Gnocchi with Spicy Marinara Sauce


Who knew it was this easy—and fun—to make your own gnocchi?

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Recipe Type: Entree
Author: Michael Brooks
Serves: Serves 4
Who knew it was this easy—and fun—to make your own gnocchi?



  • 3 large russet potatoes
  • 1 tablespoon kosher salt
  • Ground black pepper, to taste
  • 1 egg yolk, beaten
  • 1 cup unbleached flour


  • 3 tablespoons olive oil
  • 2 medium shallots, minced
  • 4 garlic cloves, minced
  • 2 roasted jalapeno peppers, minced*
  • 1 (28-ounce) can whole, peeled tomatoes
  • 1 (2-ounce) tin of anchovies (optional)
  • 6 basil leaves, thinly sliced
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Parmesan cheese, grated, for garnish



  1. Bake potatoes at 350° for 45 minutes, or until fork-tender. Let potatoes cool slightly, peel them, and then mash them in a medium-size bowl.
  2. Gather 2 cups of mashed potatoes, and form a well in the center. Stir salt and black pepper into beaten yolk, and pour into well.
  3. With both hands, work mashed potato and egg together; then gradually add flour until it turns into a dough. Do not overknead.
  4. Dust a large cutting board or clean counter with flour. Cut the dough into six equal parts, and roll into ½- to ¾-inch thick ropes. Slice ropes at ½- to ¾-inch intervals.
  5. Flour a fork and press gnocchi along tines with thumb; roll down to make ridges.
  6. Add gnocchi to boiling, salted water; cook until they float to the top, 1–3 minutes.


  1. Heat oil over medium-high heat in medium saucepan. Add shallots, and sauté until translucent; add garlic, and sauté 2 minutes.
  2. Add minced jalapeno, tomatoes and optional anchovies, and crush with a masher while in pan.
  3. Bring to a boil; then lower to simmer. Let simmer 15–20 minutes, stirring every few minutes.
  4. Remove from heat. Stir in basil and gnocchi. Season with salt and pepper to taste.
  5. Top with parmesan if desired.
  6. *To roast jalapenos: If you have a gas stove, hold jalapeno with tongs over an open burner flame until its skin is blackened. Or roast in oven for 45 minutes at 350°. Once roasted, let peppers sit for 15 minute; then peel skin, de-seed and mince.


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