Baked Gnocchi with Creamy Pomodoro Sauce
Recipe Type: Main
Serves: Serves 6
  • 1 package potato gnocchi, around 1 pound
  • ¼ cup Olive Oil
  • 4 stems fresh flat leaf parsley
  • 4 stems fresh rosemary
  • 4 stems fresh basil
  • 1 teaspoon dried oregano
  • ½ cup thinly sliced shallots (around 1 whole shallot)
  • 3 garlic cloves, minced
  • 1 tablespoon Red Gold® Tomato Paste
  • Salt and black pepper to taste
  • Pinch red pepper flakes
  • 1 (28 ounce) can Red Gold® Whole Peeled Tomatoes, or Crushed Tomatoes
  • ¼ cup heavy cream
  • 8 ounces shredded Italian Cheese
  • Fresh basil leaves torn for garnish
  1. Preheat oven to 400º.
  2. Spray an oven safe dish with non-stick cooking spray.
  3. Cook gnocchi and cook according to package directions. Drain and set aside. (You'll know it's done when it floats to the top, after about 2 minutes. DON'T overcook!)
  4. Add EVOO to large pan over medium heat. Add parsley, oregano, rosemary and basil. Cook for about 5 minutes or until the herbs become crisp. Remove herbs and discard.
  5. Add shallots and stir frequently, for about 3 minutes.
  6. Add garlic and cook for an additional 1 minutes, being careful not to burn.
  7. Stir in tomato paste, salt, black pepper and red pepper flakes, cooking about 30 seconds more. Slowly pour in crushed tomatoes into the pan along with the juice. Crush with a potato masher or flat spatula.
  8. Reduce heat and simmer sauce for 10 to 15 minutes until slightly thickened. Remove from heat and stir in cream and gnocchi.
  9. Pour mixture into baking dish. Cover with cheese.
  10. Place in oven and cook for 10 minutes, or until bubbly and brown. .
  11. Allow baked gnocchi to rest for 5 minutes before serving. Then top with fresh torn basil.
Recipe by Honest Cooking by Mercato Fabbrica at