Gnocchi with Tomato Sauce
Four bowls of potato gnocchi in a generous crushed-tomato coating, topped at the table with basil and soft mozzarella.
Ingredients
Gnocchi and Sauce
- 1 pound potato gnocchi
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- Salt and pepper to taste
- Fresh basil leaves torn, to taste
- Fresh mozzarella drained and torn, for topping
- Parmesan cheese grated, optional
- Water as needed for boiling
Instructions
Sauce and Gnocchi
- Bring a large pot of salted water to a boil. Heat olive oil over medium-low heat in a deep skillet and cook garlic about 30 seconds until fragrant.
- Add crushed tomatoes, salt, and pepper. Simmer gently for 10–12 minutes, stirring occasionally, until slightly reduced.
- Cook gnocchi in boiling water according to the package directions until tender. Reserve 1/2 cup cooking water, then drain.
- Fold gnocchi and torn basil into the sauce over low heat for about 1 minute. Add reserved water a tablespoon at a time if needed.
- Divide into 4 bowls and top with torn mozzarella and optional Parmesan.
Notes
- Refrigerate promptly, within 2 hours, and use within 3 days.
- Reheat stored portions to 165°F with a splash of water.
- Freeze the sauce separately for better gnocchi texture.