Tomato Gnocchi
Golden, crispy Tomato Gnocchi tossed in a rich garlicky tomato sauce with fresh basil and melty mozzarella. Cozy, fast, and flexible for weeknights or comfort-food cravings.
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Servings: 4
Calories: 430kcal
Cost: $13
Equipment
- Large skillet or wide pan (for crisping gnocchi and making sauce)
- Wooden spoon or spatula (for stirring)
- Sharp knife (for chopping garlic/onion)
- Cutting board
- Can opener (for tomatoes)
Ingredients
- 16 oz Potato gnocchi - Store-bought or homemade
- 28 oz can Crushed tomatoes - Canned
- 3 cloves Garlic - Minced
- 2 tablespoon Olive oil
- 1 cup Mozzarella cheese - Shredded or torn
- 6–8 leaves Fresh basil - Torn
- Salt & black pepper - Diced (optional, for extra flavor)
- 1 Red pepper flakes - Optional, for heat
- ½ teaspoon Red pepper flakes - Optional, for heat
- ¼ cup Parmesan cheese - Grated, for serving
- 2 tablespoon Heavy cream - Optional, for creaminess
- 1 teaspoon Dried Italian seasoning - Or fresh oregano
- 1 cup Cherry tomatoes - Halved, optional add-in
- 2 cups Spinach or arugula - Optional add-in
- 1 cup Italian sausage or chicken - Cooked, optional protein
- ½ cup Ricotta cheese - Optional, stirred in at the end
Instructions
- Crisp the gnocchi in hot oil until golden and remove
- Build the sauce base with onion, garlic, and tomatoes
- Simmer sauce and adjust seasoning
- Return gnocchi, add basil and mozzarella, stir to coat
- Serve hot with Parmesan and basil
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes
Nutrition
Serving: 350g | Calories: 430kcal | Carbohydrates: 52g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 25mg | Sodium: 720mg | Potassium: 780mg | Fiber: 6g | Sugar: 9g | Vitamin A: 950IU | Vitamin C: 18mg | Calcium: 220mg | Iron: 4mg