Baked Gnocchi with Pomodoro Cream Sauce
Baked Gnocchi with Pomodoro Cream Sauce
A warm and cozy dish full of pillowy gnocchi, and a rich creamy pomodoro sauce made with 5 ChefsBest® Excellence Award winner Whole Peeled Red Gold Tomatoes, this is the weeknight meal of your dreams. It’s ready in under an hour and the whole family is sure to love it.
Whenever anyone asks me what my favorite type of food is, the answer is always Italian. Without a doubt, it’s the one food that I could eat every single day and I swear I’d never get tired of it. There’s just such a variety of dishes that there’s something to suit every mood.
The one thing I swear by when I cook Italian food though is that you need to have the best ingredients. If you’re starting with a sub-par tomato, then what’s even the point?
Red Gold tomatoes have been my go-to for years. I want to make sure that my family is eating the best ingredients possible, and for me, that’s Red Gold all the way. I love supporting a family company, I love their commitment to award-winning quality tomatoes, and above all I love that they just taste so good!
Red Gold uses steam to can their tomatoes, which forms an air-tight seal in the non BPA lined cans. This means you get fresh tomato flavor with no “can” taste to them, and the steam means no artificial preservatives.
Ingredients List
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Gnocchi
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Olive Oil
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Fresh Parsley
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Fresh Oregano
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Fresh Rosemary
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Fresh Basil (plus extra for garnish)
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Shallots
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Garlic
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Red Gold ® Tomato Paste
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Salt and Pepper
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Crushed Red Pepper
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2 (14.5) ounce or 1 (28) ounce can of Red Gold ® Whole Peeled Tomatoes
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Heavy Cream
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Mozzarella
Baked Gnocchi with Pomodoro Cream Sauce
Recipe Notes
Flavor: One of the keys to this dish is the initial toasting of the fresh herbs in the olive oil. This infuses the whole dish with delicious, herby flavors that you can really taste in the final dish.
Texture: If you’ve never had gnocchi before, they’re little potato dumplings. Don’t worry – they don’t taste like potato! They’re soft and delicate, and they only take about 3 minutes to cook, which means they’re perfect for a mid-week meal.
Ease: despite the somewhat long ingredient list, this is a really simple meal to put together. Like I said above, gnocchi cooks incredibly quickly, and the sauce only takes about 20 minutes from start to finish. A quick toss in the oven to melt the cheese, and you’re eating dinner in no time!
Recipe Highlights:
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Easy to make
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Quick weeknight dinner
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5 ChefsBest® Excellence Award winner Whole Peeled Red Gold Tomatoes
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Adaptable
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Vegetarian
FAQ’s
What if I can’t find all the fresh herbs? That’s totally fine! I find that fresh oregano can be really hard to find where I live. Use the fresh herbs that you CAN find, and then once the tomatoes are in the pan, add a teaspoon of whatever herb you couldn’t find in dried form. I would start with ½ teaspoon then taste and adjust.
Could I make this vegan? You sure can! Just substitute vegan mozzarella, and you’re good to go – the rest of the recipe is already vegan friendly!
What’s the best way to store leftovers? Store any leftovers in the fridge in an airtight container for 2-3 days. Reheat on medium heat in the microwave.
Baked Gnocchi with Pomodoro Cream Sauce
Tips and Tricks
Start by making the gnocchi. Because it’s going to be going back in the sauce it doesn’t matter if it sits out a bit while the sauce is cooking.
Make sure you use a splatter screen while toasting the herbs in the oil to prevent any burns or messes.
What’s your favorite Italian recipe? Let me know in the comments below, and make sure to SUBSCRIBE so you never miss a new recipe!
4-6
Sara
20 Min
45 Min
1 H & 4 M
Baked Gnocchi with Pomodoro Cream Sauce
Ingredients
- 1 (16 ounce) package of gnocchi
- ¼ cup extra virgin olive oil
- 4 stems fresh flat leaf parsley
- 4 stems fresh oregano
- 4 stems fresh rosemary
- 4 stems fresh basil
- ½ cup thinly sliced shallots
- 3 garlic cloves, minced
- 1 tablespoon Red Gold® Tomato Paste 6 oz
- Salt and black pepper to taste
- Pinch red pepper flakes
- 2 (14.5 ounce) cans Red Gold® Whole Peeled Tomatoes 14.5 oz or1 (28 ounce) can Red Gold® Whole Peeled Tomatoes 28 oz
- ¼ cup heavy cream
- 4 ounces shredded mozzarella cheese
- Fresh basil leaves torn for garnish
Instructions
- Preheat oven to 400° F. Spray an oven safe dish, 8 inch round baking dish, with non-stick cooking spray.
- Bring a large pot of salted water to a boil. Add gnocchi and cook according to package directions. Drain and set aside.
- Add olive oil to large saucepan over medium heat. Add parsley, oregano, rosemary and basil. Cook for about 5 minutes or until the herbs become crisp. Remove herbs and discard. Add shallots and cook, stirring frequently, for about 3 minutes. Now add garlic and cook for an additional 1 minutes.; Stir in tomato paste, salt, black pepper and red pepper flakes, cooking about 3 minutes more. Crush tomatoes with your hands and add to saucepan along with the juice. Bring the sauce to a simmer and cook for 10 to 15 minutes until slightly thicken. Remove from heat and stir in cream and gnocchi.
- Transfer half of mixture into prepared dish. Top with half of the cheese. Then add remaining sauce and top with remaining cheese. Place in oven and cook for 10 minutes. If you want to brown cheese, place under the broiler for 1 to 2 minutes.
- Allow baked gnocchi to rest for 5 minutes before serving. Then top with fresh basil leaves. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.
Notes:
Make sure you use a splatter screen while toasting the herbs in the oil to prevent any burns or messes.
Nutrition Facts
Calories
314
Fat (grams)
15
Sat. Fat (grams)
4.5
Carbs (grams)
3.8
Fiber (grams)
8.3
Sugar (grams)
18.4
Protein (grams)
12.9
Sodium (milligrams)
234
Cholesterol (grams)
17
All nutritional info is approximate.
This post is brought to you by Red Gold Tomatoes. All opinions, content, and words are my own. Thank you for supporting sponsors that allow me to continue to create new recipes for you here on Sara’s Tiny Kitchen!
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