Elaine GordonBefore we dive deep into the delightful world of gnocchi with pomodoro sauce, let’s talk pairings. I’m all for the full experience when it comes to meals. A dish like this starchy and savory delight calls for perfect companions. Think about a fresh arugula salad tossed with lemon vinaigrette.
It brings a peppery bite that cuts through the richness of the gnocchi. Maybe a piece of crusty Italian bread, perfect for mopping up that luscious tomato sauce. And if you’re feeling fancy, a nice glass of Chianti can elevate the whole meal. Don’t forget dessert! A light panna cotta or some fresh berries tossed with a splash of balsamic vinegar rounds out the evening perfectly.
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Gather around, folks! Today, we’re bringing a taste of Italy to your kitchen with a recipe that’s not just comforting but also incredibly satisfying. Picture this: soft, pillowy potato gnocchi enveloped in a silky, bold pomodoro sauce. It’s a classic dish that transcends borders and warms hearts.
Cooking is one of my biggest joys, and sharing it with others just amplifies that excitement. Here, I’ll walk you through everything you need to know to not just make this dish but to enjoy the experience of cooking it. This recipe is very approachable, yet it packs a punch of flavor that will have everyone asking for seconds.
What is Gnocchi with Pomodoro Sauce?
Gnocchi are small dumplings made primarily from potatoes, flour, and sometimes egg. They have a delightful texture—soft yet slightly chewy. Pomodoro sauce, on the other hand, is a simple tomato sauce.
It often contains garlic, olive oil, and fresh herbs, bringing out the richness of the tomatoes. Together, they form a match made in culinary heaven.
What Makes This Recipe Different from Other Gnocchi with Pomodoro Sauce Recipes?
What sets my gnocchi with pomodoro sauce apart? Let’s dive into a few key elements. First, I’m using high-quality ingredients like San Marzano tomatoes and fresh herbs, which elevate the flavor profile significantly.
Then, we’ll finish the dish with a touch of heavy cream for richness, even if it’s just a hint. Finally, the addition of mozzarella pearls offers a delightful creaminess that melts beautifully into the dish. You won’t find every version adding a sprinkle of sugar to balance the acidity of the tomatoes.
How Does It Taste Like?
Imagine sinking your fork into that first bite. The gnocchi is like a warm hug, fluffy and comforting. The pomodoro sauce brings vibrancy and depth; it’s tangy but not overwhelming.
Fresh herbs add brightness, while a hint of cream balances the dish perfectly. Then, the melty mozzarella pearls contribute a delightful surprise, stretching and gooey. It’s the kind of dish that makes you think you’re dining in a sun-soaked Italian trattoria.
Ingredients You’ll Need to Make This Dish
Gathering the right ingredients is crucial. Let’s look at what you’ll need:
- ½ medium yellow onion, finely diced
- 1 (16-ounce) package DeLallo potato gnocchi
- ¼ cup DeLallo extra virgin olive oil, plus 1 tablespoon for finishing
- 1 tsp sugar
- 4 sprigs fresh oregano
- 2 sprigs fresh basil, plus 2 extra for garnish
- 3 cloves garlic, minced or crushed
- 8 ounces cherry-sized mozzarella pearls, halved
- 1 (28-ounce) can DeLallo San Marzano-style tomatoes
- ¼ cup heavy cream (optional, for added richness)
- 1 tsp balsamic vinegar
- 4 sprigs fresh Italian flat-leaf parsley
- ½ cup freshly grated Parmesan cheese
- Sea salt and cracked black pepper, to taste
- A pinch of crushed red pepper flakes
- 2 sprigs fragrant rosemary
Step by Step Instructions
Now that you have all your ingredients prepped, let’s get cooking! Follow these steps for a perfect gnocchi with pomodoro sauce.
Step 1: Prepare the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and let them cook until they float to the surface. This usually takes about 2-3 minutes. Once they rise, scoop them out with a slotted spoon and set them aside.
