Light, fluffy, airy pillows — that you can eat.
That’s what potato gnocchi are to me. They’re so unique and yummy, and the way they almost melt in your mouth make them a perfect choice for toddlers as well as kids and adults.
I’ve made gnocchi on my own as well as bought it from the store and I will say there’s nothing like homemade. Just ask my husband. It’s the dish he orders every single time it’s on the menu at our favorite Italian restaurant. And now, our kids yearn for them with the same passion, too.
Regardless of whether you buy your gnocchi in the store or start from scratch, for this recipe I spotlight the luscious sauce which I use to gently coat the gnocchi before tossing them with fresh basil from our garden, dropping in plump mozzarella balls — which soften and melt the moment they hit the dish — and finishing off everything with a light dusting of Parmesan.
It seems like quite a complex dish, but I guarantee it will take you less time than ordering out for Italian and will draw rave reviews.
Heavenly Gnocchi with Tomato Sauce
- 1 teaspoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 carrot, peeled and diced
- 1 28-ounce can diced tomatoes
- 1/2 teaspoon kosher salt
- 1 pound prepackaged gnocchi
- 2 tablespoons thinly sliced basil
- parmesan cheese
- mozzarella balls
- Heat the oil in a sauce pot over medium heat. Add the onions, garlic and carrots and sauté until veggies are soft, about 5 minutes.
- Add the tomatoes and salt and simmer for 20 minutes. Remove from the heat and puree until smooth using an immersion blender, or carefully transfer to a regular blender and puree.
- Cook the gnocchi according to package directions.
- Drain the gnocchi, add to the sauce and simmer for 2 minutes.
- Top the gnocchi with basil, parmesan cheese and mozzarella cheese balls.