Description
A quick and flavorful gnocchi dish featuring tender potato gnocchi simmered in a rich tomato sauce with garlic, herbs, and a blend of mozzarella and parmesan cheeses, garnished with fresh basil.
Ingredients
Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 (14 ounce) can diced tomatoes, with juices
- 2 tablespoons tomato paste
- 1/4 cup chicken broth
- 1/4 teaspoon Italian seasoning
- Salt & pepper, to taste
Main
- 1 pound uncooked potato gnocchi
- 1/2 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- Small handful fresh basil, torn or sliced
Instructions
- Heat oil and butter: Add the olive oil and butter to a deep skillet over medium heat. Once the butter melts and the mixture is hot, add the minced garlic and cook for about 30 seconds until fragrant but not browned.
- Add tomato base: Pour in the canned diced tomatoes with their juices, tomato paste, chicken broth, and sprinkle the Italian seasoning into the pan. Stir well to combine all the ingredients into a cohesive sauce.
- Cook gnocchi: Stir in the uncooked potato gnocchi. Cook over medium heat, stirring frequently to prevent sticking, until the gnocchi is tender and cooked through, about 5 to 7 minutes. During cooking, the sauce will thicken as starches release from the gnocchi.
- Add cheeses and basil: Taste the gnocchi for doneness. Once cooked, stir in the shredded mozzarella, grated parmesan, and fresh basil leaves until the cheeses melt smoothly into the sauce. Season with salt and pepper according to your preference.
- Serve: Serve the gnocchi immediately while hot, garnished with additional basil if desired.
Notes
- Use fresh basil for the best flavor but dried basil can be substituted in a pinch.
- Adjust seasoning with salt and pepper towards the end to suit your taste.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Do not overcook the gnocchi to avoid them becoming mushy.
