Gnocchi with Creamy Tomato Sauce - CC

The partially cooked, vacuum-packed gnocchi found in the pasta aisle work best here, but refrigerated or frozen gnocchi can also be used.

Gnocchi with Creamy Tomato Sauce - CC
Gnocchi with Creamy Tomato Sauce - CC

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup extra-virgin olive oil

  • 1

    pound vacuum-packed gnocchi

  • 1

    onion, chopped fine

  • 4

    garlic cloves, minced

  • 1

    (28-ounce) can crushed tomatoes

  • 1/2

    cup water

  • Salt and pepper

  • 1/2

    cup heavy cream

  • 2

    ounces Parmesan cheese, grated (1 cup)

  • 1/2

    cup chopped fresh basil

Directions

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add gnocchi and cook until lightly browned, about 4 minutes; transfer to plate. 2. Add remaining 2 tablespoons oil and onion to now-empty skillet and cook until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until slightly thickened, about 5 minutes. 3. Add cream and browned gnocchi to pan. Reduce heat to low and simmer, stirring occasionally, until gnocchi are tender, 5 to 7 minutes; transfer to 2-quart casserole dish. Sprinkle with Parmesan and bake until cheese is well browned, about 8 minutes. Sprinkle with basil and serve.

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