Gnocchi with Tomato Sauce
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
40 mins
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Servings
4 servings
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Course
Dinner
Gnocchi with Tomato Sauce
Description
In this recipe, the tomato sauce begins with sauteing onion and garlic in olive oil until soft and fragrant, stirred with red pepper flakes to add subtle spice. Crushed tomatoes, oregano, sugar, salt, and pepper combine to create a balanced, slightly sweet sauce that simmers for 30 minutes, allowing the flavors to meld. Fresh parsley and basil are stirred in near the end, adding herbaceous notes and color.
The potato gnocchi are cooked separately in boiling salted water until tender, then drained and folded gently into the tomato sauce. Fresh mozzarella cheese is torn over the top with a generous layer of grated Parmesan, and the pan is placed under a high broiler until the cheese melts and turns golden with crisp edges. This finishing step adds a creamy and slightly caramelized surface texture balancing the soft gnocchi and tangy tomato sauce.
This dish can be served as a main course, offering a warm, rustic meal with mild spice and fresh herbs. The mixture of textures from tender gnocchi, smooth sauce, and bubbly cheese makes it appealing for casual dinners where comfort is desired without complex preparation.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 onion medium-sized, finely chopped
- 2 cloves garlic minced
- Pinch red pepper flakes to taste
- 1 crushed tomato 28 oz. can
- 1/2 teaspoon oregano dried
- 1/2 teaspoon sugar
- kosher salt
- black pepper freshly ground
- 1 tablespoons Italian parsley chopped fresh, plus more for sprinkling
- 1 tablespoons basil chopped fresh, plus more for sprinkling
- 1 potato gnocchi 16 oz. package
- 6 ounces mozzarella cheese fresh, torn
- Parmesan Cheese freshly grated
Instructions
- Warm olive oil in a 10-inch saute pan (with high sides). Once you see the oil shimmering, add the chopped onion and sauté for 1 minute, stirring occasionally. Add the minced garlic and pinch of red pepper flake then continue to sauté until onions are soft and translucent, stirring occasionally (about 4 minutes more).
- Add crushed tomato, oregano, sugar, a few pinches of kosher salt and several turns of freshly ground black pepper, stirring to combine. Bring sauce to a boil, reduce heat to low then simmer, partially covered, for 30 minutes. Stir in chopped parsley and basil, then season to taste with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Cook gnocchi according to package instructions, drain, then transfer to the pan with the tomato sauce. Stir the gnocchi into the sauce, then top with mozzarella and an even dusting of Parmesan cheese.
- Place pan under a broiler set to high, and cook until the cheese melts and turns crispy and golden in spots (5 to 7 minutes). Once the pan comes out of the oven, fold the melty cheese into the gnocchi, then finish with a sprinkling of fresh parsley and basil. Serve immediately.
User Reviews
Overall Rating
4.4
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