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| English: A bowl of "gnocchi di patate" with a tomato-chorizo sauce, with red bell pepper. Seasoned with some seasalt, pepper and basil. Nederlands: Een kom "gnocchi di patate" met een tomaten-chorizo saus. Met rode paprika. Op smaak gebracht met wat zeezout, peper en basilicum. (Photo credit: Wikipedia) |
I pondered sauce types, debating meat sauce, Alfredo sauce and with or without meatballs. After surveying the kitchen stock, I decided that the pop and brightness of a good tomato sauce suited my fancy. I saute'd some onions and garlic then tossed in a can of stewed Italian tomatoes. While those simmered I cooked the gnocchi in boiling water. After they float for 2 minutes, they are all done. How cool and easy is that? Tossed in sauce they made a flavorful filling dish.
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| My version of Gnocchi in Tomato Sauce. |
For the tomato sauce
1 – 15 oz. can Italian stewed tomatoes, undrained
1 T. extra virgin olive oil
1/4 cup onion, chopped
2 cloves garlic
1/4 tsp. red pepper flakes
1 tsp. basil
1 tsp. oregano
1/2 tsp. thyme
Salt to taste
For the pasta
1/2 pkg. or about 1 cup potato gnocchi
sprinkle of Kosher salt
1 tsp. olive oil
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| gnocchi cooking (Photo credit: She Paused 4 Thought) |
Fill large pot with salted water. Turn heat to medium high and bring to a boil.
In medium skillet, drizzle olive oil and let warm over medium heat. When hot (but not smoking), add onion and cook 2-3 minutes until just tender. Add garlic and red pepper flakes. Stir, cooking just a couple of minutes, then add tomatoes and liquid. Sprinkle in spices. Reduce heat to low and cover.
Add gnocchi to boiling water. Drizzle a few drops of olive oil in water. When pasta floats for 2 minutes it's done. Drain or strain with slotted spoon and move pasta to tomato sauce in skillet. Stir to coat and sprinkle with Parmesan cheese. Serves 4.
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