Name: Gnocchi al Pomodoro
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 350 g Potato Gnocchi, fresh or packaged; 1½ L Water, for boiling gnocchi; 1 tsp Salt, for cooking water and sauce; 2 tbsp Extra Virgin Olive Oil; 2 clove Garlic, finely chopped; ¾ cup Tomato Puree, smooth; ¼ cup Sweet Basil, torn; ¼ cup Parmesan Cheese, finely grated; ¼ tsp Ground Black Pepper

30 mintotal

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: None

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is needed; lift gnocchi as soon as they float and toss gently so they stay pillowy.

Method

Heat the measured olive oil in a pan. Add garlic and cook gently until fragrant.
Add tomato puree, part of the measured salt, and black pepper powder. Simmer until the sauce thickens slightly.
Bring the measured water to a boil in another pan. Add the remaining salt.
Add the potato gnocchi and cook until they float to the surface, then lift them out carefully.
Add the cooked gnocchi to the tomato sauce and toss gently so they do not break.
Fold in the basil leaves and Parmesan Cheese.
Serve hot while the gnocchi are soft and the sauce is lightly coating them.

How to tell it's done

The gnocchi should be soft and pillowy, not mushy, with a light tomato coating.

Getting it right

Tip

Lift gnocchi out as soon as they float; overcooking makes them dense and fragile.

What to serve it with

Serve as a comforting lunch or dinner with a simple salad.

Common mistakes

The gnocchi become heavy or break in the sauce.: Do not overboil them, lift them carefully when they float, and fold them gently into the tomato sauce.

Substitutions

Follow package instructions if using packaged Potato Gnocchi because cooking times vary.
Do not overboil gnocchi; they can become heavy or fall apart.
Use regular olive oil if extra virgin olive oil is unavailable, but the sauce flavor will be milder.

Storing and reheating

Refrigerate gnocchi al pomodoro for up to 2 days. Reheat gently with a splash of water; freezing cooked sauced gnocchi is not recommended.

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