Ever since I discovered the charm of making gnocchi from scratch, I look for new ways to transform this humble potato delight. Today, I want to share my twist—Tuscan Gnocchi—with a splash of sun-dried tomatoes and fresh basil. The aroma of crispy browned edges paired with tender pillows of potato goodness makes this dish irresistibly fun to prepare and eat.
What makes this recipe stand out is its rustic, countryside vibe. Each bite whispers tales of Tuscan hills and lively markets, straight into your kitchen. It’s a hearty, vibrant meal that brings the warmth of Italy right to your table, perfect for cozy nights or lively family gatherings.
Tuscan Gnocchi with Sun-Dried Tomatoes and Basil
Equipment
- Large pot
- Mixing bowl
- Fork or potato ricer
- Wide skillet
- Slotted spoon
- Chef's knife
- Cutting Board
Ingredients
- 2 pounds russet potatoes preferably starchy
- 1 ½ cups all-purpose flour plus extra for dusting
- 1 large egg beaten
- ½ teaspoon salt
- ½ cup sun-dried tomatoes roughly chopped
- ¼ cup fresh basil leaves chopped
- 2 tablespoons olive oil
- 1 clove garlic minced
Instructions
- Boil the potatoes in a large pot of salted water until fork-tender and skin easily peels away, about 20 minutes. Drain and let them cool slightly.
- Peel the potatoes while still warm and mash them thoroughly using a fork or potato ricer until smooth and free of lumps.
- Spread the mashed potatoes out on a clean work surface and let them cool slightly, then create a well in the center.
- Add the beaten egg and salt into the well, then gently mix to combine.
- Gradually incorporate the flour into the potato mixture, kneading gently until a soft, slightly sticky dough forms.
- Divide the dough into 4 equal portions and roll each into a long rope about ¾ inch thick.
- Cut each rope into 1-inch pieces, then gently roll each piece over a fork or a gnocchi board to create ridges, if desired.
- Bring a large pot of salted water to a boil. Carefully add the gnocchi and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove them.
- Heat olive oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes and cook until fragrant, about 2 minutes.
- Add the cooked gnocchi to the skillet and fry until golden brown and crispy at the edges, about 4-6 minutes.
- Stir in the minced garlic and chopped basil, cooking just until fragrant, about 1 minute. Toss to coat evenly.
- Serve the gnocchi hot, garnished with additional basil if desired, and enjoy the rustic, flavorful bites with crispy edges and tender centers.
This dish captures the essence of Tuscany—simple, soulful, and bursting with flavor. Its rich, savory notes balance beautifully with the brightness of basil and the slight sweetness of sun-dried tomatoes.
Whether you’re reminiscing about Italy or just craving comforting carbs, this gnocchi recipe offers a taste of sun-drenched hills and rustic kitchens. It’s more than just a meal; it’s an experience worth sharing with loved ones and savoring long after the plates are clear.
