Gnocchi Al Pomodoro
Gnocchi Al Pomodoro is a classic Italian dish featuring pillowy potato gnocchi in a fresh tomato sauce topped with melted mozzarella and parmesan, perfect for a cozy and satisfying meal.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil for sautéing the onion and garlic to build the sauce’s base
- 1 small yellow onion diced, adds sweetness and depth to the sauce
- 2 cloves garlic minced, brings aromatic flavor
- 1 15-ounce can diced or whole tomatoes whole tomatoes can be crushed by hand or with a spoon, the heart of the sauce
- 1 teaspoon dried oregano classic Italian herb that complements tomatoes beautifully
- 1 teaspoon dried basil adds a sweet, fragrant note
- 1 teaspoon salt enhances all the flavors
- 0.25 teaspoon ground black pepper adds a hint of spice
- 1 16-ounce (500g) potato gnocchi store-bought or homemade, whichever you prefer
- 2 tablespoons parmesan cheese or pecorino romano grated, for a salty, nutty finish
- 8 oz (210g) mozzarella cheese shredded, melts beautifully over the gnocchi for that gooey texture
Instructions
Prepare the Tomato Sauce
- Start by heating the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant. Stir in the minced garlic and cook for another 1-2 minutes, taking care not to let the garlic burn.
- Add the canned tomatoes along with their juices. If using whole tomatoes, crush them gently with a spoon or your hands as you add them to the pan. Stir in the dried oregano, dried basil, salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low and let it cook gently for 15-20 minutes to meld flavors and thicken slightly.
Cook the Gnocchi
- While the sauce simmers, bring a large pot of salted water to a boil. Add the potato gnocchi in batches to avoid overcrowding. The gnocchi are done when they float to the surface, usually about 2-3 minutes. Use a slotted spoon to remove them and transfer to a plate. Avoid overcooking to prevent mushiness.
Combine Gnocchi and Sauce
- Once the sauce is ready and the gnocchi are cooked, gently fold the gnocchi into the skillet with the tomato sauce. Stir carefully to coat without breaking the gnocchi. Remove the pan from heat.
Add the Cheeses and Serve
- Sprinkle the shredded mozzarella evenly over the gnocchi and sauce. Cover the skillet with a lid for a few minutes to let the mozzarella melt, or transfer the gnocchi to an oven-safe dish and broil for 2-3 minutes until bubbly and golden. Finally, sprinkle the grated parmesan or pecorino romano on top before serving. Enjoy immediately for best texture and flavor.
Equipment
- Large Skillet
- Large Pot
- Slotted Spoon
- Oven-safe Dish
Notes
Use good quality canned tomatoes such as San Marzano for best flavor. Be gentle when mixing the gnocchi to avoid breaking them. Fresh herbs can replace dried oregano and basil for brighter taste, added towards the end of cooking. For a smoother sauce, blend the tomatoes before cooking. Add a splash of extra virgin olive oil just before serving for richer flavor. Variations include adding vegetables, spicy red pepper flakes, protein like sausage or chicken, or using vegan cheese for dairy-free options.