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Gnocchi with Pomodoro Sauce

Updated: Mar 25, 2021


Gnocchi, a light fluffy Italian dumpling served in a simple pomodoro sauce. The gnocchi is formed from a base of perfectly smooth mashed potato, using the Skyway Goods stainless steel potato masher to create a melt in the mouth sensation with every bite.

Boiled in salted water the potatoes are cooked until tender, then mashed to a puree and combined into a soft dough with flour, egg and parmesan cheese. The dough is then rolled into individual portions and lightly simmered until the pillowy dumplings float to the surface. Gnocchi is incredibly versatile as it can be served amongst a variety of sauces, with popular choices including sage and butter, basil pesto, mushroom cream, gorgonzola or tomato and basil. This recipe can be made using fresh mashed potatoes or transform leftover mash into a dreamy midweek meal (start at Gnocchi Step 5 if using leftover mashed potato). Follow our simple recipe below for the ultimate gnocchi with tomato and basil.




Preparation 20 minutes

Cooking 30 minutes

Total 50 minutes



Pomodoro Sauce

  • ¼ cup olive oil

  • 2 cloves garlic, thinly sliced

  • 4 cups cherry tomato

  • ½ cup basil


● 1lb russet potato (or 2 cups mashed potato)

● 1 whole egg, lightly beaten

● 1 egg yolk

● ½ cup all-purpose flour, plus extra for rolling

● ¼ parmesan cheese, finely grated

● salt, to taste


Pomodoro Sauce

  1. Place a saute pan on medium heat and add the olive oil.

  2. Then add the thinly sliced garlic, saute for 2 minutes until golden brown and fragrant.

  3. Pour the tomatoes into the saute pan and lightly roast, season with salt.

  4. Lightly crush the tomatoes with a spoon and reduce the heat to low, allow the pomodoro sauce to cook gently while the gnocchi is prepared.


  1. Place a large saucepan on high heat and fill with hot water. Bring the water to a boil, season generously with salt

and add the whole potatoes to the saucepan.

  1. Cook the potatoes for 20 minutes until tender.

  2. Strain the potatoes through a colander and allow to steam dry for 2 minutes, then remove the skins.

  3. Pour the cooked potatoes back into the dry saucepan and mash using a Skyway Goods Potato Masher until smooth (the heat from the saucepan will remove any extra moisture from the potatoes as they are mashed).

  4. Transfer the smooth mashed potato to a work surface and add the whole egg, egg yolk, all-purpose flour and parmesan cheese into the potato.

  5. Bring the ingredients together with your hands to form a soft uniform dough, add extra flour if the dough is too wet.

  6. Lightly flour the work surface and divide the dough into 6. Using both hands, roll a portion of the gnocchi dough into a long rope shape approximately 1-inch thick, repeat for all 6 portions of dough.

  7. Then using a knife or dough scraper slice each rope of dough in 1-inch pieces creating small pillowy gnocchi.

  8. Cover the gnocchi with a dry kitchen cloth and place a large saucepan of water on high heat.

  9. Once the water is boiling add the gnocchi and cook for 2 minutes until the dumplings float to the surface (cook in batches depending on the size of the saucepan).

  10. Transfer the cooked gnocchi using a slott

ed spoon into the saute pan of pomodoro sauce.

  1. Warm the gnocchi through the pomodoro sauce for 2 minutes then serve immediately, garnished with fresh basil.


Skyway Goods Potato Masher can be found on

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