Step-by-Step Guide: How to Make Perfect Gnocchi in Pomodoro Sauce

Indulge in the ultimate comfort food with our homemade gnocchi in Pomodoro sauce recipe. Enjoy pillowy gnocchi smothered in rich tomato goodness. A taste of Italy awaits!

Craving a taste of Italy? Look no further! Our homemade gnocchi in Pomodoro sauce recipe is a culinary delight that will transport you to the streets of Rome.

Each forkful of these tender, pillowy gnocchi coated in a luscious tomato sauce is a burst of flavor that will leave you wanting more. With our step-by-step guide, you’ll be able to recreate this authentic Italian dish right in your own kitchen.

Perfect for a cozy family dinner or a gathering with friends, our gnocchi in Pomodoro sauce is a guaranteed crowd-pleaser. Get ready to impress your taste buds and elevate your cooking skills with this delicious recipe. Buon appetite!

Ingredients

Our gnocchi in Pomodoro sauce recipe features the finest ingredients: soft and fluffy potato-based gnocchi paired with a rich and savory Pomodoro sauce. It’s a heavenly combination that will satisfy your cravings and transport you straight to the heart of Italian cuisine.

• Olive oil – cooking quality for sautéing is best. Better oil should be used for drizzling over the finished sauce.
• Fresh herbs: Italian flat leaf parsley, Oregano, Rosemary, and Basil
• Onions & Garlic
• Tomatoes – fresh or canned
• Salt and freshly ground black pepper – to taste
• Red pepper flakes – optional
• Potato gnocchi recipe
• Parmesan cheese , freshly grated

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How to Prepare Gnocchi in Pomodoro

Prepare our mouthwatering gnocchi in Pomodoro sauce in just a few simple steps: cook the gnocchi until tender, simmer the Pomodoro sauce, and combine for a delectable dish. Serve with grated Parmesan and fresh basil for an authentic Italian experience. Enjoy!

1. 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.
2. 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.
3. 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.
4. Now purée the tomatoes in my food processor [paid link]. I like mine all the way ground but you can leave it chunkier if you prefer and just crush them with your hands.
5. 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.
6. Meanwhile, bring the saucepan [paid link] 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.
7. Top with the grated Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil.
8. Garnish with additional basil or parsley leaves. Serve immediately.

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Recipe Tips and Kitchen Tricks

1. For light and fluffy gnocchi, ensure your boiled potatoes are fully cooked and properly drained before mashing them.
2. To prevent sticky gnocchi, use minimal flour when shaping and rolling the dough. Overworking the dough can make it dense.
3. Add a pinch of salt to the boiling water when cooking the gnocchi. It enhances the flavor.
4. Toss cooked gnocchi in the pomodoro sauce just before serving to prevent them from getting mushy.
5. Don’t forget to garnish with freshly grated Parmesan cheese and torn basil leaves for a burst of freshness and added visual appeal.
6. Serve the gnocchi immediately after cooking for the best texture and taste.
7. Feel free to experiment by adding your favorite ingredients like cooked pancetta, mushrooms, or fresh spinach to the sauce for extra flavor and variety.

Recipe Variations

1. Creamy Gnocchi in Pomodoro Sauce: Add a splash of heavy cream or a dollop of mascarpone cheese to the Pomodoro sauce for a lusciously creamy twist.
2. Gnocchi with Pesto Pomodoro Sauce: Blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil to create a vibrant pesto. Mix the pesto with the Pomodoro sauce and toss with the gnocchi for a burst of herbaceous goodness.
3. Baked Cheesy Gnocchi: Layer the cooked gnocchi with Pomodoro sauce and a generous amount of mozzarella cheese in a baking dish. Bake until the cheese is golden and bubbly for a comforting and cheesy delight.
4. Gnocchi with Spicy Arrabbiata Sauce: Amp up the heat by adding crushed red pepper flakes or sliced chili peppers to the Pomodoro sauce. The spicy kick will add a fiery twist to your gnocchi.
5. Gnocchi with Sun-Dried Tomato Sauce: Blend sun-dried tomatoes, garlic, olive oil, and basil until smooth to create a tangy and intense sauce. Toss with the gnocchi for a burst of Mediterranean flavors.
6. Gnocchi Carbonara: Sauté diced pancetta or bacon until crispy. Mix with the cooked gnocchi, pomodoro sauce, and beaten eggs for a creamy and indulgent twist on the classic carbonara.
7. Gnocchi with Fresh Herbs: Add a handful of freshly chopped herbs like parsley, basil, or thyme to the Pomodoro sauce. The herbs will infuse the dish with a burst of aromatic freshness.

Serving Suggestions

1. Serve the gnocchi in pomodoro sauce as a main course with a side of garlic bread or a fresh green salad for a complete and satisfying meal.
2. Garnish the dish with a sprinkle of freshly grated Parmesan cheese and some torn basil leaves to add a touch of elegance and freshness.
3. For a more substantial meal, serve the gnocchi alongside grilled chicken or seared shrimp for added protein.
4. Create a rustic Italian-inspired feast by serving the gnocchi with a platter of antipasti, including cured meats, olives, and marinated vegetables.
5. Serve the gnocchi family-style in a large serving bowl, allowing everyone to help themselves and enjoy the comforting flavors together.

