Mini Gnocchi with Pomodoro Sauce
This mini gnocchi with pomodoro sauce recipe is here to save the day. Let’s face it, weeknight dinners can be a challenging. 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.
About this 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 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.
When prepping the gnocchi be sure to cook it al dente. The gnocchi will continue cooking in the sauce. Also, be sure to reserve some of the pasta water for the sauce. Once you add the pomodoro tomatoes and their juice, use a wooden spoon to gently crush the whole tomatoes. You want the tomatoes to be in bite sized pieces so theyre easy to eat.
This recipe makes four dinner servings. Please see below for nutritional information.
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more pasta recipes? Try my whipped ricotta and spinach stuffed shells or my creamy spinach artichoke bake. Both are great weeknight meals.
Mini Gnocchi with Pomodoro Sauce
- 1 lb. mini gnocchi, Dellalo Foods, al dente
- 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
- ¼ teaspoon black pepper
- 1 teaspoon oregano
- ½ cup reserved pasta water
- 1 can pomodoro tomatoes, 28 ounce can with juice
- 2 tablespoons basil, fresh chopped
- ¼ cup mascarpone cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons Italian parsley, as garnish
- ¼ cup grated parmesan cheese , as garnish
- pasta pot
- saute pan with sides – oven safe
- Boil a pot of water and cook the gnocchi according to the package. Al-dente is best because the gnocchi will continue cooking the saucepan. Reserve 1/2 cup pasta water. Drain off remaining water using a colander and set the gnocchi aside.
- In a large oven-safe saucepan, 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 tomatoes. Stir well.
- Add the spices, salt, pepper, red pepper flakes and oregano. Stir well.
- Next, you’ll add the reserved pasta water and pomodoro tomatoes to deglaze the pan. Use a 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 and mascarpone cheese. Stir until well combined.Add the gnocchi and toss everything together until well combined.
- Top with shredded mozzarella and broil the entire dish 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.