You will love this Italian flavored gnocchi with sauce; rich al Pomodoro sauce coating pillowy potato pasta goodness. Topped with melted and crispy cheese, and extra fresh herbs. A family-friendly dinner that you can make in just 30 minutes!
2tablespoonsparmesan cheese or pecorino romanograted
8 oz(210g)mozzarella cheeseshredded
In a medium oven-proof skillet, heat olive oil over medium heat. Add the diced onion, and saute until it's translucent. Add minced garlic, and cook for 1 minute or until it's fragrant.
Add diced tomatoes with the juices, oregano, basil, salt, and pepper. Cook on medium heat, and crush the tomatoes with a wooden spoon as you cook them. Simmer for 10-15 for the juices to reduce.
Meanwhile, cook the gnocchi. Bring a pot or saucepan with water to a boil, salt the water, and drop the gnocchi. Cook for a few minutes until the gnocchi float to the surface. When they float, it means that the gnocchi is done.
Using a slotted spoon or a spider, remove the gnocchi from the cooking water to drain.
Add the cooked gnocchi to the cooked sauce and mix so that they're well coated.
Top the gnocchi with shredded mozzarella cheese, and sprinkle with grated parmesan.
Broil for 5-8 minutes or until the mozzarella bubbles and crisps up a little. The gnocchi at the top will also become crispy. Garnish with fresh basil leaves and serve immediately.
Taste the tomatoes that you're using, if they're quite acidic then add 1 teaspoon of granulated sugar.
Tomato sauce or pureed fresh tomatoes can also be used but will need to be reduced a little bit more.
I used dried potato gnocchi, but feel free to use homemade or fresh gnocchi. You can also use other types of gnocchi such as cauliflower for a low-carb option.
If you're following a gluten-free diet, then make sure that the gnocchi is certified GF.
Cook the gnocchi according to the package instructions (I also included some instructions in the recipe card).
Feel free to add a splash of heavy cream (about fourth a cup) to make the sauce creamy.
Keep it easy on the salt, as the parmesan cheese is quite salty and you don't want to end up with a very salty dish.
Strict vegetarians should look for parmesan cheese made without animal rennet.