Gnocchi is always a delicious comforting meal and these homemade gnocchi are made with tomato and fresh herbs flavors.
Aaaah, comfort food! I needed lot’s of it this week so I made some…ok, I made a lot! One of those recipes was these Tomato Herb Gnocchi.
Oh my gosh, they turned out SO good! I had to keep myself and my hands busy one particularly tough day this week, so I decided to make some gnocchi. (Always a good choice if you’re looking for comfort.)
I’ve been trying to play with some flavored gnocchi and this one had been on a list forever. At first, I wanted to make tomato basil ones but then I decided to add a variety of fresh herbs and it was definitely the right decision. Try it, you and your tummy will thank you!
More Similar Recipes to Try:
Spicy Meatball and Gnocchi Soup
Homemade Tomato Herb Gnocchi
- 2 1/2 lb Idaho potatoes about 4 cups mashed
- 2 3/4 cups flour
- 1 egg
- 6 oz tomato paste
- 1/4 cup minced fresh Italian parsley
- 2 Tbsp minced fresh basil
- 2 Tbsp minced fresh dill weed
- Fresh cracked black pepper
- You will need plenty of work surface so clear out a counter and make sure it's clean!
- Peel potatoes and cut out all the dark spots. Cook potatoes until completely done and easily mashed. Mash each potato with a fork (or a potato ricer if you have one) util it looks like small coarse crumbs. (Don't over-mash it.)
- When potatoes are cooled enough to be handled, place them in a mount on your work surface.
- Add flour, salt and pepper over the top.
- Make a well in the potato/flour mount, crack the egg in the middle and add tomato puree. Add all minced herbs on top.
- Use a pastry scraper, or a metal spatula (or even a large knife, carefully) to work flour, potatoes and egg together, until incorporated enough to knead.
- Knead the dough, adding a little more flour if the dough is too tacky, until smooth. Don't add too much flour, the dough should be moist but not sticky.
- Split the dough into several, workable pieces and roll each into about ½ inch - thick, long rope-like logs. Cut each into about 1-inch pieces. You an shape each gnocchi if desired.
- Gnocchi should be cooked right away or frozen.
To Cook The Gnocchi:
- I prefer to sauté gnocchi with some onions and garlic. When gnocchi is nicely golden grown on each side, add about 1/4 cup of broth (for about 25 gnocchi pieces) and cook until broth is gone. Simple and deeelicious! You can also boil them in a pot of salted water. (Drop desired amount of gnocchi in it and once they float to the top, cook for about 2 more minutes.)
- If you're not cooking the gnocchi right away, you should freeze them. Line large cutting boards with parchment paper. Spread out raw gnocchi on the paper (don't crowd them) and freeze for about an hour or two. (Set a timer!) Once completely frozen, place them into a freezer friendly, zip-top bag or divide them among several bags. Label, get as much air out as you can, seal, and freeze for up to 3 months. You can cook the gnocchi from frozen, no need to thaw them first.
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Tomato herb is nice dish i have tried it .thanks for this.
Cathy Brundage says
I just wanted to clarify something before I dive in… the ingredients list tomato paste but the instructions say tomato puree…which should I be using? I’m guessing paste based on the size but wanted to be sure.
Sorry for the late response, Cathy. Yes, I did mean to say tomato paste both times. I’ll make sure to correct that, thank you!
Marisa Franca @ All Our Way says
I could just give you a big hug!! Those look like just the thing for me today– it’s my birthday and I want those for our special meal tonight. YUM!! I’m pinning and printing! Thank you! Oh your photos are so yummy. Have a great Labor Day Weekend!
Awe, happy birthday, Marisa!! I wish I could make you dinner 🙂
Have a great weekend.