnocchi with Sun-Dried Tomatoes and Basil is a comforting Italian dish featuring tender homemade potato gnocchi tossed with fragrant sun-dried tomatoes, fresh basil, and garlic, pan-fried to golden perfection. The gnocchi have crispy edges while remaining soft inside, making it a rustic yet elegant meal perfect for a cozy dinner.

• Author: luca
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Gnocchi Ingredients

• 2 pounds russet potatoes (preferably starchy)
• 1 ½ cups all-purpose flour (plus extra for dusting)
• 1 large egg (beaten)
• ½ teaspoon salt

Sauce & Garnish

• ½ cup sun-dried tomatoes (roughly chopped)
• ¼ cup fresh basil leaves (chopped)
• 2 tablespoons olive oil
• 1 clove garlic (minced)

Instructions

1. 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.
2. Mash Potatoes: Peel the potatoes while still warm and mash thoroughly using a fork or potato ricer until smooth and free of lumps.
3. Prepare Dough: Spread the mashed potatoes on a clean surface and let cool slightly. Create a well in the center.
4. Add Egg and Salt: Pour the beaten egg and salt into the well and gently mix to combine with the potatoes.
5. Incorporate Flour: Gradually add flour and knead gently until a soft, slightly sticky dough forms.
6. Shape Gnocchi: Divide dough into 4 portions and roll each into a ¾-inch thick rope.
7. Cut and Form: Cut ropes into 1-inch pieces and optionally roll pieces over a fork or gnocchi board to create ridges.
8. Cook Gnocchi: Bring salted water to a boil, add gnocchi, and cook until they float, about 2-3 minutes. Remove with a slotted spoon.
9. Sauté Sun-Dried Tomatoes: Heat olive oil in a skillet over medium heat. Add chopped sun-dried tomatoes and cook until fragrant, about 2 minutes.
10. Fry Gnocchi: Add gnocchi to the skillet and fry until golden and crispy on the edges, about 4-6 minutes.
11. Add Garlic & Basil: Stir in minced garlic and chopped basil and cook for 1 minute until fragrant, tossing to coat evenly.
12. Serve: Serve the gnocchi hot, garnished with extra basil if desired for a flavorful, rustic dish.

Notes

• Use starchy potatoes like russet for the best, light gnocchi texture.
• Do not overwork the dough to avoid tough gnocchi.
• Rolling gnocchi over a fork helps sauce cling better but is optional.
• Sun-dried tomatoes add a tangy sweetness that complements the mild gnocchi.
• Frying the gnocchi enhances texture by adding crispy edges.
• Serve immediately for the best taste and texture.

Keywords: Tuscan gnocchi, potato gnocchi, sun-dried tomatoes, basil, Italian dinner, homemade gnocchi, pan-fried gnocchi