Every time I make traditional gnocchi, I’m transported to a quiet Tuscan kitchen, where the air is thick with the scent of freshly grated parmesan and roasted garlic. But this version adds a surprising twist—a handful of sun-dried tomatoes and a drizzle of rosemary-infused olive oil—that transforms simple comfort food into a vibrant, seasonal dish.
I love exploring forgotten recipes and giving them a fresh twist, especially when they evoke a sense of place and history. This gnocchi isn’t just about the pillowy bites; it’s about reconnecting with Italy’s rustic roots while playing with bold flavors you might not expect from a humble dough.
Perfect for a cozy weekend or a midweek escape in your own kitchen, this dish empowers you to craft something truly memorable. It’s a reminder that good food often begins with a little chaos and plenty of love in the details.
WHY I LOVE THIS RECIPE?
- It combines nostalgia with vibrant seasonal ingredients for a fresh take on a classic.
- The unexpected sun-dried tomatoes add a sweet-tangy punch I crave.
- Making gnocchi from scratch feels surprisingly rewarding and meditative.
- The blend of herbs and rich cheese reminds me of grandma’s rustic kitchen.
- Cooking this dish sparks my pride in rediscovering old-world flavors.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to drain the ricotta? Soggy gnocchi texture—simply drain well before mixing.
- DUMPED too much flour? Elastic dough—add a splash of water to loosen.
- OVER‑TORCHED the garlic? Bitter taste—chop finer and cook over gentle heat next time.
- MISSED the salt in water? Gnocchi lost flavor—season the boiling water generously.
QUICK FIXES THAT SAVE YOUR DAY
- When dough is too sticky, pat in more flour for better shaping—crackling garlic aroma fills the air.
- Splash a bit of lemon juice if the gnocchi tastes flat—brighten in seconds.
- Patch a broken batch with a quick egg wash and a sprinkle of cheese—perfect for serving.
- When water boils over, turn down heat and add a splash of cold water—stop the mess.
- Next time, swap half the flour for fine polenta for added crunch and aroma.
This Tuscan gnocchi embodies the joy of simple ingredients elevated by care and curiosity. It’s a dish that encourages experimentation, reminding us that great food often comes from happy mistakes and bold flavors.
As the seasons shift, it’s the perfect way to celebrate the rustic, sun-drenched flavors of Italy—all from your own kitchen. Every bite carries a whisper of those quiet, sunlit afternoons where food feels like a slow, joyful rediscovery.
Sun-Dried Tomato and Rosemary Gnocchi
Equipment
- Fork or Gnocchi Board
- Frying Pan
Ingredients
- 2 pounds Russet potatoes medium-sized
- 1 cup ricotta cheese full-fat
- 1/2 cup sun-dried tomatoes chopped
- 1 cup all-purpose flour plus extra for dusting
- 1 large egg
- 2 tablespoons fresh rosemary finely chopped
- to taste salt and pepper
- 2 tablespoons olive oil for infusion
- 1 small sprig rosemary for olive oil infusion
Instructions
- Pierce the potatoes and boil them in salted water until fork-tender, about 30 minutes, then drain and let cool slightly. Once cool enough to handle, peel and mash the potatoes until smooth and free of lumps.
- Combine the mashed potatoes with ricotta cheese, chopped sun-dried tomatoes, and chopped rosemary in a large mixing bowl. Mix gently until well incorporated, creating a fragrant, sticky mixture.
- Add the egg to the mixture and stir again. Gradually fold in the flour, just until the dough comes together and is soft but pliable. Season with salt and pepper to taste.
- Lightly dust your work surface with flour. Divide the dough into four equal portions. Roll each portion into a long rope about ¾-inch thick. Using a floured fork or gnocchi board, cut each rope into 1-inch pieces and gently roll them with a fork to create ridges.
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water, working in batches if needed. Cook until they float to the surface, about 2-3 minutes; then, use a slotted spoon to transfer them to a serving dish.
- Meanwhile, pour olive oil into a frying pan over low heat. Add a small sprig of rosemary and warm the oil gently to infuse its aroma. Remove the rosemary before proceeding.
- Gently toss the cooked gnocchi in the rosemary-infused olive oil until they are lightly coated and fragrant. Serve immediately, garnished with additional herbs or grated cheese if desired.
Notes
Nutrition
In making this dish, I rediscovered the joy of transforming humble ingredients into something memorable. It’s a reminder that comfort food can also be a canvas for creativity and seasonal flair. This gnocchi is not just about taste but about reclaiming those rustic moments that feel like a warm embrace.
Even as busy days roll on, this recipe offers a slow, satisfying escape—where textures, aromas, and flavors harmonize into a simple celebration of home cooking. It’s a warm, soulful way to savor the present and cherish those small, flavorful adventures.
