Gnocchi with Creamy Tomato Sauce
By America's Test KitchenPublished on December 15, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup extra-virgin olive oil 1 pound vacuum-packed gnocchi 1 onion, chopped fine4 garlic cloves, minced1 (28-ounce) can crushed tomatoes ½ cup water Salt and pepper ½ cup heavy cream 2 ounces Parmesan cheese, grated (1 cup)½ cup chopped fresh basil
Before You Begin
The partially cooked, vacuum-packed gnocchi found in the pasta aisle work best here, but refrigerated or frozen gnocchi can also be used.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add gnocchi and cook until lightly browned, about 4 minutes; transfer to plate.
- Add remaining 2 tablespoons oil and onion to now-empty skillet and cook until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until slightly thickened, about 5 minutes.
- Add cream and browned gnocchi to pan. Reduce heat to low and simmer, stirring occasionally, until gnocchi are tender, 5 to 7 minutes; transfer to 2-quart casserole dish. Sprinkle with Parmesan and bake until cheese is well browned, about 8 minutes. Sprinkle with basil and serve.
Time
30 minutesYield
Serves 4Ingredients
¼ cup extra-virgin olive oil
1 pound vacuum-packed gnocchi
1 onion, chopped fine
4 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
½ cup water
Salt and pepper
½ cup heavy cream
2 ounces Parmesan cheese, grated (1 cup)
½ cup chopped fresh basil
Ingredients
¼ cup extra-virgin olive oil
1 pound vacuum-packed gnocchi
1 onion, chopped fine
4 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
½ cup water
Salt and pepper
½ cup heavy cream
2 ounces Parmesan cheese, grated (1 cup)
½ cup chopped fresh basil
Ingredients
¼ cup extra-virgin olive oil
1 pound vacuum-packed gnocchi
1 onion, chopped fine
4 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
½ cup water
Salt and pepper
½ cup heavy cream
2 ounces Parmesan cheese, grated (1 cup)
½ cup chopped fresh basil
Why This Recipe Works
We build deep flavor by cooking the browned gnocchi in a quick tomato sauce enriched with cream.
Before You Begin
The partially cooked, vacuum-packed gnocchi found in the pasta aisle work best here, but refrigerated or frozen gnocchi can also be used.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add gnocchi and cook until lightly browned, about 4 minutes; transfer to plate.
- Add remaining 2 tablespoons oil and onion to now-empty skillet and cook until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until slightly thickened, about 5 minutes.
- Add cream and browned gnocchi to pan. Reduce heat to low and simmer, stirring occasionally, until gnocchi are tender, 5 to 7 minutes; transfer to 2-quart casserole dish. Sprinkle with Parmesan and bake until cheese is well browned, about 8 minutes. Sprinkle with basil and serve.
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