Frequently Asked Questions (FAQs)

Q: How do I know when the gnocchi is fully cooked? Gnocchi is ready when it floats to the top of boiling water. It usually takes about 2-3 minutes. Alternatively, you can test the doneness by cutting one piece in half – it should be soft and tender throughout.

Q: Can I make the gnocchi in advance? Yes, you can make the gnocchi ahead of time. After shaping the gnocchi, place them on a floured baking sheet and freeze them until firm. Once frozen, transfer them to a freezer bag. When ready to cook, simply boil the frozen gnocchi for an extra minute or two.

Q: Can I use store-bought gnocchi instead of making it from scratch? Absolutely! Store-bought gnocchi works just as well for this recipe. Follow the cooking instructions on the package, then proceed with making the pomodoro sauce.

Q: Can I substitute the pomodoro sauce with a different tomato sauce? Yes, you can use your favorite tomato sauce instead of pomodoro sauce. Whether it’s marinara, arrabbiata, or a homemade sauce, feel free to use what you prefer or have on hand.

Q: Can I make the pomodoro sauce in advance? Certainly! You can prepare the pomodoro sauce ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop before tossing it with the cooked gnocchi.

Q: Is gnocchi in pomodoro sauce gluten-free? Traditional gnocchi is typically made with wheat flour, which contains gluten. However, you can find gluten-free gnocchi options made with alternative flours like rice or potato starch. Check the packaging to ensure it’s gluten-free if you have dietary restrictions.

Q: Can I reheat leftovers? Yes, you can reheat the leftovers in a skillet over low heat or in the microwave until warmed through. If the sauce has thickened, you can add a splash of water or broth to loosen it up.

Q: Can I freeze the leftover gnocchi in pomodoro sauce? While it’s possible to freeze the leftovers, the texture of the gnocchi may change slightly upon thawing and reheating. For the best results, it’s recommended to freeze the gnocchi and pomodoro sauce separately and then combine and reheat them when ready to enjoy.

Wine Pairings

Wine Pairings:

1. Chianti: This classic Italian red wine with its medium body and balanced acidity pairs wonderfully with the rich flavors of the pomodoro sauce and the heartiness of the gnocchi.
2. Sangiovese: Another fantastic red wine option, Sangiovese offers fruity notes and a touch of earthiness that complement the tomato-based sauce and enhance the overall flavors of the dish.
3. Pinot Noir: With its light to medium body and subtle fruitiness, Pinot Noir provides a versatile and elegant choice, harmonizing with the flavors of the pomodoro sauce without overpowering the dish.
4. Vermentino: For white wine enthusiasts, Vermentino offers a refreshing and crisp choice. Its citrusy and herbal notes provide a lovely contrast to the richness of the pomodoro sauce.
5. Rosé: A dry rosé with its vibrant acidity and red fruit flavors can be a delightful and versatile pairing. It adds a touch of freshness and complements the tomato-based sauce beautifully.

Cocktail Pairings:

1. Classic Negroni: The bitterness and herbal complexity of a Negroni cocktail make it an intriguing companion to the rich flavors of the pomodoro sauce. Its balance of gin, Campari, and sweet vermouth is a delightful match.
2. Aperol Spritz: This refreshing and effervescent cocktail, made with Aperol, Prosecco, and a splash of soda water, offers a perfect balance of bitterness and sweetness that complements the flavors of the dish.
3. Basil Smash: The herbal and aromatic notes of a Basil Smash cocktail, made with fresh basil leaves, gin, lemon juice, and simple syrup, can enhance the overall experience of the meal.
4. Vodka Martini: For those who prefer a classic cocktail, a well-made Vodka Martini provides a clean and crisp option that won’t overpower the flavors of the dish.
5. Tomato-based Bloody Mary: A Bloody Mary made with tomato juice, vodka, and a variety of spices can create a fun and unique pairing, emphasizing the tomato flavors and adding a hint of spice to the meal.

Gnocchi in Pomodoro Sauce

Ronda Eagle | Kitchen Dreaming

There’s nothing like a simple and delicious tomato sauce over pillowy, soft gnocchi.

5 from 1 vote

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 392 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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 [paid link]. 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 [paid link] 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.

Notes

1). Skip steps 2-5 if using canned whole tomatoes.

Nutrition

Serving: 11/4 recipeCalories: 392kcalCarbohydrates: 49gProtein: 11gFat: 18gSaturated Fat: 4gCholesterol: 9mgSodium: 595mgPotassium: 425mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 24mgVitamin D: 1µgVitamin E: 3mgVitamin K: 44µgCalcium: 212mgFolate: 31µgIron: 5mgZinc: 1mg

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