Gnocchi with pomodoro sauce is a simple yet incredibly satisfying combination. In this recipe, which chef Eric Lees used to make at Spiaggia in Chicago, easy-to-make gnocchi made from russet potatoes, Parmigiano-Reggiano, and egg yolks are paired with a buttery tomato sauce laced with fresh basil. Lee uses a potato ricer to make the gnocchi, but if you don't have one, grate the cooled potatoes on the small holes of a box grater for a similar texture. "I absolutely love this dish and could eat it every day," says Rachael Lowe, former beverage director of Spiaggia and a 2016 Food & Wine Sommelier of the Year. To make a dinner of gnocchi with pomodoro sauce really special, suggests Lowe, serve it with a good wine: "I love to drink the Piombaia Brunello di Montalcino 2015 with it; on the palate, the integrated-yet-present acidity balances out the racy tomato sauce, while the slightly grippy tannins cut through the richness of the gnocchi."
Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
Recipe Summary test
1 hr 30 mins
3 hrs 35 mins
Gnocchi can be prepared through step 1 and placed in freezer until frozen. Transfer to ziplock plastic freezer bags, and freeze up to 6 weeks. Continue with blanching and cooking in tomato sauce as directed.
Vibrant, complex Tuscan Red: Casanova di Neri Brunello di Montalcino