Classic Gnocchi with Tomato Sauce: A Simple Weeknight Recipe
An easy-to-make dish that's even easier to enjoy, this gnocchi recipe from The Vancouver Sun's 2006 cookbook The Best Pasta sticks close to the classics. The pillowy dumplings swim in a classic red sauce, while grated cheese and a touch of fresh Italian parsley add some additional flavour.
Ingredients
- 1 (796 mL) can diced tomatoes, undrained
- 3 tbsp (45 mL) extra-virgin olive oil
- 2 shallots, chopped fine
- 3 garlic cloves, minced
- 1/4 cup (50 mL) chopped fresh basil
- Salt and pepper
- Pinch dried crushed hot red pepper
- 1 lb (500 g) fresh potato gnocchi
- 1/2 cups (125 mL) grated Italian cheese mix (a blend of mozzarella, provolone, Parmesan and fontina)
Preparation Instructions
- In a large heavy saucepan, combine diced tomatoes, oil, shallots, garlic, basil, 1/2 tsp (2 mL) salt and dried red pepper. Bring to a boil over medium-high heat; reduce heat to medium and simmer for 17 minutes, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil. Add gnocchi, a few at a time, and return to a boil over high heat; reduce heat to medium-high and gentle boil until tender.
- Drain gnocchi and add to sauce; gently stir to mix.
- Add salt and pepper to taste. Transfer to a platter. Sprinkle with cheese mix and parsley.
Makes 4 servings.
This classic Italian dish offers a comforting meal that can be prepared quickly for busy weeknights. The combination of simple ingredients creates a flavorful sauce that perfectly complements the tender gnocchi. The recipe maintains traditional preparation methods while being accessible for home cooks of all skill levels.
