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Potato Gnocchi with Creamy Tomato Sauce

Chef Grant Gordon

February 13, 2023





  • 3 lbs. Russet potoatoes

  • 3 c. all-purpose flour

  • 5 eggs

  • 1.5 T. salt


Creamy Tomato Sauce

  • 1/2 c. diced onion

  • 2 T. minced garlic

  • 1 T. butter

  • 1 (16 oz.) can crushed tomatoes

  • 2 T. fresh basil

  • 1/2 c. cream



  1. Boil potoatoes, skin on, until soft. Peel potatoes, and smash through potato ricer.

  2. Combine flour and salt together, and then pour onto counter.

  3. Create a large well in the center, and add all the eggs and potatoes.

  4. Slowly begin combining all ingredients until a soft dough has formed (it should not stick to your fingers).

  5. Cut long strips of dough and roll until the size of a dime.

  6. Coat top of rope with flour, and cut into 1/2 inch pieces, making sure to toss in flour, so they don't stick together.

  7. Put in a single layer on the sheet tray and freeze.

  8. Boil in salted water until they all float.


Creamy Tomato Sauce

  1. Sauté onion and garlic in butter until soft and translucent.

  2. Remove from heat, and add crushed tomatoes and fresh basil.

  3. Add sauce to blender, and blend until smooth—about 1 minute.

  4. Add cream, and blend until combined.



  1. In a skillet, heat up 4 T. butter, and heat on high heat until butter is starting to brown.

  2. Add cooked potato gnocchi to pan, and allow to cook on one side until golden brown—2-3 minutes. Toss gnocchi until all sides are golden brown.

  3. Turn down heat to medium, and pour creamy tomato sauce over the top.

  4. Allow sauce to thicken slightly, and remove from heat.

  5. Garnish with fresh basil and shaved Parmesan cheese.

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