Homemade Gnocchi with Pomodoro Sauce

In this class, we’ll cook fresh gnocchi with Pomodoro sauce.

In this class, we’ll make pillowy homemade gnocchi from scratch and simmer a fresh Pomodoro sauce to bring it all together. You’ll learn classic techniques step by step—and discover how to turn simple ingredients into a comforting Italian meal. Feel free to finish your dish with creamy mozzarella for Gnocchi alla Sorrentina.

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What You’ll Need

Shopping List (all ingredient actuals are reimbursable by ACT)

1. Potatoes, 1 lb. (generally 3-4) (Yukon gold preferred (not yellow), Idaho/Russet as substitutes)

2. 00 flour (All-purpose as a substitute) 

3. Egg, 1

4. Semolina flour, for dusting (optional) 

5. Garlic, fresh 

6. Basil, fresh (dried as a substitute)

7. Mozzarella, fresh (optional)

8. Parmigiano cheese (optional)

9. Puree Tomato, 28 oz can/jar (a high quality Passata Pomodoro will yield best results) (if a more rustic sauce is preferred, substitute peeled, whole san marzano tomatoes)

Pantry Staples (items you most likely have on hand)

1. Olive oil

2. Salt 

Equipment List

1. Potato Ricer (reimbursable by ACT, estimate $20)

2. Gnocchi Board (reimbursable by ACT, estimate $10)

3. Bench Scraper (reimbursable by ACT, estimate $10) (you may already have procured one from a previous ACT Holiday class)

4. Slotted Spoon/Spider Strainer Skimmer (reimbursable by ACT, estimate $10)

5. Stock pot (pasta pot), with lid

6. Saucepan

7. Sharp Knife

8. Cutting Board

9. Cheese Grater (if parmigiano is whole)

10. Sheet Pan / Baking Sheet 

11. Whisk/Fork

12. Small Bowl 

13. Kitchen Towel

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Gnocchi with Pomodoro Sauce Recipe

Potato Gnocchi

1. 2-4 potatoes*, approximately 1 lb. (*depends on size) (Yukon gold preferred (not yellow), Idaho/Russet as substitutes)

2. 1 ½ scant cups 00 flour (All-purpose as a substitute) (200-250 grams)

3. 1 egg

4. Salt 

5. Semolina flour, for dusting (optional) 

Directions, Potato Gnocchi 

1. Peel potatoes. Place the potatoes in a deep stock pot, fill with cool water, covering by at least 2 inches. Boil over medium-high heat, until potatoes are tender, typically, about 25 - 35 minutes. 

2. Prepare flour. Measure 1 ½ scant cups of flour. Dump onto a cleaned work surface. 

3. Rice the potatoes directly on top of the flour. Toss the riced potatoes into the flour.

4. Whisk the egg with a pinch of salt and spread mixture over potatoes and flour. 

5. Begin to incorporate the egg mixture into the potato/flour mixture. Do not overwork dough. Mixture will be slightly tacky but generally, shaggy (rough, rather than smooth). 

6. Pat the mixture into a ball. Cover the dough with a clean kitchen towel or wrap in plastic. Let the dough rest for 10-minutes. 

7. Line a rimmed baking sheet with a kitchen towel, dust with semolina or 00/AP flour. 

8. Slice off a quarter of the dough. 

9. Using your palms, roll out the dough into a rope about ¾ inch. Roll the other three remaining pieces of dough into ropes. Lightly flour the ropes.

10. Use a knife or bench scraper to cut the ropes into ¾ inch pillows. 

11. Roll each pillow into a smooth ball. 

12. Lightly flour your gnocchi board. Gently roll the balls, one at a time, down the gnocchi board or the back of a fork. Use your thumb to propel them downward. 

13. Transfer your gnocchi to the baking sheet (with a kitchen towel dusted with flour). Continue until you have cut and shaped all the gnocchi. 

14. Let the gnocchi rest a few minutes prior to cooking.

15. Bring a large pot of water to a boil. Generously add salt to the pot. 

16. Using a skimmer, transfer gnocchi to the water, be sure not to overcrowd the pot, work in batches. 

17. Use the skimmer to toss gnocchi in the water. Gnocchi will be fully cooked in 60-90 seconds, generally they will rise to the top. 

18. Skim gnocchi out of the salted water directly into sauce.

Ingredients, Pomodoro Sauce

1. 4-6 garlic cloves

2. Basil, fresh (dried as a substitute)

3. Parmigiano cheese (prefer the block vs pre-grated) 

4. Purée Tomato, 28 oz can/jar (a high quality Passata Pomodoro will yield best results) (if a more rustic sauce is preferred, substitute peeled, whole or crushed  san marzano tomatoes)

Directions, Pomodoro Sauce

1. Mise en place ingredients and equipment
   a. Garlic, oil, purée tomato, salt, fresh basil, and parmesan rind
   b. Saute pan, Cutting Board, Knife, Cooking spoon, 

2. Peel and smash garlic cloves

3. Heat saute pan over low/medium heat

4. Add a few turns of olive oil to the pan

5. Add smashed garlic to the pan, carefully moving around the garlic with a spoon, ensuring the garlic doesn’t burn, turning slightly light brown

6. Add pureed tomato (you may want to take your saute pan off the heat before adding in the tomato, to avoid splattering) 

7. Generously salt the tomatoes (tasting along the way)

8. Add in a few sprigs of fresh basil or palm full of dried basil

9. Add in parmesan rind

10. Simmer sauce for 45-minutes, stirring frequently and tasting, adding salt as necessary

11. Finish sauce by removing smashed garlic cloves, basil springs and parmesan rinds

12. Add grated parmesan and fresh basil prior to serving.