Weeknight dinners can be a challenging. Let’s face it, it’s not easy to pull a fancy dinner together when you’ve had a long day at work. Everyone is hungry, tired and ready for a hot meal. Sound familiar? Insert this mini gnocchi with pomodoro sauce recipe.
This mini gnocchi and pomodoro sauce recipe is made entirely from pantry staples and is loaded with flavor. Plus, everything can be made in one pan! Well, two since you need one to boil the Delallo Foods mini gnocchi, but you get my drift.
I love this recipe because it’s loaded with flavor and easy to make. Serve it with my Sarah’s simple salad and some fresh Italian bread and your family is in for a delicious meal. With only two pans, clean-up is a breeze. Just be sure to use an oven-safe pan so you can broil the mozzarella cheese without having to transfer pans.
Mini Gnocchi with Pomodoro Sauce
- pasta pot
- saute pan with sides – oven safe
- 1 lb. mini gnocchi Dellalo Foods
- 2 tablespoons olive oil
- ½ cup shallots diced small
- 3 cloves garlic minced
- 1.5 cups cherry tomatoes sliced in halves
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ½ teaspoon crack black pepper
- 1 teaspoon oregano
- ½ cup chicken stock
- 1 can 28 ounces pomodoro tomatoes
- 2 tablespoons fresh chopped basil
- ¼ cup mascarpone cheese
- 1 cup shredded mozzarella to dish
- Fresh chopped Italian parsley
- Grated parmesan
- Boil a pot of water and cook the gnocchi according to the package. I cooked mine slightly al-dente because they will continue cooking the saucepan. Set aside.
- In a large oven-safe sauté pan with sides, add 2 tablespoons olive oil. Heat the oil over medium heat.
- Next, you’ll add the minced garlic and diced shallots. Let the shallots and garlic sweat in the pan.
- Then, you’ll add the sliced cherry and/or grape tomatoes. Stir well.
- Add the spices, salt, pepper, red pepper flakes and oregano. Stir well.
- Next, you’ll add the chicken stock and deglaze the pan. Once everything is at a light simmer add the can of pomodoro tomatoes. Stir well. Use your wooden spoon to gently break up the larger tomatoes.
- Let everything simmer for a few minutes. Reduce the heat to medium low and allow the sauce to thicken to your liking.
- Next, you’ll add the fresh chopped basil, cooked gnocchi, and mascarpone cheese. Stir until well combined.
- Top with shredded mozzarella and broil for 2-3 minutes until the cheese is melted and browned.
- Remove from the oven, top with chopped Italian parsley and a sprinkle of parmesan cheese. Serve immediately and enjoy.
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!