Gnocchi with Tomato Sauce

Name: Gnocchi with Tomato Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
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

Pillowy soft potato gnocchi in a simple yet flavorful tomato sauce with fresh basil. A comforting Italian classic that's both rustic and elegant.

40 minMediumServes 4390 cal/serving

ItalianLunchStovetopVegetarianEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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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

1

Bring a large pot of salted water to a boil for the 16 oz store-bought or homemade potato gnocchi.
2

Meanwhile, heat 2 tbsp extra virgin olive oil in a large saucepan over medium heat.
3

Add 1 finely diced yellow onion and cook until softened and translucent, about 4-5 minutes.
4

Add 3 minced garlic cloves and cook for another 30 seconds until fragrant.
5

Add 2 tbsp tomato paste and cook, stirring frequently, for 1-2 minutes until it darkens slightly.
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.
7

Bring sauce to a simmer, then reduce heat to medium-low and cook for about 15 minutes, stirring occasionally, until slightly thickened.
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.
9

Add the cooked gnocchi to the tomato sauce and gently toss to coat.
10

Remove from heat and stir in most of the 1/2 cup torn fresh basil leaves, reserving some for garnish.
11

Serve immediately, topped with 1/4 cup grated Parmesan cheese and the remaining basil leaves.

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Questions

How do I know when Gnocchi with Tomato Sauce is done?

Go by the cues in the method rather than the clock. Step 7: cook until slightly thickened.

Is Gnocchi with Tomato Sauce spicy?

Moderately. The heat in Gnocchi with Tomato Sauce comes from 1/2 tsp red pepper flakes, optional. For a milder plate, halve the red pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Gnocchi with Tomato Sauce dairy-free?

Yes. The dairy in Gnocchi with Tomato Sauce is 1/4 cup Parmesan cheese, grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Gnocchi with Tomato Sauce gluten-free?

Yes. The gluten in Gnocchi with Tomato Sauce is 16 oz potato gnocchi, store-bought or homemade. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How many calories are in Gnocchi with Tomato Sauce?

One serving (the recipe makes 4) is about 390 calories, with 10 g protein, 52 g carbohydrate and 10 g fat, plus 2 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

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