Pillowy gnocchi topped withthe easiest homemade marinara sauce. Ready in 10 minutes from start to finish. These creamy tomato gnocchi are simple, yet packed with fresh flavors.
Leaves from 3 large basil sprigs, plus more for garnish
Parmesan shaves for garnish
Instructions
Add crushed tomatoes and olive oil to a large saucepan or skillet over medium heat and bring to a simmer.
Add parmesan, salt, and black pepper to the slowly simmering tomato sauce. Cook for 3 minutes, stirring occasionally.
Meanwhile, bring a pot of generously salted water to a boil (an electric water kettle comes in handy). Add potato gnocchi and cook until they are floating, about 3 minutes (see package instructions).
While gnocchi are cooking, add fresh basil, large leaves torn, to the sauce. Cook a few more minutes if you want to further reduce the sauce. Taste and season with salt as needed.
Drain gnocchi, and add them to the marinara. Stir until combined.
Top with fresh basil leaves and parmesan shaves, and enjoy.
Notes
Gnocchi: I use shelf-stable gnocchi that come in vacuum-sealed bags in the dried-pasta aisle.Parmesan cheese: I use freshly grated parmesan cheese from a block for the sauce (loosely packed when measured in cups). If using pre-grated parmesan, only use 2-3 tablespoons if it’s the fine powdery kind. When buying a block, you can easily make shaves for garnish, using a knife, vegetable peeler or the slicing portion of a box grater.