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.
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
- ½ cup Mascarpone
- 16 ounces of Fresh Gnocchi
- 1 tablespoon Fresh Chopped Basil
- 1 tablespoon Grated 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 ⅔ 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.
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.
