Italian
Speedy Tomato Gnocchi
Shelf-stable or fresh gnocchi simmered in a garlic tomato sauce with basil and parmesan. One pan, about 20 minutes, and no meat.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Gnocchi cooks in the sauce, so there is no second pot.
- Crushed tomatoes and garlic are the sauce.
- It is vegetarian without trying to imitate meat.
- Parmesan at the end makes the sauce cling.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oil in a large skillet over medium. Add garlic and pepper flakes and stir 30 seconds.
- 2
Pour in the tomatoes, salt, and sugar. Simmer 5 minutes.
- 3
Stir in the gnocchi and water. Cover and cook 5 to 6 minutes, stirring once, until the gnocchi float and are tender.
- 4
Uncover and simmer 2 minutes if the sauce is thin.
- 5
Take it off the heat. Stir in the parmesan.
- 6
Tear the basil over the top and serve.
Pro tips
- Fresh gnocchi cooks faster than shelf-stable. Start checking at 3 minutes.
- Sugar is there to balance canned tomatoes, not to make dessert. A teaspoon is enough.
- If the gnocchi stick, you need that half cup of water. Do not skip it.
Easy substitutions
- Parmesan
- Pecorino, a little less.
- Basil
- A teaspoon of dried oregano, added with the tomatoes.
Storage and reheating
Storage
Refrigerate up to 3 days. Gnocchi soften further.
Reheating
Warm in a skillet with a splash of water until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 420
- Protein
- 13 g
- Carbs
- 72 g
- Fat
- 8 g
- Fiber
- 5 g
Budget friendly · Stovetop, One Pan
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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