Gnocchi with Tomato Sauce
Pillowy soft potato gnocchi in a simple yet flavorful tomato sauce with fresh basil. A comforting Italian classic that's both rustic and elegant.
Ingredients
- 16 oz potato gnocchi, store-bought or homemade
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 yellow onion, finely diced
- 28 oz canned San Marzano tomatoes, crushed
- 2 tbsp tomato paste
- to taste salt
- to taste black pepper, freshly ground
- 1/2 tsp red pepper flakes, optional
- 1 tsp granulated sugar
- 1/2 cup fresh basil leaves, torn
- 1/4 cup Parmesan cheese, grated
Instructions
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1
Bring a large pot of salted water to a boil for the 16 oz store-bought or homemade potato gnocchi.
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2
Meanwhile, heat 2 tbsp extra virgin olive oil in a large saucepan over medium heat.
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3
Add 1 finely diced yellow onion and cook until softened and translucent, about 4-5 minutes.
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4
Add 3 minced garlic cloves and cook for another 30 seconds until fragrant.
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5
Add 2 tbsp tomato paste and cook, stirring frequently, for 1-2 minutes until it darkens slightly.
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6
Pour in 28 oz crushed canned San Marzano tomatoes and crush them further with a wooden spoon if needed. Add 1 tsp granulated sugar, to taste salt, to taste freshly ground black pepper, and 1/2 tsp optional red pepper flakes if using.
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7
Bring sauce to a simmer, then reduce heat to medium-low and cook for about 15 minutes, stirring occasionally, until slightly thickened.
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8
While the sauce is simmering, cook the gnocchi according to package instructions, usually 2-3 minutes or until they float to the surface. Drain well.
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9
Add the cooked gnocchi to the tomato sauce and gently toss to coat.
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10
Remove from heat and stir in most of the 1/2 cup torn fresh basil leaves, reserving some for garnish.
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11
Serve immediately, topped with 1/4 cup grated Parmesan cheese and the remaining basil leaves.