Gnocchi in Tegamino

Gourmet Comfort: Gnocchi in Tegamino Recipe

Indulge in a taste of Italy with our exquisite Gnocchi in Tegamino recipe! This traditional Italian dish combines pillowy soft potato dumplings with a savory tomato sauce, all baked to perfection in a cast-iron skillet. With its rich flavors and comforting textures, Gnocchi in Tegamino is the epitome of rustic elegance, perfect for cozy family dinners or intimate gatherings with friends. Join us on a culinary journey as we explore the art of making this delectable Italian comfort food!


For the Gnocchi:

  • 2 pounds potatoes, preferably Russet or Yukon Gold
  • 1 1/2 cups all-purpose flour, plus extra for dusting
  • 1 egg, lightly beaten
  • Salt to taste

For the Tomato Sauce:

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh basil leaves, for garnish
  • Grated Parmesan cheese, for serving (optional)


  1. Prepare the Gnocchi Dough: Start by boiling the potatoes in a large pot of salted water until they are fork-tender, about 15-20 minutes. Drain the potatoes and let them cool slightly before peeling and mashing them in a large mixing bowl.
  2. Add the beaten egg and flour to the mashed potatoes, along with a pinch of salt. Gently knead the mixture until a soft dough forms. Be careful not to overwork the dough, as this can result in tough gnocchi.
  3. On a lightly floured surface, divide the dough into small portions and roll each portion into a long rope, about 1/2 inch thick. Use a sharp knife to cut the rope into bite-sized pieces, shaping each piece into a small oval-shaped gnocchi. Repeat this process with the remaining dough.
  4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer the cooked gnocchi to a colander and set them aside.
  5. Prepare the Tomato Sauce: In a cast-iron skillet or oven-safe pan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the crushed tomatoes and season with dried oregano, dried basil, salt, and pepper. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together.
  6. Assemble and Bake: Preheat your oven to 375°F (190°C). Once the tomato sauce has simmered and thickened slightly, add the cooked gnocchi to the skillet, stirring gently to coat them in the sauce. Sprinkle with fresh basil leaves for added flavor and visual appeal.
  7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the gnocchi are heated through and the sauce is bubbling. If desired, sprinkle grated Parmesan cheese over the top during the last few minutes of baking for a cheesy finish.
  8. Serve and Enjoy: Remove the skillet from the oven and let it cool slightly before serving. Garnish with additional fresh basil leaves and grated Parmesan cheese, if desired. Serve the Gnocchi in Tegamino hot, straight from the skillet, and enjoy the delicious flavors of Italy!

Cook Notes and Variations:

  • Homemade Gnocchi Tips: For light and fluffy gnocchi, be sure to use starchy potatoes like Russet or Yukon Gold, as they yield the best texture. Avoid overworking the dough and use a gentle hand when shaping the gnocchi to prevent them from becoming dense.
  • Flavorful Sauce Variations: Get creative with your tomato sauce by adding ingredients like diced onions, bell peppers, or mushrooms for extra flavor and texture. You can also incorporate Italian sausage or pancetta for a meaty twist, or stir in a splash of red wine for depth of flavor.
  • Herbaceous Garnishes: Experiment with different fresh herbs to garnish your Gnocchi in Tegamino. In addition to basil, try using parsley, chives, or thyme for a burst of freshness and color.
  • Creamy Cheese Topping: For a decadent finishing touch, melt a handful of mozzarella or fontina cheese over the top of the baked gnocchi during the last few minutes of baking. The gooey cheese adds a luscious richness to the dish that’s simply irresistible.

Keto and Low-Carb Versions:

  • Keto-Friendly Option: To make a keto-friendly version of Gnocchi in Tegamino, substitute the potatoes with cauliflower or turnips. Steam or roast the cauliflower until tender, then mash or puree it to create a low-carb alternative to traditional gnocchi dough. Follow the rest of the recipe as directed, using keto-friendly ingredients for the tomato sauce.
  • Low-Carb Twist: Alternatively, you can make a low-carb version of this dish by using store-bought cauliflower gnocchi or shirataki noodles. Simply prepare the gnocchi or noodles according to the package instructions, then toss them in the homemade tomato sauce and bake as directed. This low-carb option is perfect for those watching their carbohydrate intake while still craving the flavors of classic Italian cuisine.

In conclusion, Gnocchi in Tegamino is a comforting and flavorful dish that celebrates the rustic elegance of Italian cooking. With its tender potato dumplings and rich tomato sauce, this dish is sure to delight your taste buds and transport you to the sun-drenched hills of Italy. Whether enjoyed as a hearty main course or served as a side dish alongside your favorite Italian entrees, Gnocchi in Tegamino is a versatile and satisfying meal that’s perfect for any occasion. So, gather your ingredients and embrace the flavors of Italy with this delicious recipe!

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