4.9 from 336 votes
Gnocchi with Roasted Tomatoes
This recipe for gnocchi with roasted tomatoes combines soft potato gnocchi with a rich sauce made from oven-roasted tomatoes, onions, and garlic, blended into a smooth purée with butter. The sauce is finished with heavy cream and mozzarella, creating a creamy, savory flavor profile. Fresh basil adds herbal brightness before serving. Cooling the cooked gnocchi in ice water prevents overcooking, helping maintain tender texture without becoming mushy.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
4
servings
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 tomato cut into 8
- 1 clove of garlic crushed
- 1 onion cut into 8
- 50 g butter cut into cubes
- 100 ml heavy cream
- 100 g mozzarella cheese grated
- 500 g gnocchi
- extra virgin olive oil
- 2 tsp basil finely chopped, fresh
- salt
- black pepper
Instructions
- Preheat the oven to 200°C/390° F in convection mode.
- Place the vegetables (tomatoes, onion) along with the garlic in a baking pan, sprinkle with olive oil, salt and pepper, and bake in the oven for 30 minutes.
- Transfer the vegetables to a bowl, add the butter, and blend with a hand blender until puréed.
- Boil the gnocchi in salted water for 4 minutes. Strain when cooked. With a slotted spoon, transfer them to the bowl of water and ice and leave them until they cool. Transferring the gnocchi to iced water stops the gnocchi from overcooking and falling apart.
- Heat a large pan over medium to high heat, add in the puréed vegetables along with the heavy cream. Simmer for 4-5 minutes and, as soon as the sauce thickens, add the gnocchi. Cook for 1 minute, turn off the heat and add the mozzarella cheese.
- Sprinkle with fresh basil, season with salt and pepper, stir gently and serve.
Cup of Yum
Notes
- Avoid overboiling the gnocchi to prevent sticking and soggy texture.