Gnocchi In Light Tomato Sauce Recipes

EASY GNOCCHI WITH TOMATO SAUCE

Easy Gnocchi with Tomato Sauce image

This gnocchi dish works for meatless Monday, and from start to finish can be plated in less than 20 minutes. If desired, add some cheese or other spices and herbs.

Provided by thedailygourmet

Categories Gnocchi

Time 15m

Yield 3

Number Of Ingredients 7

Ingredients

1 (16 ounce) package gnocchi
2 teaspoons olive oil
3 cloves garlic, minced
1 (14.5 ounce) can petite diced tomatoes
salt and freshly ground black pepper to taste
½ teaspoon Italian seasoning
1 tablespoon basil chiffonade (thinly sliced fresh basil leaves)

Steps:

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
Meanwhile, heat olive oil in a heavy skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute.
Add tomatoes with liquid and season with salt and pepper. Cook tomato sauce until slightly thickened, 5 to 10 minutes.
Once gnocchi float to the top, drain, and transfer to a serving dish. Top gnocchi with tomato sauce and sprinkle with basil chiffonade.

Nutrition Facts : Calories 275.9 calories, Carbohydrate 32.1 g, Cholesterol 28.4 mg, Fat 13.8 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 6.9 g, Sodium 419.9 mg

GNOCCHI WITH TOMATO SAUCE

Gnocchi with Tomato Sauce image

This mouthwatering Italian recipe for gnocchi with tomato sauce was adapted from Martha Stewart Living, February 2004.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/4 cup dry white wine
1 can (28 ounces) whole plum tomatoes with juice, crushed by hand
1 can (14 1/2 ounces) tomato sauce
2 sprigs basil
1/4 teaspoon crushed red pepper, flakes
Coarse salt and freshly ground pepper
Basic Potato Gnocchi
Thinly shaved parmesan cheese, for serving

Steps:

Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.
Reheat gnocchi over low heat; gently toss. Serve with cheese shavings.

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