Homemade Gnocchi in Tomato Sauce


Carbs? I love carbs! This recipe is a carb-treat, I don't even know who says that. But it's literally my favorite carb dish, pasta meeting my favorite and most versatile veggie, potatoes.
It's totally totally cool if you haven't made pasta before, this is a simple guide with easy to follow recipe. This easy recipe will give you pro taste at home, with a bit of effort to be honest. #nopainnogain
Let's start with the Sauce
This recipe is made with my favorite and special Marinara Sauce. The recipe to the sauce is right here. Just click on the link below:
This recipe will mostly guide you how to make Gnocchi and how to mix Gnocchi with the sauce. To make the sauce follow the Marinara recipe to the detail, the quantities would match.
What kind of Flour should you use to make Gnocchi at home?
Ideally, you should work with Pasta Flour, also known as 00. This flour has added content of durum wheat, giving Pasta right stretchability and texture. You can also try buying Semolina and use that along with All Purpose Flour.
If you're using Semolina, substitute ¼ cup of Flour quantity along with Semolina quantity!
You can also make this with just All Purpose Flour, but just knead hard, and stretch your dough to get enhanced stretchability.
But nonetheless, here are links to both Semolina and Pasta Flour.
Some tips to know when making Gnocchi:
1. Boil Potatoes with peel on, this way the potatoes absorb less water.
2. Peel and mash them when they are hot, they are bound to get sticky when they cool down.
3. Let them cool a bit, before adding the flour, thus using the stickiness to bind properly.
4. Enjoy the process, if you are of age, get a glass of wine, sit and cut your gnocchi's slowly, pinch each with a fork gently and enjoy the process of making pasta from scratch.
Getting onto the Gnocchi now.
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Dinner, Lunch
Cuisine Italian
Yields 1 Dish


  • Big Vessel
  • Sauce pan
  • Pizza Cutter
  • Fork


  • 225 gm Potatoes
  • ½ cup Flour (130g)
  • ½ tsp Salt
  • 1 Small Egg add egg slowly, watch the binding process. don't over add
  • Marinara Sauce recipe can be found both above and below


  • Start by boiling the potatoes. Once boiled, peel and mash them and leave them aside to cool.
  • In a plain service, or a bowl or alternatively, using a stand mixer, mix flour and salt. Once mixed add the potatoes and mix well. Using a fork or your hands, mix in your egg as well. Stop when you see the dough starts coming together. It should be on the drier side but still soft. You can always add a bit of flour to do that as well.
  • On a lightly floured surface, cut the dough into 4 or 5 parts and make ropes out of them. Using a pizza cutter, or a dough cutter, cut 2 cm small pieces out of the rope resembling the shape of gnocchi. I would recommend to keep the gnocchi's small.
  • Press the horizontal side of your fork on its surface, like sliding it. This would leave 3 line imprint on the gnocchi giving it its final shape. Sprinkle some flour, and toss them so they stay dry up. Let them sit for 30 minutes.
  • Until then, you can start working on the sauce. Here's the link to it https://boyeatsworld.in/recipes/marinara-sauce/
  • Once your sauce is covered, start by heating water (along with a pinch of salt and tsp of olive oil) in a large vessel to boil the pasta. Once boiled, add in your Gnocchi in batches, as not to overcrowd.
  • Please note that it takes gnocchi only 2-3 minutes to cook. It's also fairly easy to realize when they are done, as you will see them floating. Once afloat add them to the marinara sauce straight on and mix.
  • Add in all the cooked gnocchi from the batches to the pasta, and mix well. Do a last Taste Check before serving.

Closing Note

Can there be any more carbs?? Let me in the comments below. 
Tag me on Instagram @boy.eatsworld if you decide to share your gnocchi experience. 
Keyword dough, flour, freshdough, freshpasta, gnocchi, marinara, Pasta

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