Homemade Potato Gnocchi
Spicy Tomato and Burrata

Master the art of homemade potato gnocchi tossed in a vibrant, spicy cherry tomato sauce. Finished with creamy, fresh burrata for the ultimate Italian comfort food.

Ingredients

• 1 kg russet potatoes, boiled and peeled
• 250 g all-purpose flour
• 1 large egg yolk
• 60 g olive oil
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 jalapeno, sliced
• 800 g cherry tomatoes
• 120 g tomato paste
• 1 ball fresh burrata cheese
• 1 handful fresh basil leaves
• to taste salt and freshly ground black pepper
• to taste Parmesan cheese, grated

Instructions

1. 1Mash the boiled potatoes

   

   Pass the hot boiled potatoes through a potato ricer directly onto a clean work surface to create a light, fluffy mound of potatoes without lumps.

   Tip: Using a potato ricer is essential for traditional gnocchi to achieve a smooth texture without overworking the dough.
2. 2Add egg yolk and seasoning

   

   Create a well in the center of the mashed potato mound and pour in the raw egg yolks, alongside a seasoning of ground pepper.

   Tip: Make sure the potatoes are slightly cooled before adding the egg to prevent it from scrambling.
3. 3Incorporate flour

   

   Pour flour over the mashed potato and egg mixture to start building the gnocchi dough consistency.

   Tip: Add the flour gradually so you dont use too much, which can make the gnocchi heavy.
4. 4Knead the dough

   

   Gently knead the ingredients together by hand until they form a cohesive, smooth dough ball.

   Tip: Knead lightly and avoid overworking the dough to keep the gnocchi tender and light.
5. 5Saute aromatics and jalapeno

   

   Slide chopped red onions, garlic, and sliced raw jalapenos from a cutting board into a pot containing heated oil.

   Tip: Stir-fry the vegetables until they soften and release their aromatic flavors into the oil.
6. 6Add tomatoes and tomato puree

   

   Pour tomato puree into the pot over the sauteed vegetables and cherry tomatoes to build the base of the spicy tomato sauce.

   Tip: Simmer the tomato mixture for 10 to 12 minutes to allow the flavors to blend deeply.
7. 7Roll out the gnocchi dough

   

   Take portions of the gnocchi dough and roll them out into long, even log shapes on a lightly floured countertop surface.

   Tip: Keep your surface lightly floured to prevent the dough logs from sticking while rolling.
8. 8Cut the dough into pieces

   

   Using a metal dough scraper with a wooden handle, cut the rolled dough logs into small, evenly sized pieces.

   Tip: Cut cleanly and quickly with the scraper to maintain the shape of each gnocchi piece.
9. 9Shape the gnocchi

   

   Press and roll each small piece of dough over a wooden gnocchi board to create ridges and a small hollow inside.

   Tip: A gentle thumb roll over the grooved board creates the classic texture that holds sauce well.
10. 10Add fresh basil to the sauce

    

    Stir the simmering tomato sauce with a wooden spoon and tear fresh basil leaves directly into the pot.

    Tip: Add fresh basil towards the end of simmering to preserve its bright aromatic flavor.
11. 11Combine gnocchi with sauce

    

    Transfer the cooked gnocchi directly from the strainer into the pot with the warm tomato sauce, then mix gently.

    Tip: Mix carefully so the soft gnocchi absorb the sauce without breaking apart.
12. 12Plate and garnish with burrata

    

    Spoon the coated gnocchi into a serving bowl and tear fresh burrata cheese to place generously on top.

    Tip: Tearing the burrata by hand creates a creamy texture that melts into the hot gnocchi.

Make Ahead & Storage

Burn It Off

Frequently Asked Questions