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Gnocchi in Tomato Broth

Delicious gnocchi complemented in a light tomato broth.


Tomato Broth

  • 2 Tbsp. olive oil
  • 2 medium carrots chopped
  • 2 medium stalks of celery chopped
  • 1 large yellow onion chopped
  • 4 garlic cloves peeled and smashed
  • 1 jar of Italian tomato puree 341 mL
  • 1/2 cup white wine
  • handful of fresh basil plus more for garnish
  • 2 cups of chicken stock
  • salt and pepper


  • 4 Russet potatoes
  • 1 large egg beaten
  • 1 tsp salt
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour


  1. Bake potatoes at 400 degrees for about an hour; until a knife can easily pierce through. Let potatoes cool. Meanwhile prepare the broth.
  2. Heat oil in a pot over medium heat and add carrot, celery, onion and garlic and cook until soft and onions and garlic start to brown. Pour in the wine and stir around, scrapping up any brown bits from the bottom of the pan. Cook until wine reduces to half; about 10 minutes. Stir in the tomato puree, basil and chicken stock and simmer for about 45 minutes. Season with salt and pepper.
  3. To make the gnocchi, peel the cooled potatoes and grate them into a bowl. (If you have a potato ricer, you can run them through that.)
  4. Once the potatoes are grated, add in the beaten egg and salt, and then add in the flours, 1/2 a cup at a time. Keep mixing and adding in the flour until the mixture forms a dough that isn’t too sticky. Knead the dough on a floured surface for a few minutes. Divide the dough into quarters and roll each piece into a long rope, about 3/4 inch thick. Cut the rope into 3/4 in lengths, making the gnocchi. There are some neat tools you can use here to make the gnocchi ridges if you want. (e.g. Gnocchi Board or Gnocchi Stripper )
  5. Once you have cut all your gnocchi you can put them on a tray lined with parchment paper. You can freeze them this way if you want, and then when they are frozen transfer them from the tray into a freezer bag.
  6. 6. To cook the gnocchi get a pot of well-salted water boiling and drop the gnocchi into the pot. Cook the gnocchi until they float, about 2 minutes. (If you are cooking from frozen, let them cook 3-4 minutes)
  7. Drain the cooked gnocchi. Add 10-12 cooked gnocchi to a bowl and add hot tomato broth to the bowl. Garnish with a fresh piece of basil and some grated parmesan cheese. A slice of garlic toast goes nicely as well, and can soak up the broth at the end!

Recipe Notes

Adapted from Smitten Kitchen