Step 1 of 5
Gnocchi di patate al pomodoro
Boil the potatoes in their skins until a knife slides in easily, 30–40 minutes. Meanwhile warm the oil with the garlic, add the tomatoes and a pinch of salt, and simmer 20 minutes; add basil at the end.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Gnocchi di patate al pomodoro take?
1 hr 30 min all in — 45 min prep, 45 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
6 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Frying pan, Cutting board.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Tomato sauce → Brown butter and sage. The northern way: melt butter until nutty with sage leaves and toss, then Parmigiano.
Any tips from this recipe?
Old, floury potatoes make lighter gnocchi than new or waxy ones. Freeze shaped gnocchi on the tray, then bag them; cook from frozen.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.