Tuscan Gnocchi with Sun-Dried Tomatoes and Basil Recipe
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.
- 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
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
- 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 thoroughly using a fork or potato ricer until smooth and free of lumps.
- Prepare Dough: Spread the mashed potatoes on a clean surface and let cool slightly. Create a well in the center.
- Add Egg and Salt: Pour the beaten egg and salt into the well and gently mix to combine with the potatoes.
- Incorporate Flour: Gradually add flour and knead gently until a soft, slightly sticky dough forms.
- Shape Gnocchi: Divide dough into 4 portions and roll each into a ¾-inch thick rope.
- Cut and Form: Cut ropes into 1-inch pieces and optionally roll pieces over a fork or gnocchi board to create ridges.
- Cook Gnocchi: Bring salted water to a boil, add gnocchi, and cook until they float, about 2-3 minutes. Remove with a slotted spoon.
- 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.
- Fry Gnocchi: Add gnocchi to the skillet and fry until golden and crispy on the edges, about 4-6 minutes.
- Add Garlic & Basil: Stir in minced garlic and chopped basil and cook for 1 minute until fragrant, tossing to coat evenly.
- 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
