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Gnocchi in Roasted Tomato Sauce is a delicious meal that is small on preparation time and big on taste.

As far as I am concerned, “gnocchi” is Italian for little pillows of heaven. Whenever I see gnocchi on a menu I can’t help but order it. My enjoyment of gnocchi shouldn’t be limited to restaurants because fresh gnocchi is easy to find in grocery stores. I created this recipe for Gnocchi in Roasted Tomato Sauce so that I could feed my love of gnocchi at home. This tastes just like a meal that I would order at a restaurant, and it is simple to prepare myself.

The secret is to cook the gnocchi right in the sauce, this way it soaks up extra flavor. I used my favorite technique to prepare the sauce, I roasted grape tomatoes and pureed them in a blender. To add some extra texture, I added roasted tomatoes. And to make the sauce creamy I stirred in a touch of mascarpone. I seasoned the sauce with freshly chopped basil.

I found mini gnocchi at Whole Foods in the refrigerated section. Fresh pasta always tastes better so I was happy to find it. It also happened to be gluten-free. Often gnocchi are rolled in flour, so you have to double check to see if it is gluten-free. Since I used mini gnocchi, they cooked very quickly. You could use mini or traditional sized gnocchi to prepare this meal.

If you want to make this even more hearty, you could add some ground beef to make the sauce a Bolognese. Or if you want to keep the meal vegetarian, you could add some sautéed mushrooms.

And if you want to make this extra cheesy, you can add a layer of sliced mozzarella on top of the gnocchi and then place it under the broiler until the mozzarella is melted and slightly browned. Just make sure you are using an oven-safe skillet.

This is a delicious meal that will feed your family in under an hour with just about 15 minutes of active preparation time. I love that it is loaded with vegetables and fresh flavors.

How to make Gnocchi in a Roasted Tomato Sauce:

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Gnocchi in Roasted Tomato Sauce

The secret is to cook the gnocchi right in the sauce, this way it soaks up extra flavor. I used my favorite technique to prepare the sauce, I roasted grape tomatoes and pureed them in a blender. To add some extra texture, I added roasted tomatoes. And to make the sauce creamy I stirred in a touch of mascarpone.

Course Main Course

Cuisine Italian

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 people

Ingredients

• 3 cups of Grape Tomatoes
• 1 tablespoon plus 1 teaspoon Olive Oil
• Sea Salt
• Ground Black Pepper
• 3 cloves of Garlic minced
• 1/2 cup Mascarpone
• 16 ounces of Fresh Gnocchi
• 1 tablespoon Fresh Chopped Basil
• 1 tablespoon Grated Parmesan

Instructions

1. Start by roasting the tomatoes for 30 minutes. First, heat your oven to 350 degrees. Slice the tomatoes in half, place them on a parchment lined baking sheet and drizzle a tablespoon of olive oil over. Generously dust them with salt and pepper.
2. Place 2/3 of the tomatoes in a blender and puree them.
3. Using the same skillet, add a teaspoon of olive oil, and then garlic. Cook for 2 minutes, until the garlic is fragrant.
4. Then add the pureed tomatoes, roasted tomatoes, mascarpone, and basil. Bring to a steady simmer.
5. Once the sauce is simmering, it is time to add the gnocchi. Let the gnocchi cook in the sauce for about 5 minutes, until it is tender. The exact cooking time will depend on the size of the gnocchi.
6. As soon as the gnocchi is cooked, add some parmesan and serve it up.

Recipe Notes

And if you want to make this extra cheesy, you can add a layer of sliced mozzarella on top of the gnocchi and then place it under the broiler until the mozzarella is melted and slightly browned. Just make sure you are using an oven-safe skillet.

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