Gnocchi sauce recipes
This Gnocchi with tomato sauce recipe for tomato sauce is a straightforward one-pan meal that can take frozen Gnocchi to the next level! A lot of melting Parmesan and mozzarella make this dish more delicious.
Try my easy Baked Gnocchi following time for another quick, easy, and delicious recipe.
If you’ve followed this blog for any time, you’ve noticed that I cook lots of gnocchi-based recipes. They’re quick, well-loved by people who read them, cooked in a single pan, and delicious. They usually have an emulsified sauce that is based on cream. However, I wanted to make a simple tomato sauce containing no cream. I decided it was about time we had Gnocchi topped with red sauce.
I had to test this recipe three times. The first time, I tried using tomato sauce, and it was somewhat ketchup-y to my taste. The second time, I was pretty close. The tomato sauce was substituted for diced tomatoes. I also added some mozzarella as well as Italian spice to it. The flavor was nearly there; however, there was excessive sauce. Additionally, I experienced problems with the Gnocchi sticking to the surface of the pot, which is why I decided to cook it wholly covered to see what happens next. The third time’s the charm…
I’ve used up most of my garden’s fresh basil, and this recipe only requires a little bit. Fresh basil is among my most loved cooking ingredients. I’d love to put it into everything.
This recipe could be used as an entree or meat-free side, depending on how you’re experiencing it. It’s easy to make vegetarian if you substitute the broth of chicken for vegetable broth.
As we enter the colder months, I’m looking forward to making more soups that feature Gnocchi, such as my Parmesan, Mushroom, and Spinach Gnocchi Soup. This sausage, Kale with Gnocchi Soup, My Creamy Tomato Gnocchi soup, and this simple Chicken Gnocchi soup.
Which kind of Gnocchi do you choose?
I prefer the shelf-stable Gnocchi found in the dry pasta aisle. I’ve seen readers try similar recipes using fresh homemade Gnocchi. The one-pan method isn’t as effective (it’s delicate and may break). Gnocchi refrigerated that you purchase in a few supermarkets will perform the same.
Notes on the recipe:
It is possible to include a bit of cream if you wish for the dish to be more smoky.
Do you have some fresh herbs around? You are welcome to add them alongside the basil.
Do you want to make it a hot tomato sauce? Use 1/2 teaspoon of cayenne pepper or some flake of red pepper.
Gnocchi Supplied with Tomato Sauce
This Gnocchi with tomato sauce The recipe is a straightforward one-pan meal that takes frozen Gnocchi that you buy at the store to a new level! The abundance of melting Parmesan and mozzarella makes this dish more delicious.4.74 out of 46 votes Print Recipe Pin Recipe Save PREP TIME10minutes minsCOOK TIME15minutes minsTOTAL TIME25minutes minsCOURSEMain CourseCUISINEAmericanSERVINGS 4 Calories364 Kcal Cook Mode Keep your screen from turning to the dark
One tablespoon olive oil one tablespoon olive
One tablespoon butter
Three cloves minced garlic
1 (14 fluid ounces) can of tomatoes diced with juices
2 Tablespoons tomato paste
1 cup of chicken broth veggie broth
One teaspoon of Italian seasoning
1 2 lbs potato Gnocchi
1/2 cup shredded mozzarella
1 cup fresh grated Parmesan cheese
Fresh basil, sliced thin
Salt & pepper according to your preference
Add butter and oil to a large pan over medium temperature. Once the skillet is hot, add the garlic and let it cook down for about 30 seconds.
Pour the sauce, diced tomatoes, chicken broth, and Italian spices into the skillet. Could you give it a good stir?
Incorporate the Gnocchi. Allow it to cook by stirring frequently so it won’t stick on the pot’s base until the Gnocchi is cooked (about 5 to 7 minutes). The sauce will get thicker because the gnocchi release starch.
Try the Gnocchi when it’s cooked. Then, if it’s not, add the Parmesan, mozzarella, and basil to let the cheese melts. Sprinkle with salt and pepper to taste, and serve right away.
There’s no need to prepare the Gnocchi. The Gnocchi will cook in the sauce.
Nutrition information is provided as a convenience and should be considered a rough estimate, not an assurance. Ingredients may vary, as well. Salt & Lavender makes no promises regarding the authenticity of this information.