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Soft potato dumplings bathed in bright, fresh tomato sauce — a vegetarian mediterranean staple. Family-friendly and comforting, these gnocchi are a clean eats Italian classic.
Boil unpeeled russet potatoes in salted water until fork-tender, about 25 minutes; immediately drain and let cool just enough to handle.
Peel potatoes and pass them through a potato ricer while still warm. Spread out and let excess steam dissipate for 5 minutes.
Gently fold egg and grated Parmesan into the potatoes, then gradually add flour, mixing just until a soft dough forms; avoid overmixing.
On a floured surface, roll small portions of dough into ¾-inch ropes and cut into 1-inch pieces; use a gnocchi board or fork to add ridges.
Bring a large pot of salted water to a gentle boil. Working in batches, boil gnocchi until they float (about 2 minutes); immediately transfer to a tray.
For sauce, heat olive oil in a saucepan over medium heat. Add minced garlic and cook until aromatic, 30 seconds; add chopped plum tomatoes, salt, and pepper.
Simmer sauce for 15–20 minutes, stirring occasionally, until slightly thickened. Stir in fresh basil at the end.
Add cooked gnocchi to the simmering tomato sauce, tossing gently to coat evenly. Simmer together for 2 minutes.
Serve hot, topped with extra Parmesan and fresh basil if desired.
