Description
Tender gnocchi baked in a rich tomato sauce with herbs and creamy cheese. A comforting, flavorful weeknight meal.
Ingredients
Units
Scale
- 1 lbs (454 g) potato gnocchi
- 1/4 cup Olive Oil
- 4 stems fresh flat leaf parsley
- 4 stems fresh rosemary
- 4 stems fresh basil
- 1 tsp dried oregano
- 1/2 cup thinly sliced shallots
- 3 cloves garlic
- 1 tbsp Red Gold® Tomato Paste
- Salt and black pepper
- Pinch red pepper flakes
- 1 (794 g) 28 ounce can Red Gold® Whole Peeled Tomatoes, or Crushed Tomatoes
- 1/4 cup heavy cream
- 8 ounces (227 g) shredded Italian Cheese
- Fresh basil leaves torn for garnish
Instructions
- Preheat oven to 400°F (204°C).
- Spray an oven-safe dish with non-stick cooking spray.
- Cook gnocchi according to package directions. Drain and set aside.
- Add EVOO to a 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.
- Add shallots and stir frequently for about 3 minutes.
- Add garlic and cook for an additional 1 minute, being careful not to burn.
- Stir in tomato paste, salt, black pepper, and red pepper flakes, cooking about 30 seconds more. Slowly pour in crushed tomatoes along with the juice. Crush with a potato masher or flat spatula.
- Reduce heat and simmer sauce for 10 to 15 minutes until slightly thickened. Remove from heat and stir in cream and gnocchi.
- Pour mixture into the baking dish. Cover with cheese.
- Place in oven and cook for 10 minutes, or until bubbly and brown.
- Allow baked gnocchi to rest for 5 minutes before serving. Top with fresh torn basil.
Notes
- To prevent the gnocchi from becoming gummy, ensure they are fully cooked but not overcooked before adding them to the sauce.
- For a richer flavor, use fire-roasted crushed tomatoes instead of regular canned tomatoes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 40