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Homemade Gnocchi with Tomato Sauce photo

Gnocchi with Tomato Sauce

Pan-fried gnocchi tossed in a simple, bright crushed tomato sauce with mozzarella and Parmesan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • 3-quart pot
  • Large Skillet
  • Slotted Spoon
  • Plate

Ingredients
  

  • 1 lb potato gnocchi
  • 2 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1/2 medium yellow onion chopped
  • 1/4 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 24 oz crushed tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup shredded mozzarella
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Fill a 3-quart pot with water, bring to a boil, and add a pinch of salt.
  • Add the gnocchi to the boiling water and cook over medium heat until they float to the surface, then use a slotted spoon to transfer them to a plate.
  • Heat a large skillet over medium heat and melt 1 tablespoon of the butter.
  • Add the cooked gnocchi to the skillet in batches and pan-fry until golden and lightly browned; remove to a plate and repeat as needed.
  • Add the remaining 1 tablespoon butter and the olive oil to the skillet and warm.
  • Add the chopped onion and sauté for 2 to 3 minutes, stirring often, until softened.
  • Add the minced garlic and cook until fragrant and the onion is translucent, about 30–60 seconds.
  • Add the dried oregano and Italian seasoning and cook, stirring, for about 1 minute to bloom the herbs.
  • Pour in the crushed tomatoes, stir to combine, and simmer the sauce for about 5 minutes.
  • Add the pan-fried gnocchi to the sauce, toss to coat, and season with salt and black pepper to taste.
  • Serve the gnocchi topped with shredded mozzarella, grated Parmesan, and sprinkle with crushed red pepper flakes.

Notes

  • Nutrition values may vary by product used.
  • You can use fresh, homemade, or store-bought gnocchi.
  • Leftovers keep in the fridge for up to 3 days.
  • Substitute prepared pasta sauce for crushed tomatoes if desired; adjust seasoning.