Gnocchi with Tomato Sauce
Pan-fried gnocchi tossed in a simple, savory crushed-tomato sauce with mozzarella and Parmesan.
Servings: 4 servings
Ingredients
- 1 lb potato gnocchi
- 2 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/2 medium yellow onion chopped
- 1/4 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 24 oz crushed tomatoes
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup shredded mozzarella
- 1/2 cup grated Parmesan cheese
Instructions
- Fill a 3-quart pot with water, bring to a boil, and add a dash of salt.
- Add the gnocchi to the boiling water and cook over medium heat until they float to the surface, then remove with a slotted spoon to a plate.
- In a large skillet, melt 1 tablespoon of the butter over medium heat.
- Add the boiled gnocchi in batches and fry until golden and lightly browned on the edges, then transfer to a plate.
- Add the remaining 1 tablespoon butter and the olive oil to the skillet and heat until shimmering.
- Add the chopped onion and sauté for 2 to 3 minutes until softened.
- Add the minced garlic and cook until fragrant and the onion is translucent, about 30–60 seconds.
- Stir in the dried oregano and Italian seasoning and cook for 1 minute to bloom the herbs.
- Add the crushed tomatoes, stir to combine, and simmer for about 5 minutes.
- Add the pan-fried gnocchi to the sauce and toss to coat; simmer briefly so flavors meld.
- Season the dish with salt and black pepper to taste, then sprinkle with crushed red pepper flakes, mozzarella, and Parmesan before serving.
Equipment
- 3-quart pot
- Large Skillet
- Slotted Spoon
- Plate
- Measuring Spoons
Notes
- Nutrition values vary by product used.
- You may use fresh, homemade, or store-bought gnocchi.
- Store leftovers in the fridge for up to 3 days.
- Pasta sauce can substitute for crushed tomatoes but may be sweeter.