You’ll never make Gnocchi different again!
3 pounds russet potatoes
2 cups all-purpose flour
1 extra-large egg
1 pinch salt
Parmigiano-Reggiano (grated, to garnish)
3 tablespoons olive oil
2 garlic cloves (minced)
1 can San Marzano tomatoes (crushed, 28-ounces)
1 cup whole fresh basil leaves
1 pound fresh mozzarella (cubed)
Kosher salt and freshly ground black pepper (to taste)
For the Gnocchi: Into a large pot, add whole potatoes and cover with cold water. Bring to a boil and cook until the potatoes are soft, about 45 minutes. Drain and peel the potatoes. While they are still warm, pass through a potato ricer onto a clean cutting board.
Bring 6 quarts of water to boil in a large pot. Season with salt.
Make a well in the center of the potatoes and sprinkle all over with flour, using all of the flour. Place the egg and salt in the center of the well. Using a fork, stir in the flour and potatoes. Once the egg is mixed in, bring dough together, kneading gently until a ball is formed. Continue to knead gently until the dough comes together. Be careful to not over-knead.
Roll a baseball-sized ball of dough into 3/4-inch diameter dowels. Cut the dowels into 1-inch long pieces. Flick the 1-inch long pieces off of the prongs of a fork to make circular indentations. Continue to roll and shape the gnocchi until the dough is finished. Drop the formed gnocchi into boiling water and cook until they float, about 1 minute.
For the Tomato Sauce: In a large high-sided skillet over medium heat, add the olive oil and garlic, saute until fragrant, about 1 minute. Add the crushed tomatoes. Season with salt and pepper. Simmer for 5 minutes. Add some of the cooked gnocchi. Toss to combine, add the mozzarella and basil. Remove from heat, garnish with parmesan cheese, and serve!
Tip: Make the tomato sauce in advance and store in an airtight container for up to 1 week or freeze for up to 2 months. Make the potato mixture up to a day in advance and keep wrapped tightly in plastic wrap.