Tuscan Gnocchi with Sun-Dried Tomatoes and Basil
This dish features handmade potato gnocchi cooked until tender and golden, with chopped sun-dried tomatoes and fresh basil folded in for vibrant flavor. The final result has pillowy-soft gnocchi with crispy browned edges, topped with aromatic herbs and sun-dried tomato bits.
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.
