Handmade Potato Gnocchi with Hearty Vegetarian Ragù

Choose starchy potatoes—white or yellow-fleshed ones work best, preferably those that are a bit older as they have less moisture. This will help you achieve a lighter gnocchi texture.

Scrub the potatoes well and place them in a pot of boiling water. For even cooking, select potatoes of similar size and simmer gently to avoid their skins splitting. Boil for about 35 minutes, or until fully cooked and tender in the center.

Drain and let the potatoes cool just enough to handle, then peel them while still warm. Mash thoroughly using a potato ricer or masher until completely smooth.

On a lightly floured wooden board, form a mound with your flour. Add the warm potato mash and a generous pinch of salt, blending gently and quickly by hand—overworking the dough can make gnocchi tough.

If the dough is sticky (a sign of too much moisture in the potatoes), gradually work in extra flour until the dough is soft but not wet. Let it rest briefly.

Divide the dough into portions, then roll each into long ropes about 2cm thick. Cut the ropes into 2cm pieces. Dust them lightly with flour and place on a tray lined with a well-floured cloth. Allow them to rest for 15 minutes before cooking.

Peel the carrots and onion, then finely dice them. Wash the celery and chop it into small, uniform cubes.

Mince a few garlic cloves. In a heavy saucepan, warm a few tablespoons of extra virgin olive oil over medium heat. Add the diced carrots, onion, celery, and garlic. Sauté gently for about 7 minutes, stirring often to avoid browning or burning.

Once the vegetables are fragrant and golden, season with salt. Stir in your tomato purée and a selection of fresh or dried aromatic herbs—think thyme, basil, or oregano. Reduce the heat and simmer slowly for about 20 minutes after the tomato begins to bubble.

Let the sauce cook gently, adding another pinch of salt in the last 5 minutes. Taste and adjust seasoning as needed. The result should be a thick, flavorful sauce ready to embrace your gnocchi.

Bring a large pot of salted water to a boil. Add your gnocchi in batches—when they float to the surface, they’re done (this usually takes 1–2 minutes).

Drain gently, then transfer to a serving bowl. Top generously with the vegetarian ragù and toss just enough to coat, being careful not to break the delicate gnocchi.

Serve immediately, garnished with fresh herbs or a drizzle of olive oil. Enjoy this celebration of Italian tradition—simple, satisfying, and entirely plant-based.