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 Time20minutes
Cook Time30minutes
Total Time50minutes
Servings4people
Ingredients
3cupsof Grape Tomatoes
1tablespoonplus 1 teaspoon Olive Oil
Sea Salt
Ground Black Pepper
3clovesof Garlicminced
1/2cupMascarpone
16ouncesof Fresh Gnocchi
1tablespoonFresh Chopped Basil
1tablespoonGrated Parmesan
Instructions
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.
Place 2/3 of the tomatoes in a blender and puree them.
Using the same skillet, add a teaspoon of olive oil, and then garlic. Cook for 2 minutes, until the garlic is fragrant.
Then add the pureed tomatoes, roasted tomatoes, mascarpone, and basil. Bring to a steady simmer.
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.
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.