Gnocchi with Tomato Sauce

25 mins
Serves 4
https://www.saltandlavender.com/gnocchi-with-tomato-sauce/

Directions

  1. 1Add olive oil and butter to a deep skillet over medium heat. Once hot, add minced garlic and cook for 30 seconds.
  2. 2Add olive oil and butter to a deep skillet over medium heat. Once hot, add minced garlic and cook for 30 seconds.
  3. 3Add olive oil and butter to a deep skillet over medium heat. Once hot, add minced garlic and cook for 30 seconds.
  4. 4Add diced tomatoes, tomato paste, chicken broth (or wine), and Italian seasoning. Stir.
  5. 5Add diced tomatoes, tomato paste, chicken broth (or wine), and Italian seasoning. Stir.
  6. 6Add diced tomatoes, tomato paste, chicken broth (or wine), and Italian seasoning. Stir.
  7. 7Stir in gnocchi and cook, stirring frequently, until cooked through (about 5-7 minutes). The sauce will thicken as gnocchi releases starch.
  8. 8Stir in gnocchi and cook, stirring frequently, until cooked through (about 5-7 minutes). The sauce will thicken as gnocchi releases starch.
  9. 9Stir in gnocchi and cook, stirring frequently, until cooked through (about 5-7 minutes). The sauce will thicken as gnocchi releases starch.
  10. 10Taste gnocchi; if cooked, stir in mozzarella, parmesan, and basil until cheeses melt. Season with salt and pepper. Serve immediately
  11. 11Taste gnocchi; if cooked, stir in mozzarella, parmesan, and basil until cheeses melt. Season with salt and pepper. Serve immediately
  12. 12Taste gnocchi; if cooked, stir in mozzarella, parmesan, and basil until cheeses melt. Season with salt and pepper. Serve immediately

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 1 (14 ounce) can diced tomatoes, with juices
  • 1 (14 ounce) can diced tomatoes, with juices
  • 1 (14 ounce) can diced tomatoes, with juices
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 0.25 cup chicken broth or white wine
  • 0.25 cup chicken broth or white wine
  • 0.25 cup chicken broth or white wine
  • 0.25 teaspoon Italian seasoning
  • 0.25 teaspoon Italian seasoning
  • 0.25 teaspoon Italian seasoning
  • 1 pound uncooked potato gnocchi
  • 1 pound uncooked potato gnocchi
  • 1 pound uncooked potato gnocchi
  • 0.5 cup shredded mozzarella
  • 0.5 cup shredded mozzarella
  • 0.5 cup shredded mozzarella
  • 0.5 cup freshly grated parmesan cheese
  • 0.5 cup freshly grated parmesan cheese
  • 0.5 cup freshly grated parmesan cheese
  • 1 small handful fresh basil, torn/sliced
  • 1 small handful fresh basil, torn/sliced
  • 1 small handful fresh basil, torn/sliced
  • 1 to taste salt & pepper
  • 1 to taste salt & pepper
  • 1 to taste salt & pepper

Equipment

deep skillet

Tips

  • Add a splash of cream for a richer sauce.
  • Add fresh herbs besides basil.
  • Add crushed red pepper flakes or cayenne pepper for a spicy tomato sauce.
  • If the sauce gets too dry before the gnocchi is cooked, add another splash of chicken broth or wine.
  • Do not freeze leftovers, the texture will change.
  • Use refrigerated gnocchi from the supermarket for best results; homemade gnocchi is more delicate and may fall apart in this recipe