Homemade Potato Gnocchi With Marinara And Fresh Basil

Dosha Considerations:

  • Kapha: Potatoes assist the body in loosing excess fluid, which is beneficial after a long, damp winter. Fresh basil helps to clear the lungs of phlegm and increases circulation. Tomatoes are considered difficult to digest for all doshas, but highly stimulating and helpful in waking the body during spring.
  • Pitta: Notoriously drawn to foods that cause inflammation, this type may find relief by ingesting potatoes and turmeric. Fresh basil helps remove toxins through the pores, which can clear acne-prone skin. While tomatoes can be aggravating, the San Marzano variety is less acidic and should be easier to digest. This recipe contains a small amount of wheat, which Pitta-types can process well. Consider adding a soft cheese, like fresh mozzarella for a cooling effect.
  • Vata: This is not the recipe for you! Sweet potato gnocchi with homemade cheese would be a better alternative. Stay tuned for that recipe next winter 🙂

Best enjoyed in: Spring

The Healing Properties Of Fresh Basil

For Immunity & Clear Skin:

Basil reduces the effects of aging by removing free radicals from the body; this not only boosts your ability to regenerate cells and fight infection, but helps to safeguard against cancer (particularly liver, stomach, and lung cancers). Basil also aids the immune system as it contains Vitamin C.

Basil can lower cortisol and reduce blood sugar (both of which spike when you’re under stress) creating a calming effect. Its anti-bacterial properties cleanse the body and skin from the inside out, making it an effective acne remedy. Being part of the mint family, basil is refreshing and invigorating to the mind and nervous system, promoting sharper memory.

Basil is a healing herb for all doshas and therefore can be enjoyed at all times of the year.

Try These Pairings:

  • Fresh basil, fresh oregano, cumin, & coriander
  • Fresh basil, curry, garlic, ginger, & fish sauce
  • Fresh basil, scallions, & peanuts
  • Fresh basil, honey, lemon, shallots, & crushed aleppo pepper

*Note: For light and pillowy gnocchi, use a potato ricer – they’re about $20.


  • 2 lbs. (.9kg) whole russet potatoes
  • 2 medium egg yolks, or 1 large yolk
  • 1/2 cup (approx. 34g.) 00 flour or all-purpose flour and more for dusting


  • Put the potatoes in a large stock pot and cover with water. (To reduce the amount of water absorbed, do not puncture or cut them.)
  • Boil the potatoes on medium-high heat for about 20-25 min. You can stick a fork into one of them (only once!) and see if it slides off easily, to make sure they are done.
  • Turn off the heat and place aside until cool. Begin with the marinara at this point.
  • Once the potatoes have cooled (you can also run them under cold water), peel them and pass them through the ricer 1-2 times.
  • Dust your kneading surface and place the riced potatoes on top. Make a nest for the yolk(s) and gently incorporate. It’s important not to handle the dough too much during this process, so mix quickly and with little pressure. Overworking the dough creates a tough, chewy product.
  • Take your 1/2 cup of flour and dust a good portion over the mixture. Gently incorporate by folding the dough with your palms. Knead this way for 2-4 minutes. Add the remainder of the flour if the dough is still sticky.
  • Divide the dough into 4 equal parts using a knife. Roll one portion out into a log about 1/2 inch thick. Liberally sprinkle the log with flour. This will ensure your gnocchi doesn’t stick together. Cut the log into 1/2 inch pieces and put aside (they should look like little, puffy pillows). Prepare the remaining 3 portions the same way.
  • Boil water in a medium stock pot. Reduce the heat a bit to calm the water. Dunk all your uncooked gnocchi and remove when they are floating (2-3 minutes).
  • Serve right away with the marinara and fresh basil!


  • 1/2 Tbs. sunflower seed oil
  • 1-2 cloves of garlic, minced
  • 16 oz can of San Marzano tomatoes – crushed or diced, whichever you prefer
  • 1 small red chili, minced (optional)
  • 1/2 tsp. turmeric (optional)
  • 1 1/2 tsp. turbinado cane sugar
  • 1/4-1/2 cup vegetable stock of your choice


  • Heat the oil in a normal stock pot over medium heat. Sauté the garlic until it becomes aromatic.
  • Add the tomatoes, cane sugar, chili, and turmeric. Stir until it begins to gently boil. Turn the heat down to low, cover the pot, and let it simmer for 20-30 minutes (or until you are finished cooking the gnocchi). As it becomes thicker, you may want to add a bit of stock until it reaches your desired consistency.

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