Gnocchi with Creamy Tomato Basil Sauce
While my family loves to make marinara sauce, I sometimes like to change things up with a different sauce. Mix it up with some pillow-y gnocchi and it’s the perfect spring or summer quick dinner!
The sauce for this recipe is super simple and rustic. All you need is a container of cherry tomatoes and a few other simple ingredients. I dump the tomatoes into a saute pan with a bit of olive oil and some salt. The tomatoes will start to cook and break down. I like to add in some fresh garlic, and you can also dice some up shallots. Once the tomatoes are cooked down and release their liquids, just stir in some of the starchy water from the gnocchi while it cooks and a bit of half and half and your sauce is done!
This is the perfect weeknight meal and is ready in less than 30 minutes. You can easily double it for your family. I love the simplicity of this recipe as it is here, but you add protein like chicken or sausage.
Recipe Tips and Suggestions:
- To make this a heartier meal, you can add protein like chicken, shrimp, or some sausage.
- If you want to make this, but gnocchi isn’t your thing, you can swap the gnocchi for regular pasta of your choice.
- Make sure you do not drain all of the starchy water from the pot after the gnocchi cooks. That water will work to thicken your sauce. I sometimes make the mistake of dumping all of the water by accident. If you do accidentally toss the starchy water, you can use regular water, but your sauce may just be a bit thinner so I recommend adding in batches.
- 1 package (16 ounces) potato gnocchi
- 2 tablespoons extra virgin olive oil
- 10 ounces cherry or grape tomatoes
- 2 cloves garlic, minced
- 1 cup water
- 1/2 cup half and half
- 1/4 cup grated Parmesan cheese
- 1/3 cup fresh chopped basil
- Prepare gnocchi according to package directions. Strain the cooked gnocchi and set aside, but reserve the water that the gnocchi cooked in.
- While the gnocchi cooks, prepare the sauce. In a large non-stick skillet, heat the olive oil over medium high heat. Dump the tomoatoes into the pan and let cook, stirring every couple of minutes to help the tomatoes cook on all sides. Cook for about 7-10 minutes or until the skin on the tomatoes bursts and the liquid is released. Stir in the minced garlic.
- Once the tomatoes are cooked, stir in the starchy water from the cooked gnocchi along with the half and half. Bring to a simmer. Add in the cooked gnocchi and Parmesan cheese. Stir until well-coated and the sauce just begins to thicken. Stir in the chopped basil. If needed, add more of the water to thin sauce.
- Serve with additional grated Parmesan and more basil.
Amount Per Serving: Calories: 470Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 51mgSodium: 277mgCarbohydrates: 54gFiber: 4gSugar: 21gProtein: 11g