Homemade Gnocchi with Tomato Sauce

Homemade Gnocchi with Tomato Sauce

We like gnocchi so much and, since we can cook them correctly using the recipe here, I suggest trying them with an exemplary Marinara Sauce, as well. This is how my girls like gnocchi most often, maybe with a bit of grated parmesan on top.

If you have Marinara tomato sauce on hand (I usually have 30-40 jars per season) and some supplies of gnocchi in the freezer, you can always improvise a quick meal without much effort. And even if you don't have these, the process is not complicated. Take the steps one by one and enjoy a delicious Italian-style meal right at your home.

Ingredients

Marinara sauce, for pizza and pasta
800 ml
see the link to the recipe in step 1
Homemade gnocchi
600 g
see the link to the recipe in step 2
Parmesan
4 tbsp

Step by step

Step 1

First of all, I recommend starting with the Marinara tomato sauce. For maximum tastiness, bring the sauce to the boil, then keep it warm until gnocchi are ready. 

Homemade Gnocchi with Tomato Sauce - Step 1
Step 2

Shape the gnocchi following this recipe on the website - Homemade gnocchi.

I was telling you they can be stored in the freezer, in which case they don't need thawing in advance.

Homemade Gnocchi with Tomato Sauce - Step 2
Step 3

Bring to a boil water and salt in a large pot.

When it comes to the boil, add the gnocchi and simmer until they start to rise at the surface.

Homemade Gnocchi with Tomato Sauce - Step 3
Step 4

With a slotted spoon, remove the cooked gnocchi from the pot and place them in the saucepan with the hot tomato sauce.

Homemade Gnocchi with Tomato Sauce - Step 4
Step 5

Mix carefully, it's even better if you actually shake the pot. Gnocchi are very tender when hot and we don't want to mash them.

Homemade Gnocchi with Tomato Sauce - Step 5
Step 6

Serve immediately with a little grated parmesan on top, if you like.

Enjoy!

Homemade Gnocchi with Tomato Sauce - Step 6
Quantity: 4 servings
Prep time: 30 min
Difficulty: intermediate
Ready in: 120 min
Publish date:

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