Step 2: Sauté the Aromatics
In a large skillet over medium heat, pour in the olive oil. Add the finely diced onion and sauté until translucent, about 4 minutes. Then, add the minced garlic and stir continually for about 30 seconds until fragrant.
Step 3: Add the Tomatoes
Pour in the can of San Marzano tomatoes and use a spoon to break them up slightly. This will help create a nice sauce. Stir in the sugar, balsamic vinegar, and season with salt and pepper. Allow this to simmer for about 10 minutes, letting the flavors meld together.
Step 4: Incorporate Herbs
Once the sauce has simmered, add the fresh oregano and rosemary. Stir these herbs into the sauce, and let them infuse their flavors.
Step 5: Add the Cream (Optional)
If you’re using heavy cream, now is the time to mix it in. It adds a nice silky texture to the sauce.
Step 6: Combine Gnocchi and Sauce
Gently fold the cooked gnocchi into the sauce. Be careful as gnocchi can be delicate. Ensure they are fully coated in that wonderful tomato goodness.
Step 7: Finish with Mozzarella and Parmesan
Stir in the halved mozzarella pearls and let them warm through. Finally, add the freshly grated Parmesan cheese. Stir to combine everything.
Step 8: Serve with Fresh Basil
Plate your delicious gnocchi and sauce, and garnish with the extra fresh basil. Drizzle with a touch of high-quality olive oil for a finishing touch. Enjoy!
Tips & Tricks on Making Gnocchi with Pomodoro Sauce
To ensure you nail this dish, check out these handy tips:
- Quality Ingredients Matter: Invest in good olive oil and authentic San Marzano tomatoes. They greatly impact the outcome.
- Watch the Water: Salt your boiling water generously. It’s the only chance to flavor the gnocchi directly.
- Fresh Herbs: Always use fresh instead of dried if you can. They boost the flavor significantly.
- Don’t Overcook the Gnocchi: Once they float, they’re done. Overcooking can lead to mushy dumplings.
- Garnishing is Key: Fresh basil and a sprinkle of cheese make a world of difference in presentation and taste.
Nutrition Information
Let’s break down the nutrition information for this dish. Keep in mind that these values are approximate and can vary based on specific ingredients used and portion sizes.
- Calories: About 450 per serving
- Protein: Approximately 15g
- Carbohydrates: Roughly 60g
- Fat: About 18g
- Fiber: 3g
How Do I Store This Dish?
If by chance you have leftovers (which is rare because it’s so delicious), simply let the gnocchi cool down to room temperature. Transfer it to an airtight container, and it can be stored in the fridge for up to 3 days. When you are ready to enjoy it again, just reheat it gently on the stovetop or in the microwave, adding a splash of water or broth to keep it from drying out.
What Other Substitutes Can You Use in Gnocchi with Pomodoro Sauce Recipe?
If you’re looking to change things up, consider these substitutes:
- Sweet Potato for Potato Gnocchi: Sweet potato gnocchi gives a slightly sweeter flavor and a different texture.
- Gluten-Free Gnocchi: There are excellent gluten-free versions available made from alternatives like rice or chickpeas.
- Canned Tomatoes: If you can’t find San Marzano, any quality canned whole tomatoes will work. Just crush them yourself.
- Vegetables: Toss in sautéed spinach or roasted zucchini for extra nutrients.
- Cheese Variations: Instead of mozzarella, try goat cheese or burrata for a different creamy element.
