How could I post a gnocchi recipe without posting a sauce to go with it? Well, don’t fret, I’ve come to save the day! Gnocchi Al Pomodoro, which translates to gnocchi with tomato sauce. (I know, it sounds fancier in Italian). This is a simple, yet sophisticated tomato sauce. The flavors open up as they steep in the olive oil and causes the flavors to explode. This sauce coats the gnocchi perfectly, as if it was a match made in heaven. This is the perfect dish if you want to bring a taste of Italy in your home.
My Inspiration
In my gnocchi recipe, I’ve mentioned that this dish was inspired by my trip to Italy. The gnocchi dish that I ate in Italy was truly delicious. I seriously can’t stop talking about it. Something I’ve noticed with Italian dishes is that they don’t go over and beyond with their flavors or sauces. How do they get such tasty meals? They use simple and quality ingredients. The focus will always remain on the quality of food, not on how elaborate the dish might be. Personally, I love that. (Yes, I know I do have a couple of recipes that need a little bit more attention.) I believe we all need a balance, and sometimes you need a simple recipe and other times you want to experiment!
What is in this dish?
This dish is all about simplicity. When I created this dish, I made sure that all the ingredients were accessible. A great tasting dish doesn’t require super elaborate ingredients, and this is the best representation of that. I wanted the ingredients to speak for itself:
- Olive Oil
- Herbs
- Garlic
- Chili Flakes
- San Marzano Tomatoes
- Salt & Pepper
- Gnocchi
- Vegan Mozzarella
Oh! I would like to point out that I do have an easy vegan gnocchi recipe that is up. If you are interested, you can check it out now. Click here!
If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy cooking!
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📖 Recipe
Gnocchi Al Pomodoro
Equipment
- Large pot
- Large saute pan
- Wooden spoon
- ¼ cup
- 1 tablespoon
- Fine mesh strainer
- Plate for serving
Ingredients
- ¼ cup Extra virgin olive oil
- 4-5 Garlic cloves (minced)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried parsley
- ½ teaspoon Dried basil
- ½ teaspoon Dried rosemary
- 1 teaspoon Dried chili flakes (add more if you like heat)
- 1 can (28oz) San Marzano Diced Tomatoes
- 1 pack of store-bought gnocchi (or half of my gnocchi recipe)
- Salt and pepper (to taste)
- 1 tablespoon salt (for the pasta water)
- ½ pack Miyoko’s Mozzarella (optional)
Instructions
- Before you start, have all your ingredients prepped and measured out. It will help make the cooking process go by smoothly.
- Heat a large pot filled with water and bring it up to a boil. Meanwhile, heat extra virgin olive oil in a large sauté pan over medium-low heat.
- When your oil is hot enough, add in the minced garlic, dried basil, dried oregano, dried parsley, dried rosemary and dried chili flakes. Cook for 5 minutes to allow the olive oil to gently infuse with the herbs and garlic. Do not let the garlic brown, if it is, your heat is too high.
- Next, mix in the diced tomatoes, salt, and pepper. Cook, stirring occasionally, until the sauce thickens slightly and flavors have come together, 3 – 5 minutes. Remove from heat (keep the sauce in the pan).
- When the water is boiling, add in 1 tablespoon of salt. Then add in the gnocchi and cook until it starts to float. Reserve ¼ cup of pasta water, and drain the rest.
- Add the gnocchi to the sauce, stirring, until the sauce coats the gnocchi. Sprinkle in some chunks of the vegan mozzarella all over, cover, and cook for an additional 3 minutes until slightly melted. Serve and enjoy!
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