Are you hungry? Because I’ve got just the weeknight meal for you. This super-easy technique for making gnocchi in tomato sauce comes together in one pot. So you’ll wind up with soft, pillowy gnocchi in the simplest, tastiest tomato sauce, and the whole thing takes about 15 minutes from start to finish.
To make, melt some butter and olive oil over medium heat, and use that to cook some fresh minced garlic for about 30 seconds. You want it to be fragrant, but not to burn. Add a can or jar of diced tomatoes, juices and all, and some tomato paste to add a savory, tomato-y boost to the sauce. Add Italian seasoning and chicken or vegetable broth, then stir the uncooked gnocchi directly into the sauce.
Let the sauce simmer for five to seven minutes, or until the gnocchi is tender. You’ll have to stir it pretty frequently to make sure the gnocchi doesn’t stick to the bottom of the pan, but as the gnocchi cooks, the dumplings release starch, and that thickens up the sauce at the same time.
Add a splash of heavy cream if you’d like a creamier sauce. You can also add chili powder or crushed red pepper flakes to make it spicy. Personally, I love putting a bit of Calabrian chili paste in my tomato sauces.
Once the gnocchi is cooked the way you like it, stir in fresh mozzarella, Parmesan, and basil. Stir until the cheese is melted, and then it’s ready to eat as a side dish or main course.
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Get the recipe: Gnocchi with Tomato Sauce from Salt and Lavender
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