Prepare the Gnocchi: In a large bowl, combine the mashed potatoes, flour, egg, Parmesan cheese, salt, and nutmeg. Mix until a dough forms.
Knead the Dough: Lightly flour a clean surface and knead the dough for about 5 minutes until it becomes smooth and elastic.
Shape the Gnocchi: Roll the dough into long ropes about 1 inch thick. Cut the ropes into 1-inch pieces. Optionally, roll each piece over a gnocchi board or fork to create ridges.
Cook 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.
Prepare the Tomato Sauce: While the gnocchi are cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in crushed tomatoes, tomato paste, basil, salt, and pepper.
Combine: Add the cooked gnocchi to the skillet with the tomato sauce. Toss gently to coat.
Serve: Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese.
The sauce was good, but my gnocchi were gummy. I think I overcooked them. I'll try again, but this time with a shorter cooking time.
My gnocchi fell apart while cooking. The sauce was fine, but the gnocchi were a disaster. Maybe I overcooked them?
Absolutely delicious! The gnocchi were so light and fluffy, and the sauce was bursting with flavor. My family loved it.
This recipe is a game changer! My family raved about it. I used San Marzano tomatoes, and it elevated the sauce to another level.
The recipe was ok, a little bland for my taste. Next time I'll add more garlic and maybe some onions to the sauce.