Gnocchi and Pomodoro Sauce
Equipment
- Skillet, Pot
Ingredients
- ½ medium yellow onion finely diced
- 1 16-ounce package DeLallo potato gnocchi
- ¼ cup DeLallo extra virgin olive oil plus 1 tablespoon for finishing
- 1 tsp sugar
- 4 sprigs fresh oregano
- 2 sprigs fresh basil plus 2 extra for garnish
- 3 cloves garlic minced or crushed
- 8 ounces cherry-sized mozzarella pearls halved
- 1 28-ounce can DeLallo San Marzano-style tomatoes
- ¼ cup heavy cream optional, for added richness
- 1 tsp balsamic vinegar
- 4 sprigs fresh Italian flat-leaf parsley
- ½ cup freshly grated Parmesan cheese
- Sea salt and cracked black pepper to taste
- A pinch of crushed red pepper flakes
- 2 sprigs fragrant rosemary
Instructions
Step 1: Prepare the Gnocchi
- Bring a large pot of salted water to a boil. Add the gnocchi and let them cook until they float to the surface. This usually takes about 2-3 minutes. Once they rise, scoop them out with a slotted spoon and set them aside.
Step 2: Sauté the Aromatics
- In a large skillet over medium heat, pour in the olive oil. Add the finely diced onion and sauté until translucent, about 4 minutes. Then, add the minced garlic and stir continually for about 30 seconds until fragrant.
Step 3: Add the Tomatoes
- Pour in the can of San Marzano tomatoes and use a spoon to break them up slightly. This will help create a nice sauce. Stir in the sugar, balsamic vinegar, and season with salt and pepper. Allow this to simmer for about 10 minutes, letting the flavors meld together.
Step 4: Incorporate Herbs
- Once the sauce has simmered, add the fresh oregano and rosemary. Stir these herbs into the sauce, and let them infuse their flavors.
Step 5: Add the Cream (Optional)
- If you’re using heavy cream, now is the time to mix it in. It adds a nice silky texture to the sauce.
Step 6: Combine Gnocchi and Sauce
- Gently fold the cooked gnocchi into the sauce. Be careful as gnocchi can be delicate. Ensure they are fully coated in that wonderful tomato goodness.
Step 7: Finish with Mozzarella and Parmesan
- Stir in the halved mozzarella pearls and let them warm through. Finally, add the freshly grated Parmesan cheese. Stir to combine everything.
Step 8: Serve with Fresh Basil
- Plate your delicious gnocchi and sauce, and garnish with the extra fresh basil. Drizzle with a touch of high-quality olive oil for a finishing touch. Enjoy!
Notes
- Quality Ingredients Matter: Invest in good olive oil and authentic San Marzano tomatoes. They greatly impact the outcome.
- Watch the Water: Salt your boiling water generously. It’s the only chance to flavor the gnocchi directly.
- Fresh Herbs: Always use fresh instead of dried if you can. They boost the flavor significantly.
- Don’t Overcook the Gnocchi: Once they float, they’re done. Overcooking can lead to mushy dumplings.
- Garnishing is Key: Fresh basil and a sprinkle of cheese make a world of difference in presentation and taste.
Nutrition
Frequently Asked Questions
Can I freeze gnocchi with pomodoro sauce?
Yes, gnocchi can be frozen. Allow the sauce to cool, then freeze it in an airtight container. The texture might change slightly upon defrosting, but the flavor will remain intact.
What’s the difference between gnocchi and pasta?
Gnocchi is primarily made from potatoes and has a unique, fluffy texture. Pasta is made using flour and water, creating a different mouthfeel and consistency.
Do you have to make gnocchi from scratch?
Not at all! Store-bought gnocchi is convenient and tasty. Making it from scratch can be a fun project, but it’s not necessary for a delicious meal.
Can I make this dish vegan?
Absolutely! You can omit the heavy cream and cheese. Instead, use nutritional yeast for a cheesy flavor.
What’s the best way to cook fresh gnocchi?
Boiling is the most common method, but you can also sauté them in a skillet with olive oil after boiling for a crispy outside.
Conclusion
Gnocchi with pomodoro sauce is more than just food; it’s an experience that can connect us with family and friends. Each step from preparing the ingredients to that first savory bite carries a story. With the right approach, this dish can transform your dinner table. Remember, cooking is not a race.
Enjoy every moment in the kitchen, and let your passion for food shine through in every dish. So, roll up those sleeves and dive into this delicious recipe—you won’t regret it!
