Potato Gnocchi with Tomato Sauce and Burrata
Mains · Serves 4 · Prep 45 min · Cook 1 hr 25 min · Total 2 hr 10 min
Pillowy gnocchi depend on dry, fluffy potatoes and a light hand, so the potatoes are baked, not boiled, and the dough is barely kneaded. A quick garlicky tomato sauce and a torn ball of cold burrata turn it into a special dinner.
Ingredients
The Gnocchi
- 2 lb russet potatoes (about 4 medium)
- 1 1/4 cup all-purpose flour, plus more for dusting
- 1 tsp kosher salt
- 1 large egg, beaten
The Sauce
- 1/4 cup extra-virgin olive oil, plus more for serving
- 3 clove garlic, lightly smashed
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 1/2 tsp kosher salt
- 1 pinch red pepper flakes
- 10 fresh basil leaves, divided
- 8 oz burrata, chilled
- black pepper and grated Parmigiano-Reggiano, for serving
Steps
The Gnocchi
- Heat the oven to 400°F. Prick the potatoes with a fork and bake them directly on the rack until a knife slides in with no resistance, 55 to 65 minutes. Baking keeps them dry, which keeps the gnocchi light.
- While they're still hot, halve the potatoes and scoop out the flesh. Pass it through a ricer or food mill onto a floured counter and spread it out so the steam escapes. Let it cool until just warm, about 10 minutes.
- Sprinkle the salt and 1 cup of the flour over the potatoes and drizzle on the egg. Use a bench scraper and your hands to fold it gently into a soft dough, adding the rest of the flour only as needed to keep it from sticking. Knead for no more than 30 seconds; overworking makes gummy gnocchi.
- Cut the dough into 4 pieces and roll each into a 3/4-inch-thick rope. Cut into 3/4-inch pieces. If you like, roll each piece down the tines of a fork for ridges. Spread them on a floured baking sheet.
The Sauce
- Warm the oil and garlic in a wide skillet over medium heat until the garlic is golden, about 3 minutes, then remove the garlic. Add the tomatoes, salt and pepper flakes and simmer until thickened, 15 to 20 minutes. Tear in half the basil.
- Cook the gnocchi in batches in a large pot of well-salted boiling water. When they float, give them 30 seconds more (about 2 minutes total). Lift them out with a slotted spoon straight into the sauce and toss gently over low heat for 1 minute, loosening with a splash of cooking water.
- Divide among warm bowls. Tear the burrata over the top and finish with a drizzle of olive oil, the remaining basil, black pepper and Parmigiano.