Description
Gnocchi with Tomato Sauce is a comforting and simple dish that’s perfect for a weeknight dinner. Tender potato gnocchi are tossed in a rich and flavorful tomato sauce, topped with Parmesan cheese and fresh basil for a delightful Italian-inspired meal.
Ingredients
Scale
- For the Gnocchi:
- 1 pound gnocchi (store-bought or homemade)
- For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 (14.5-ounce) can crushed tomatoes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for spice)
- Salt and pepper, to taste
- 1 teaspoon sugar (optional, to balance acidity)
- For Serving:
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Cook the Gnocchi:
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2–3 minutes. Drain and set aside.
- Make the Tomato Sauce:
- Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until softened, about 3–4 minutes. Add the garlic and cook for 1 minute, until fragrant.
- Stir in the crushed tomatoes, dried basil, oregano, red pepper flakes (if using), salt, and pepper. Add sugar if needed to balance the flavors.
- Reduce the heat to low and simmer the sauce for 10–15 minutes, stirring occasionally.
- Combine the Gnocchi and Sauce:
- Add the cooked gnocchi to the skillet with the tomato sauce. Toss gently to coat the gnocchi evenly in the sauce.
- Serve:
- Divide the gnocchi into bowls and top with grated Parmesan cheese and fresh basil. Serve hot.
Notes
- For added protein, stir in cooked ground beef, sausage, or shredded chicken to the tomato sauce.
- Add a splash of cream to the sauce for a creamy variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.