Tomato Basil Gnocchi
Potato-ey, pillow-soft gnocchi tossed in a highly flavorful, cheesy tomato basil sauce. This classic Italian dish is ready under 30 minutes and so delicious!
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Servings: 3 people
Calories: 502kcal
Ingredients
- 1 tbsp garlic minced
- 1-2 tsp extra virgin olive oil
- 28 oz San Marzano Peeled Tomatoes
- 17-20 fresh basil leaves chopped
- 4 oz burrata
- 1 tsp sugar
- salt to taste
- pepper to taste
- 1 1/4 lbs gnocchi
- 1/4 cup parmesan cheese shredded
Instructions
- In a medium large pot, saute garlic in olive oil for 20-30 seconds or until fragrant. Do not burn garlic.
- Add tomatoes (including juice) into the pot. Then add basil leaves (see Note 1), burrata and sugar. Break the burrata and stir into the sauce. Bring to boil.
- Once the sauce boils, bring to medium low heat and cook for another 15-20 minutes to thicken sauce. Then add salt and pepper to taste.
- While waiting for the sauce to cook, bring water to boil in a separate pot and cook gnocchi based on package instructions. I cooked mine for 3 minutes once it comes to a boil.
- Drain water from gnocchi and toss gnocchi in sauce. (See Note 2)
- Garnish with shredded parmesan cheese. Serve and enjoy!
Notes
Note 1: The canned San Marzano Peeled Tomatoes is typically seasoned with basil. Use more basil leaves than what this recipe called for if not using the canned San Marzano Peeled Tomatoes.
Note 2: This recipe yields a slightly saucier gnocchi. Use more gnocchi if you like your gnocchi with less sauce.
Nutrition
Calories: 502kcal | Carbohydrates: 80g | Protein: 19g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 1347mg | Potassium: 497mg | Fiber: 7g | Sugar: 8g | Vitamin A: 759IU | Vitamin C: 26mg | Calcium: 428mg | Iron: 10mg
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