Gluten-Free Gnocchi with Tomato Sauce

Indulge in the comforting flavors of homemade **Gluten-Free Gnocchi with Tomato Sauce**, a delightful meal that's perfect for those with dietary restrictions or anyone craving classic Italian cuisine. This recipe combines pillowy, gluten-free potato gnocchi with a rich and aromatic tomato-basil sauce, all made from scratch in your own kitchen. The gnocchi is crafted with gluten-free flour, ensuring a tender and satisfying bite, while the sauce is simmered with garlic, olive oil, and fresh basil for a robust flavor profile. Topped with a generous sprinkle of Parmesan and extra basil leaves, this dish is perfect for family dinners or special occasions. Quick to prepare in just over an hour and packed with wholesome ingredients, this recipe delivers traditional Italian comfort food without the gluten—an ideal choice for a crowd-pleasing, naturally gluten-free meal!

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 2 medium (about 1 pound) Potatoes
• 1 large Egg
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 2 Garlic cloves
• 1 28-ounce can Canned crushed tomatoes
• 1 cup Fresh basil leaves
• 0.5 teaspoon Freshly ground black pepper
• 0.5 cup Parmesan cheese, grated

Directions

Step 1

Place the potatoes in a large pot, cover with water, and bring to a boil over medium-high heat. Cook until fork-tender, about 20-25 minutes.

Step 2

While the potatoes cook, prepare the tomato sauce. In a saucepan over medium heat, add 1 tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute.

Step 3

Add the canned crushed tomatoes to the pan, along with salt, pepper, and half of the basil leaves. Let the sauce simmer on low heat for about 20 minutes.

Step 4

Once the potatoes are cooked, drain them and let them cool slightly. Peel the skins and mash the potatoes until smooth.

Step 5

Mix the mashed potatoes with 1 cup of gluten-free flour and salt in a large bowl. Add the egg and mix until a dough forms. If the dough is too sticky, gradually add more flour until it is smooth and holds together.

Step 6

Transfer the dough to a floured surface. Divide the dough into four parts and roll each into a 3/4-inch-thick rope. Cut the dough ropes into 1-inch pieces.

Step 7

Lightly press each piece with a fork to create ridges, which will help the sauce cling to the gnocchi.

Step 8

Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and place on a plate to cool slightly.

Step 9

Once all the gnocchi are cooked, add them to the tomato sauce and toss gently to coat. If the sauce is too thick, you may add a little pasta water to reach the desired consistency.

Step 10

Serve the gnocchi with tomato sauce hot, garnished with remaining fresh basil leaves and grated Parmesan cheese.

Nutrition Facts

Serving size	(2034.3g)

Amount per serving	% Daily Value*
Calories	2230.4

Total Fat 52.9g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat 4.6g
Cholesterol 259.5mg	0%
Sodium 4237.6mg	0%
Total Carbohydrate 400.5g	0%
Dietary Fiber 38.7g	0%
Total Sugars 44.4g
Protein 60.7g	0%

Vitamin D 53.8IU	0%
Calcium 860.0mg	0%
Iron 19.5mg	0%
Potassium 7672.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.5%

Protein: 10.5%

Carbs: 69.0%