Potato Gnocchi with Tomato-Sage Sauce
Tender semolina-and-potato gnocchi served in a fresh tomato sauce scented with basil and sage, then finished with tulum cheese.
By Moow Editorial ·
- Boiling the potatoes in their skins limits water absorption and helps keep the dough manageable.
- Tulum is a salty, crumbly aged Turkish cheese traditionally matured in a skin or casing; feta mixed with Parmesan gives a similar salty finish.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: Serves 5
- Prep time: 1 hour
- Cook time: 45 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of Serves 5.
- Calories: 540 kcal
- Protein: 17 g
- Carbohydrates: 67 g
- Fat: 24 g
- Sodium: 1237 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Gnocchi Dough
Have these measured and ready before you begin.
- 5 medium potatoes, about 1 kg total (2.2 lb)
- 2 eggs
- 2 tablespoons finely grated Parmesan
- about 3/4 U.S. cup plus 1 tablespoon (200 ml by volume) semolina flour
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon grated nutmeg
Tomato Sauce
- 5 medium tomatoes
- 1 large yellow onion
- 1 small carrot
- 3 basil leaves
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 sprig sage
- 6 tablespoons olive oil
For Serving
- about 3/4 U.S. cup plus 1 tablespoon (200 ml by volume) grated tulum cheese; use a crumbly aged sheep's-milk cheese or a feta-Parmesan blend if unavailable
Directions
1. Boil the unpeeled potatoes until tender, peel them while manageable, mash them smoothly, and let excess steam escape.
2. Mix the potatoes with the eggs, Parmesan, semolina flour, salt, pepper, and nutmeg to form a soft dough.
3. Divide the dough, roll it into 3/4-inch ropes, cut into 1-inch pieces, mark with a fork, and place on a floured towel.
4. Coarsely purée the tomatoes, onion, carrot, basil, salt, and pepper.
5. Warm the olive oil with the sage sprig, remove the sage, add the tomato mixture, and simmer until thickened.
6. Boil the gnocchi in batches; remove them with a slotted spoon about 1 minute after they float.
7. Toss the gnocchi with the tomato sauce and serve topped with grated tulum cheese.
Sources
Contains egg, milk, and wheat. Work carefully with hot potatoes, keep the egg dough refrigerated if holding it, and cook the gnocchi until hot and set through the center.