Homemade Potato Gnocchi Recipe with Arrabbiata Sauce

Potato Gnocchi and Arrabbiata Sauce: This delicious potato gnocchi recipe take a little time but is well worth it after it’s tossed with a zest Arrabbiata sauce and served up with parmesan cheese and fresh basil.

It’s been forever since I last made some homemade gnocchi’s, so I figured it was time for me to whip up a batch and serve it up with a really tasty fresh tomato sauce. Potato gnocchi isn’t at all hard to make, but it does take a little time because you need to bake the potatoes, let them cool, remove the skin, etc. etc. etc. All in all, I’d set aside about 2 hours in total to make gnocchi, but don’t let that scare you because they are absolutely delicious and the freeze well! Gnocchi can also be served up with a variety of things like chicken, vegetables, browned butter, so I thought a spicy Arrabbiata would be a great compliment to this dish.

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Homemade Potato Gnocchi Recipe with Arrabbiata Sauce

Prep time: 90 minutes
Cook time: 30 minutes
Total time: 120 minutes
serves 6

Ingredients:

For the Arrabbiata Sauce:

¼ cup of olive oil
1 peeled and small diced yellow onion
5 finely minced cloves of garlic
1 tablespoons of crushed red pepper flakes
¼ cup of tomato paste
6 small diced Roma tomatoes
1 cup of small diced cherry tomatoes
3 small diced vine ripe tomatoes
sea salt to taste
parmesan cheese for garnish
fresh basil for garnish

For the Gnocchi:

5 peeled baked potatoes, mashed
3 whisked eggs
2 cups of Bob’s Red Mill Organic All Purpose Flour
sea salt to taste
1 tablespoons of unsalted butter

Instructions:

1. Arrabbiata Sauce: Add the olive oil to a medium size pot over medium heat and lightly roast the onions, garlic and red pepper flakes, about 5 to 6 minutes.
2. Next, stir in the tomato paste and cook for 2 to 3 minutes before adding in the tomatoes. Stew for at least 15 minutes or up to 90 minutes.
3. Finish with salt and garnish with parmesan cheese and basil. Keep warm.
4. Gnocchi: Combine the potatoes with eggs, flour and salt until combined and knead on a clean surface dusted with flour for 1 minute.
5. Take a handful of the dough and roll it out until it is about a 1/2” diameter and resembles a rope.
6. Using a bench knife cut down the rope into ¾” pieces.
7. Roll each piece on a gnocchi board or press them down using the back of a fork.
8. Cook the gnocchi in a large pot of boiling salted water until they float, about 3 to 4 minutes.
9. While the gnocchi are boiling add some butter to a large sauté pan over high heat until melted and lightly smoking.
10. Once the gnocchi are floating transfer them to the pan with butter and saute for 2 to 3 minutes or until browned.
11. Add the arrabbiata sauce over top of the gnocchi and serve with parmesan cheese and basil garnishes.