Homemade Gnocchi with Pesto or Tomato Sauce: A Comforting Vegetarian Classic
Nothing beats the feeling of making pillowy gnocchi from scratch and pairing them with a delicious homemade sauce. Whenever I prepare this gnocchi recipe. Soft potato dumplings served with either fresh basil pesto or a smooth tomato sauce. It always brings a sense of comfort to my table. Even if you’ve never tried making gnocchi before, you’ll see that with some simple ingredients and a bit of care, you can get great results. Despite its reputation, homemade gnocchi does not require advanced skills or special tools. Just a gentle touch while mixing and shaping the dough, and you'll have fantastic results.
This recipe became a favorite in my kitchen because it is so customizable. I can serve the gnocchi with either bright, herby pesto or a tangy, savory tomato sauce, depending on the mood or the season. The process is straightforward enough for a weeknight dinner, yet impressive enough to serve guests. Vegetarian, satisfying, and endlessly adaptable, homemade gnocchi fits many dietary preferences and is a comforting dish I love returning to throughout the year. On cozy fall days or when fresh basil floods my windowsill in summer, this dish feels right at home on my table. The versatility means I never get bored—sometimes I toss in roasted vegetables, a drizzle of brown butter, or even a little lemon zest for something extra.
Why Homemade Gnocchi is Worth Trying
- No fancy tools needed. All you need are a fork, a knife, and your hands.
- Very versatile. You can switch between pesto and tomato sauce to use what you have on hand or based on what you’re craving. Try experimenting with seasonal herbs, veggies, or even add-ins like sun-dried tomatoes or roasted garlic.
- Comfort food at its best. Gnocchi are soft, hearty, and soak up sauces beautifully, making every bite satisfying and flavorful.
- Perfect for beginners. Each step is simple, and there’s plenty of room to adjust the recipe as you get comfortable with it.
- Vegetarian and familyfriendly. Everyone at the table can enjoy this meal, and it’s easy to double if you’re cooking for more people. Kids often love helping roll the dough or pressing ridges, making it a fun group activity.
Ingredients
Here’s what I use for homemade gnocchi and both sauce options. Everything here is vegetarian and measured in metric units. You can easily find these at most supermarkets or local farmers’ markets, especially in the spring and summer months when potatoes and basil are at their best.
- 600 g floury potatoes (such as Russet or Maris Piper)
- 120–150 g plain flour, plus extra for dusting
- 1 medium egg
- 3/4 teaspoon salt
For Basil Pesto (makes enough for one batch of gnocchi):
- 40 g fresh basil leaves
- 40 g grated vegetarian Parmesanstyle cheese
- 40 g pine nuts (or walnuts as an option)
- 1 garlic clove
- 100 ml extravirgin olive oil
- 1/4 teaspoon salt
- Black pepper to taste
For Tomato Sauce:
- 400 g tin chopped tomatoes
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- Black pepper to taste
- Handful of fresh basil leaves (optional)
StepbyStep Guide to Homemade Gnocchi
Boiling and Prepping the Potatoes
I start by boiling whole, unpeeled potatoes in salted water until just tender, usually 25 to 30 minutes. After draining, I let them sit for a few minutes to cool slightly. Then I peel them while still warm and mash them using a potato ricer or simply with a fork. Getting the potatoes as dry as possible helps the dough stay soft and light. If the potatoes come out wet, I often return the peeled mash to the pan over low heat for a minute to dry it out further.
Making the Gnocchi Dough
I spread the warm mashed potatoes out on a clean work surface, sprinkle over the salt and 120 g of flour, then add the beaten egg. Using my hands, I gently bring everything together to form a dough. If the mix is very sticky, I add a little more flour. It’s important not to add too much flour, or the gnocchi can turn dense and heavy. The dough should feel slightly tacky but hold its shape.
Shaping and Cutting
Once formed, I divide the dough into four pieces. I roll each into a long log about 2 cm thick, then cut into little pillow shapes, roughly 2 cm each. If I want the traditional ridges, I gently press each piece against the back of a fork or a gnocchi board. Dusting with flour keeps them from sticking and makes shaping easier. Even if your pieces are irregular, they’ll still cook up beautifully, so don’t stress perfection.
