gnocchi recipe sauce
The Best gnocchi recipe sauce
What I love most about this recipe is how adaptable it is. You can make it as simple or as indulgent as you want—just swap in a splash of red wine for depth, or add a bit of fresh basil for brightness. It’s also surprisingly light on calories compared to how satisfying it feels, thanks to the natural starch in the gnocchi and the lean protein from the chicken or shrimp. Plus, it’s a great way to use up leftover veggies, like zucchini or spinach, without making the dish feel heavy. For me, it’s the kind of meal that’s easy to throw together but always feels special, whether it’s a cozy family dinner or a quick weeknight fix.
Classic Gnocchi with Creamy Tomato Garlic Sauce
A simple, comforting sauce that pairs perfectly with soft potato gnocchi. Rich in flavor and quick to prepare, this dish highlights the natural sweetness of the gnocchi.
🥘Ingredients
- 1 lb fresh potato gnocchi
- 1 cup whole milk
- 1 egg
- 1/2 cup all-purpose flour
- 1 cup canned crushed tomatoes
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). If using store-bought gnocchi, skip to step 3. -
2
Boil a large pot of salted water. Once boiling, add the potato gnocchi and cook for 2–3 minutes until they float to the surface. Drain and set aside. -
3
In a mixing bowl, combine milk, egg, and flour. Gradually add a little of the hot gnocchi water to form a smooth dough. Knead lightly and let rest for 10 minutes. -
4
Roll the dough into thin sheets, cut into small pieces, and shape into small lumps. Place on a baking sheet lined with parchment paper and bake at 425°F (220°C) for 15–20 minutes until golden. -
5
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in crushed tomatoes, red pepper flakes, and simmer for 5 minutes. -
6
Reduce heat to low, stir in heavy cream, and let it thicken slightly for 2–3 minutes. Season with salt and pepper to taste. -
7
Serve the baked gnocchi in the sauce, ensuring each piece is generously coated.
🔧Equipment
- Large skillet
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Gnocchi with Creamy Tomato Garlic Sauce Works
❓ Frequently Asked Questions About Gnocchi with Creamy Tomato Garlic Sauce
How do I adjust the sauce for extra creaminess?
Use a splash of heavy cream or half-and-half when stirring in the melted butter, or blend in a spoonful of mascarpone or ricotta for a richer texture. If the sauce is too thick, simmer for 1–2 minutes to reduce it slightly. Avoid overcooking, as it can make the sauce grainy.
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Can I substitute any of the herbs in the sauce?
Yes, but keep the ratio simple. Replace parsley with fresh basil or chives, or swap rosemary for thyme. For a stronger flavor, increase the quantity by half. If using dried herbs, use one-third the amount of fresh.
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What’s the best way to prevent gnocchi from falling apart when cooking?
Gently fold the gnocchi into the sauce just before serving—don’t stir too early. If they’re already breaking, cook them first in boiling salted water for 2–3 minutes until they float, then drain and add the sauce in one go. Overcooking in the pan can also cause them to disintegrate.
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How long should I simmer the sauce before adding the gnocchi?
Simmer the sauce for 3–4 minutes until it thickens slightly but still holds its shape. If you add the gnocchi too early, they’ll absorb too much liquid and become mushy. A quick simmer ensures the sauce coats them evenly without overworking it.
