Gnocchi in tomato broth from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 117) by Deb Perelman

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Ingredients

all-purpose flour
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basil
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Bessp on September 27, 2025

This was a bit time-intensive, but the broth turned out lovely and rich. I made the gnocchi gluten-free, they worked pretty well. I added sausage to make it more of a meal. If I make it again, I'll probably wilt some spinach into the broth too, for a bit of green.
lholtzman on May 22, 2025

This was good, but a lot of work. The gnocchi takes time and I’m not sure it’s worth it. That said, my toddler who doesn’t really like gnocchi, loved these.
adelina on December 04, 2024

I used leftover mashed potatoes to make the gnocchi but the tomato broth with the wine was exceptional. Loved it so much!
Jviney on May 19, 2021

I thought the gnocchi would be lumpy and grainy because of the potatoes but they actually turned out to have a beautiful texture. I oversalted the broth. It felt a little bit boring, this dish, but I’m not sure why. I added a tablespoon of creme fraiche and appreciated the tangy dairy contrast.
sharone7 on December 31, 2020

This is a hit every time I make it, especially when entertaining vegan/vegetarian friends (the broth always seems like it won't be enough and it's always just fine)
WFPLCleanEating on June 20, 2016

Came out great! My 13 year old made this dish as he was so excited to find the recipe in the book so I can't speak to the process of making it, just eating it. The dish was perfect! (Rachel S-K)
jzanger on November 20, 2012

I loved this recipe, although to make it into a more substantial entree I did double the quantity of the "tomato broth" and added in some vegetables (carrot, celery, onion) toward the end. The gnocchi turned out just right and the whole thing came together in a few hours of mostly idle cooking time. Note: I added a pinch of red pepper flakes. This soup required a lot more salt than you would think it could handle.