Gnocchi in Tomato Basil Sauce

25 - 30 minutes


Cook Within:24 hours

30 Min

Effort :


Spice :


Pillowy-soft potato gnocchi drenched in an authentic Italian tomato sauce infused with loads of fresh basil, topped with fresh shreds of bocconcini cheese.


Per serving (incl. Tax)


Nutrition Values

(Per Serving)
Calories 579.9
Total Fat 24.6g
Cholesterol 57.4mg
Sodium 296.3mg
Total Carbohydrates 69.3g
Protein 22.2g

Nutrition Values

(Per Serving)
  • Calories 579.9

  • Total Fat 24.6g

    • Saturated Fat 10.7g

  • Cholesterol 57.4mg

  • Sodium 296.3mg

  • Total Carbohydrates 69.3g

    • Dietary Fiber 7.2g

    • Sugar 5.9g

  • Protein 22.2g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

  • Potatoes
  • Maida
  • Canned Tomatoes
    Canned Tomatoes
  • Basil Leaves
    Basil Leaves
  • Garlic
  • Bocconcini Cheese
    Bocconcini Cheese
  • Extra Virgin Olive Oil
    Extra Virgin Olive Oil

You Will Need

Not Included in Bag

for 1 serving only

  • Sugar (1.5 gm)
  • Salt (to taste)
  • Pepper Powder (to taste)


  • Non-Stick Pan
    Non-Stick Pan
  • Mixing Bowls
    Mixing Bowls
  • Saucepan

Watch Video


  • 1

    Prepare the ingredients

    • Peel and dice the potatoes into 1″ cubes.
    • Transfer the tomatoes to a mixing bowl, and crush them into a pulp using your hands.
  • 2

    Prepare the gnocchi dough

    • Set a saucepan filled with 500 ml water on medium heat.
    • Once the water has reached a rolling boil, season it with 1 tsp salt. Add the potatoes to it, and let them cook for 8-10 mins, or until fork-tender.
    • Drain the cooked potatoes and let them cool completely.
    • Add the potatoes to a mixing bowl, and mash them. Start adding the flour and a little bit of salt in portions while mixing it into the mashed potatoes.
    • Stop adding flour once your dough is not sticky anymore, and is pliable.
  • 3

    Cooking the sauce

    • You can start the sauce while the potatoes are boiling.
    • Set a large pan on low heat, add the extra virgin olive oil to it, followed by the whole garlic cloves. Let it infuse for 2 mins.
    • Now, add the crushed tomatoes and the basil leaves (leave a couple of leaves for garnishing later). Let the sauce simmer for 20-25 mins on low heat.
    • Once the sauce has thickened and smells delicious, mix in the sugar, season with salt and black pepper according to your taste.
  • 4

    Shaping the gnocchi

    • Divide your gnocchi dough into 3 portions.
    • Roll each portion into a 2″ thick log. Cut each log into 1″ sized gnocchi.
    • Dust the gnocchi in a little bit of dry flour.
  • 5

    Cooking the gnocchi

    • Bring 700ml of water to a rolling boil and season with 1 tsp salt.
    • Add the gnocchi to the boiling water and let them cook for 2-3 mins or until they start floating to the top.
  • 6


    • Add a bit of the pasta cooking water to the simmering tomato sauce.
    • Then, drain the gnocchi from the cooking water and add them to the sauce.
    • Allow the gnocchi to simmer in the sauce for 3-4 minutes, and then serve.
    • To garnish, rip some basil leaves and dress it over the bowl of gnocchi. Tear apart the bocconcini balls and garnish the bowl of gnocchi with it.


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