There’s nothing like a simple and delicious tomato sauce over pillowy, soft gnocchi. Top with fresh Parmesan cheese and this dish is out of this world delicious. Gnocchi in Pomodoro Sauce; it’s what’s for dinner. Yum.
It happens more often than I care to admit that I end up with a few fresh tomatoes that need to be eaten before they go bad. Pomodoro sauce is an excellent and easy way to use up fresh tomatoes. If you wanted to start with canned tomatoes that would work well, too.
So I start but removing the stem end and cutting off any blemishes. Mark the bottom of the tomatoes with and “x” with a pairing knife. This will help peel the skins away after boiling.
Once that’s done, I toss them into a pot of boiling water for about 30 seconds. Then I remove them and immediately plunge them into a bowl of ice water. You can see here that the skins have already begun to peel away from the “x” we created earlier during preparation.
When the tomatoes are cool enough to handle, remove them from the ice water and slide off the skins. At this point, you can choose to seed the tomatoes or leave the seeds in, I usually don’t worry about the seeds.
Now I purée the tomatoes in my food processor. I like mine all the way ground but you can leave it chunkier if you prefer.
Now the fun starts. First, we perfume some oil in the pan with some fresh herbs like parsley, garlic, and basil. Sometimes I add fresh rosemary, too. Add the tomato sauce and simmer for about 20 minutes.
I add my gnocchi into the same pot of boiling water I boiled the tomatoes in. It doesn’t hurt anything and it saves time and weather in boiling another pot.
Once you add the gnocchi into the boiling water, give the water a gentle swirl. This will keep the gnocchi from sticking together. Once they float, they are done. This takes about 2-3 minutes. Remove m from the water and drain well. Then add them to your skillet with the fragrant olive oil.
Add some fresh tomato sauce and add a few fresh herbs like parsley and basil. Allow this to simmer for just a few minutes. Then top with a generous amount of Parmesan cheese.
Plate the gnocchi and add additional cheese, if desired. We serve with steamed vegetables or a tossed green salad. Crusty bread is always tasty to sop up any extra sauce.
Looking for more Gnocchi Recipes? Check out these recipes:
Gnocchi in Pomodoro Sauce
- ¼ cup olive oil , plus 1 tablespoon - divided
- 4 stems fresh Italian flat leaf parsley
- 4 stems fresh oregano
- 2 stems fresh rosemary
- 2 stems fresh basil
- ½ yellow onion , diced
- 3 cloves garlic , minced
- 5-6 fresh tomatoes , or 1 28-ounce can whole peeled tomatoes [SEE NOTE 1]
- Kosher salt and freshly ground black pepper
- 1 Pinch red pepper flakes
- 16 ounce potato gnocchi , package
- ½ cup Parmesan cheese , freshly grated
- Bring a small pan of water to a boil on the stove top.
- To prepare the sauce: start by removing the stem end and cutting off any blemishes. Mark the bottom of the tomatoes with an "x" with a pairing knife. This will help peel the skins away after boiling.
- Add the tomatoes into the boiling water for about 30 seconds. Then I remove them and immediately plunge them into a bowl of ice water. The skins will begin to peel away from the "x" we created earlier.
- When the tomatoes are cool enough to handle, remove them from the ice water and slide off the skins. At this point, you can choose to seed the tomatoes or leave the seeds in, I usually don't worry about the seeds.
- Now I purée the tomatoes in my food processor. I like mine all the way ground but you can leave it chunkier if you prefer and just crush them with your hands.
- In a 10-inch high sided sauté pan heat 1/4 cup of Olive Oil. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp. Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. Cook until the onions are transparent about 2 to3 minutes, then add the tomato puree and cook another 5-7 minutes.
- Meanwhile, bring the saucepan of water back to a boil and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water. Drain and then place the gnocchi into the cooked sauce.
- Top with the grated Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil. Garnish with additional basil or parsley leaves. Serve immediately.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.