Let it cook for another couple minutes to ensure the gnocchi is fully cooked and the starch thickens the sauce up a bit more. for any length of time, you will have noticed that I've been focusing on healthier recipes for the past number of months. Some really nice stuff on this site, I enjoy it. I Love gnocchi! Simmer 4-5 minutes until sauce is reduced and creamy. can fire roasted crushed or diced tomatoes, dried Italian herb blend or Herbs de Provence, fresh thyme, basil, and grated parmesan for serving. I added 3/4 lbs cooked ground beef. Add the olive oil to a skillet on medium-high heat. Give it a good stir, and add the basil and season with salt & pepper. It’s one of the best meals, and you can do soooooo much with pasta, it’s like the chicken of carbs. Deglaze … My hubby made this yesterday and it was ridiculously good! I'm always a bit cautious with freezing cream sauces because they can separate a bit when you reheat them. Season, then simmer for 10 mins. Does that make any sense to anyone but me? Although recipes vary, the general consensus is to peel and boil potatoes in salted water. It looked and tasted like something you would get in a restaurant. But every time I do, I remember how much I love the soft little pillows of starchy goodness. So glad you like it!! No … They term “Gnocchi” means “lumps” in Italian, and, well, they do look like lumps of pasta for sure. I couldn’t wait to make it and didn’t have all the ingredients on hand. Stir in the minced garlic and continue to cook for 2 mins. That has to definitely change starting with this! . Thanks for sharing, Kristy! Let the juices cook about 1-2 minutes. In my research, I’ve found that most chefs and recipe creators call for using either Yukon Gold or Russet potatoes. Simmer 4-5 minutes until sauce is reduced and creamy. I made it twice- one time using 2 cans of diced tomatoes, one time using 1 can diced, 1 can tomato sauce. No, I would just add it straight to the sauce. I LOVE it cooks right in the sauce! Once you have it all kneaded together, form it into a ball and flatten it slightly. You sound like a good friend to make recipes for your friend. Add the chopped onion and saute until softened and golden. Add gnocchi, boil for 2-3 minutes until gnocchi floats. Stir until you've got a smooth mixture and let it cook for about a minute. Let’s make Gnocchi in Creamy Tomato Basil Sauce. I made this a couple months ago and haven't been able to stop thinking about it since! POUR in chicken broth, cream and herbs. This vegetarian gnocchi recipe is comfort food at its best! I need to try this. This site uses Akismet to reduce spam. I love love love it! I've been wanting to make another gnocchi recipe after the ongoing success of my creamy mushroom and spinach gnocchi. I hope you love this creamy gnocchi recipe as much as I do!! Highly recommend this recipe! Add the diced tomatoes, cream, and gnocchi. Drain, then toss gnocchi with 2 teaspoons olive oil to keep it from sticking together. Though you can also find them in the refrigerated and frozen sections too, where you’ll find those types of premade pastas (like ravioli or tortellini). Thanks for letting me know! Subscribe to have posts delivered straight to your inbox! I'm Natasha. I doubled it (but left the cream the same). Your email address will not be published. Thanks, Naomi! HOW TO COOK ONE PAN GNOCCHI. I love capers so I added a tablespoon which was a great addition. Definitely one of my favs too. So glad you liked it, Jennifer!! Transfer gnocchi to a bowl and cover to keep warm. I am so happy to hear that, Moria! And this dish looks absolutely rich and delicious! The gnocchi steaming method is brilliant. This makes 4 reasonably sized portions. Adding an additional 1/4 cup heavy cream will make the sauce even richer and creamier. Take each section and shape it into a long rope (careful to not make it too thin), and cut the ropes into individual pieces, about half an inch wide. Written by. Omg! You may need to cook it slightly longer (so you may want to lower the heat just a tad), but I'm sure it'll be fine. Thanks for commenting! I use shelf-stable pre-packaged gnocchi for this dish (find it in the pasta aisle). Currently salivating. I'm intrigued. Very delicious and easy to make. Freshly grated parmesan cheese (optional), Southwest Sweet Potato Vegan Meal Prep Bowls ». Thanks! If you want a similar recipe without cream, try my Gnocchi with Tomato Sauce. Stir in heavy cream, crushed red pepper flakes, and salt and pepper. Serve immediately. Soo good! Scrape up any browned bits from the … Required fields are marked *. Hi! It's easy and convenient (it's all cooked in one pan), fast (ready in less than 30 minutes), and absolutely delicious. Sauté the onion for about 5 minutes (ok if it's lightly browned). A major part of the reason for that is because I have lost quite a bit of weight in the past couple of years, and I want the blog to reflect my general style of eating these days. Way to not make it for me. I don’t make it a ton, frankly because I forget about it. Your email address will not be published. Might be worth a try? I think you’ll find that gnocchi in tomato sauce is a great recipe to start with if you’re wanting to dip your toe (or spoon) into a dish you’ve never tried before or if you’ve just not been able to cook it “right” in the past and want to try again. The only substitution I made is I used chicken broth in place of wine. Hi Michelle! Thanks for leaving a comment. If you've been a regular reader of this blog (thank you!) If you go with a moist variety, you’ll have to add more flour when mixing the dough and more flour will make them dense like pasta instead of light and fluffy, which is what you want in a gnocchi. Good stuff.