This tomato and basil gnocchi is a simple and hearty meal. This easy to make is made with tomatoes, basil and topped with grated parmesan and tastes great. Make this dish and watch it disappear right before your eyes.
You can never go wrong with a gnocchi dish. They are easy to cook and taste great. This is one of my go to pasta dishes when I am making gnocchi since it is so simple and I can get almost all of the ingredients in my garden. This is one of those dishes that are always impressive even though they take a short amount of time to make. It also makes a wonderful date night meal paired with a lovely white wine.
In this recipe
The best part of this recipe is its simplicity. Made with very few and fresh ingredients it is easy to find at your local grocery.
Gnocchi: the potato pasta is the main star of this recipe. This can be made fresh or purchased. Also flavored gnocchi works well with this recipe.
Tomatoes: I use San Marzano tomatoes as they make a wonderful sauce that is ready in minutes.
Ricotta: adds creaminess to the sauce and compliments the parmesan.
Making the sauce
The sauce comes together quite quickly once you get started. Firstly, sauté the shallots until they become translucent. Quickly add the garlic and cook for a minute before adding the tomatoes along with their sauce. You can easily break apart the tomatoes and you will want to make sure you leave some larger pieces of tomato left. Then add the ricotta and cook for a little longer. Once the gnocchi is done gently toss in the gnocchi to finish.
Cooking the gnocchi
Once the water is boiling you will want to add the gnocchi in small batches. This will help keep the gnocchi from sticking together and allow to cook evenly. Once they start floating on the surface of the water remove them and set them in a bowl. This should only take a couple of minutes. After that repeat with the remaining gnocchi until all of it is cooked. By this time the sauce should be ready.
Finishing the tomato and basil gnocchi
Once the gnocchi has been added to the sauce add the basil and parmesan cheese. All you have to do is stir until everything is nicely mixed then you can remove from the heat. Feel free to top with additional parmesan cheese and basil if you would like. If you are cooking this ahead of time or for meal prep keep the gnocchi and the sauce separate and combine only when you are ready to eat.
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Tomato and Basil Gnocchi
Equipment
- Pot
- Skillet
- Spider skimmer
- Spoon or spatula
- Bowl
Ingredients
- 1 pound gnocchi fresh or packaged
- 28 ounces San Marzano tomatoes 1 large can
- ½ cup ricotta
- â…“ cup parmesan grated
- ¼ cup shallots chopped
- 3 tablespoons basil julienned
- 2 tablespoons olive oil
- 1 tablespoon garlic minced
- 1 teaspoon salt
Instructions
- Bring a pot of water to a boil and add some salt.
- While the water is heating up heat the oil in a skillet over medium-high heat and add the shallots. Cook until they are translucent and add the garlic and cook for another 30 seconds.
- Pour in the tomatoes and stir, gently breaking them apart and add the ricotta and basil. Reduce the heat to a simmer.
- Once the water has started boiling add half of the gnocchi and cook until they start to float about 2 minutes. Remove them using the spider skimmer and place into a bowl and cover. Once the other half of the gnocchi is done add the gnocchi to the sauce.
- Gently toss the gnocchi in the sauce and add the parmesan cheese stir to mix evenly.
- Serve in a large bowl topped with additional basil and parmesan.
Nutrition