Cooking the Gnocchi
I bring a large pot of salted water to a gentle boil. I cook the gnocchi in batches, dropping them in and waiting until they float to the surface, usually in less than 3 minutes. Once they float, I scoop them out with a slotted spoon and keep them warm while I prepare the sauce. Sometimes, for an extra layer of flavor, I panfry the boiled gnocchi in a little olive oil to get golden, crispy edges that work especially well with pesto.
Homemade Sauces: Pesto & Tomato
Basil Pesto
For pesto, I blend basil, garlic, pine nuts, cheese, and oil together in a food processor or with a stick blender until smooth yet still a bit textured. Sometimes I use walnuts for a twist on the classic flavor. I adjust the seasoning with salt and pepper, then toss the fresh gnocchi with enough pesto to coat them well. Any extra pesto keeps in the fridge for a few days—great on sandwiches or stirred into soup, too.
Simple Tomato Sauce
For a tomato sauce, I gently fry onion in olive oil until soft, add the garlic, then pour in the chopped tomatoes, oregano, salt, and pepper. I simmer it all gently for about 20 minutes, stirring occasionally, until the sauce thickens and mellows. A few fresh basil leaves stirred in at the end add a lovely aroma. I spoon the sauce over the warm gnocchi just before serving, finishing with some grated cheese if I’m in the mood. This tomato sauce is also delicious over pasta or grain bowls, so make extra if you’d like leftovers for tomorrow.
My Favorite Tips & Variations
- Let the potatoes dry well before mashing to prevent soggy dough. If they seem wet, I often put the peeled, hot potatoes back in the pan for a couple of minutes on low heat.
- If I don’t eat all the gnocchi at once, I freeze the uncooked dumplings on a floured tray, then transfer them to a bag for later. Cooking from frozen just takes an extra minute or so.
- For more flavor, sometimes I add a pinch of nutmeg to the dough or swap in sweet potato for a twist. Adding ricotta cheese can make the gnocchi even lighter, just be sure to adjust the flour to account for extra moisture.
- Gnocchi can be panfried after boiling for a crispy texture, which works especially well with pesto.
- I sometimes toss in toasted pine nuts, chopped sun-dried tomatoes, or olives for extra texture and bursts of flavor in the sauce.
- Try tossing the gnocchi with roasted vegetables like cherry tomatoes, asparagus, or zucchini for a colorful, seasonal dish.
Frequently Asked Questions
Q: Can I make vegan gnocchi?
A: Yes, you can use 1 to 2 tablespoons of olive oil instead of the egg in the dough. For the sauces, try a vegan cheese alternative or simply leave out the cheese in the pesto. Both options taste great and keep the dish entirely plantbased.
Q: What potatoes work best for gnocchi?
A: Floury potatoes such as Russet, Maris Piper, or Yukon Gold create the right texture. Waxy potatoes can lead to gummy dough, which is trickier to handle and less tender when cooked.
Q: How do I know if I’ve used the right amount of flour?
A: The dough should feel soft but not sticky. Weather and potato types can change how much flour you need. I add flour little by little, just until I can roll the dough without it falling apart. It’s better to err on the side of less flour and add a bit more as needed for a soft bite.
Q: Can I prepare gnocchi ahead of time?
A: Definitely. Once shaped, the uncooked gnocchi will keep in the fridge for up to a day, lightly floured and covered. Or, freeze them for up to a month for a quick meal when you’re short on time. They can be cooked straight from frozen, just allow a little extra time for them to float to the surface.
Share Your Gnocchi Creations!
If you give this recipe a try, I’d love to hear how it goes and which sauce you prefer. Homemade gnocchi is a lovely way to slow down and enjoy cooking. Whether you choose basil pesto, classic tomato, or get creative with your own twists, enjoy every bite of your homemade meal. Remember, homemade gnocchi is all about experimentation and sharing a comforting dish with friends and family. So gather your favorite ingredients, roll up your sleeves, and get cooking—your kitchen will be filled with delicious aromas and a sense of accomplishment that only cooking from scratch can bring. Happy eating!
