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Gnocchi in a Tomato Broth

a light and flavorful dish


tomato broth

  • 2 Tablespoons extra virgin olive oil
  • 1 medium carrot chopped
  • 1 medium stalk celery chopped
  • 1 small yellow onion chopped
  • 2 cloves garlic peeled and smashed
  • ½ cup white wine
  • 1 28 ounce whole or chopped tomatoes with the juice
  • small handful of fresh basil leaves plus more for garnish
  • 2 cups chicken or vegetable stock
  • Kosher salt and black pepper to taste


  • 2 pounds Russet potatoes roughly 3-4 potatoes
  • 1 large egg lightly beaten
  • 1 teaspoon table salt
  • 1¼-1½ cups all purpose flour plus more for dusting surface
  • freshly grated Parmigiano Reggiano for serving



  • Preheat oven to 400°F. Bake potatoes for 45 minutes to 1 hour. depends on the size of your potatoes, until a thin knife can easily pierce though them.

tomato broth

  • Heat oil in a heavy bottomed pot over medium-high heat. Once hot add the carrot, celery, onion and cook together for 5 minutes. If they start to brown lower the heat to medium. Add the garlic and cook for 1 minute. Pour the wine in to deglaze the pan; scrapping up any bits from the bottom of the pan. Cooking the wine until reduced by half. Stir in the tomatoes, mashing them a bit with a spoon if whole. add the basil and stock and simmer until the tomato broth thickens slightly, about 45 minutes. Strain out the vegetables in a fine-mesh colander, and season with salt and pepper to taste. Set aside.


  • Let the potatoes cool for 10 minutes after baking them. peel them and run the potatoes through a potato rice, or grate them on the large holes of a box grater. cool them to lukewarm, another 10 minutes. Add the egg and salt, mix to combine. Add ½ cup of the flour, and see if this is enough to form the dough, add another ½ cup of flour and mix again. Add ¼ cup flour and see if this is enough to form a dough that doesn't easily stick to your hands. If not add the last ¼ cup of flour, a tablespoon at a time, until the dough is a good consistency - soft and a little sticky, but able to holds it shape enough to be rolled into a rope. Knead the dough together briefly on the counter - just for a minute.
  • Divide the dough into quarters. Roll each piece into a long rope, about ¾ inch thick. Cut each rope into ¾-inch lengths. At this point you can use a floured fork or a gnocchi in a single layer on a parchment-lined tray. You can use this tray to freeze them individually and then transfer to a ziploc bag.

Cooking the gnocchi

  • Place the gnocchi, a quarter-batch at a time, into a pot of boiling well-salted water. Cook until they float - about 2 minutes - allow to drain and then place into a wide rimmed bowl
  • Reheat the tomato broth. Pour broth over the gnocchi. Garnish with small basil leaves or slivered basil. and or freshly grated Parmesan Cheese or even some fresh ricotta