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–+ servings

Gnocchi and Pomodoro Sauce

Elaine Gordon
Before 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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

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

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

Calories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gFiber: 3g
Keyword Gnocchi and Pomodoro Sauce
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