Tomato Gnocchi Pasta (Printer-Friendly Layout)
Tender potato gnocchi smothered in a creamy tomato blend, all jazzed up with Parmesan, onions, garlic, and a handful of basil.
# Ingredients You'll Need:
→ Sauce
01 -
Salt, add as much or as little as you like
02 -
Freshly cracked black pepper, just a bit or to your taste
03 -
1/4 cup (about 20g) Parmesan, finely grated, plus more if you want extra on top
04 -
1/2 cup (120ml) heavy cream or swap for coconut milk if you're skipping dairy
05 -
1/2 teaspoon dried basil (or stir in 15g of chopped fresh basil at the very end)
06 -
1 teaspoon dried oregano
07 -
1 can (790g) good-quality crushed tomatoes, like San Marzano if you can
08 -
1/2 teaspoon red pepper flakes—toss in more or less depending on your heat level
09 -
3 garlic cloves, finely chopped up
10 -
1 medium yellow onion, diced small (about 150g)
11 -
1 tablespoon top-notch extra virgin olive oil
→ Gnocchi
12 -
1/2 cup (120ml) gnocchi cooking water, set aside after boiling
13 -
1 package (450–510g) potato gnocchi, store-bought or made by hand
→ Garnish (optional)
14 -
Some grated Parmesan for sprinkling
15 -
Chopped up fresh basil or parsley, your pick
# Step-by-Step Instructions:
01 -
Scoop the creamy gnocchi into bowls that are warm. Shower on more cheese and a handful of chopped parsley or basil if you'd like. Dig in while it's piping hot.
02 -
Let the gnocchi chill in the sauce for just a bit, about a minute or two, so everything tastes awesome together. Now's the time to drop in that fresh basil if that's your thing.
03 -
Put the drained gnocchi right into your skillet full of creamy tomato goodness. Toss it all gently so every dumpling gets coated. If the sauce needs loosening up, add a splash or two of pasta water until it looks perfect to you.
04 -
Now take the lid off your tomato sauce and pour in the cream. Mix in the grated Parmesan until it's all melted and smooth. Toss in pepper and salt, but don't forget Parmesan's salty on its own.
05 -
Before you dump out the gnocchi water, grab about half a cup and keep it on standby. Drain the gnocchi well in your colander.
06 -
While your sauce is bubbling away, bring a big pot of salty water to a solid boil. Toss in the gnocchi and cook 'em by the package—usually they float up in a couple of minutes, then just wait another half to one minute before taking them out.
07 -
Tip those crushed tomatoes into your skillet. Add oregano and dried basil if you're using it now. Let everything come to a gentle bubble, drop the heat low, cover it, and let it hang out for 15 or 20 minutes. Give it a stir now and then so it's not sticking and the flavors get deep.
08 -
Swirl olive oil around your big skillet over medium heat. Cook onions for about 5 to 7 minutes, stirring every now and then, until soft and see-through. Chuck in the garlic and red pepper flakes, and keep things moving for a minute or two. Don't let the garlic turn brown—take it off the heat if you have to.
# Extra Tips and Tricks:
01 -
To make it dairy-free, use coconut milk instead of cream, and leave out the Parmesan or go for a plant-based one.
02 -
Gnocchi don't take long to cook—if you leave them in too long, they'll go mushy fast.
03 -
Save some pasta water; it'll help the sauce stick and get all silky.