Homemade Gnocchi with Tomato Sugo and Burrata

Homemade Gnocchi with Tomato Sugo and Burrata

Learn how to make light and fluffy homemade gnocchi from scratch, paired with a rich and savoury tomato sugo. This classic Italian dish is topped with creamy burrata and fresh basil for a delicious and comforting meal. Perfect for impressing guests or enjoying a cosy night in.

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Course: Main Course, Pasta

Cuisine: Italian

Keyword: Gnocchi, Homemade Pasta, Potato Gnocchi

Cook Time: 1

Servings: people

Calories: 469kcal

Equipment

1 large saucepan
1 fry pan (skillet)
1 potato ricer or vegetable mill

Ingredients

For the Gnocchi

3 large potatoes we have used Desiree potatoes
2 cups all-purpose flour plus more for dusting
1 large egg
1 teaspoon salt

For the Tomato Sugo

2 tbsp olive oil
1 onion
2 garlic cloves
800 grams passata
½ tsp sugar
salt
6 leaves fresh basil

For Serving

150 gram burrata ball at room temperature
Fresh basil leaves for garnish
Grated Parmesan cheese optional

Instructions

For the Tomato Sugo

Heat the olive oil in a large saucepan over low/medium heat. Add the chopped onion and sauté until softened and fragrant about 10 minutes. Next add the garlic and sauté for a further 2 minutes.
Pour in the tomato passata, sugar, salt and basil and stir to combine.
Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer uncovered for about 30-40 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
Taste and adjust the seasoning if needed.
Once the sauce is ready, remove it from the heat and let it cool slightly. Serve the Sugo over your favourite pasta, garnished with torn fresh basil leaves for a burst of freshness and a generous sprinkle of freshly grated parmesan. Or use the Sugo in other dishes as mentioned above.

Homemade Gnocchi

Step 1: Prepare the Potatoes
Boil the Potatoes: Place the potatoes in a large pot and cover them with water. Bring to a boil and cook until the potatoes are tender, about 20-30 minutes.
Peel and Mash: Drain the potatoes and let them cool slightly. Peel and pass them through a potato ricer.
Step 2: Make the Gnocchi Dough
Mix the Ingredients: Spread the potatoes on a clean surface and sprinkle with salt and allow to cool completely. Next sprinkle with flour and pour over the beaten egg.
Form the Dough: Gently mix the ingredients together using your hands. Knead the dough lightly until it comes together and is smooth. Be careful not to overwork the dough, or the gnocchi will become tough.
Step 3: Shape the Gnocchi
Divide the Dough: Cut the dough into four equal pieces. Roll each piece into a long rope, about ½ inch in diameter.
Cut into Pieces: Use a knife to cut the ropes into 1-inch pieces. If desired, roll each piece over a gnocchi board or the back of a fork to create ridges. You can also just leave them as little pillows.
Step 4: Cook the Gnocchi
Boil the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes.
Drain: Use a slotted spoon to transfer the gnocchi straight into the waiting sugo.

Assemble the Dish

Gently toss to coat the gnocchi evenly with the sauce.
Serve with Burrata: Transfer the gnocchi and sauce to serving serving dish. Top with burrata. Garnish with fresh basil and grated Parmesan cheese if desired.

Video

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