Gnocchi Rosso

Gnocchi Rosso

Gnocchi Rosso is the restaurant worthy meal that most people don’t know they can make at home for half the cost! It’s a comforting and flavorful meal everyone needs for a Sunday supper.

This dish is velvety, rich and is ready in under 30 minutes. Gnocchi is a potato dumpling that is tender and pasta like. It’s made with the same flour-water combination as pasta, but potatoes are the main ingredient. It stands up to delicate browned butter sauces or to cream sauces. It could be the most versatile Italian pasta out there.

Super easy to make yourself at home or most local grocery stores now are stocking packaged gnocchi. So it’s easier now to make this restaurant quality meal at home. I love Gia Russa prepackaged gnocchi, it’s totally traditional, totally Italian and totally delicious.

When cooking gnocchi, fresh or prepackaged, the key is to never overcook it, it gets mushy. Most of the time I will saute the gnocchi in butter to brown it and crisp up the outside but this prepackaged gnocchi maintains it shape and I finish cooking the gnocchi in the sauce so it literally takes 2 minutes of boiling for it to cook.

So comforting and so delicious. Cozy up with a bowl for a date night in, just don’t forget the wine!

Wine Pairing Recommendation: A crispy, mineral driven Pinot Gris or Pinot Grigio will balance these rich flavors and enhance the roasted tomatoes.

Gnocchi Rosso

Gnocchi Rosso

9 August, 2018
: 2
: 10 min
: 20 min
: 30 min
: Easy

By:

Ingredients
  • 1 package Cherry Tomatoes
  • Olive Oil, for drizzling
  • 1 pound Gnocchi
  • 1 tablespoon Butter
  • 1 tablespoon Olive Oil
  • 1 whole Sweet Onion, diced
  • 2 cloves Garlic, minced
  • 2/3 cup Dry White Wine
  • 1 can {8 ounces} Tomato Sauce
  • 1 cup Heavy Whipping Cream
  • 1 pinch Red Pepper Flake
  • Kosher Salt and Ground Black Pepper, for seasoning
  • Fresh Basil and Parsley, chopped for garnish
  • Parmesan, grated for garnish
Directions
  • Step 1 Preheat your oven to 400 degrees F.
  • Step 2 Place cherry tomatoes on a sheet pan and drizzle with olive oil. Roast in your oven for 10-15 minutes until cherry tomatoes skins are blistered and bursting.
  • Step 3 Meanwhile, bring a large pot of salted water to a boil. Cook your gnocchi for 2 minutes and drain well.
  • Step 4 Heat butter and oil in a large skillet over medium heat. Add the diced onion and sauté, stirring occasionally, for 3 minutes. Add the minced garlic and stir while cooking until garlic is fragrant, about 30 seconds to a minute. Deglaze the pan with the white wine and bring to a simmer to reduce slightly, stirring occasionally.
  • Step 5 Add the tomato sauce and stir well until combined. Cook for 2-3 minutes, then stir in the heavy cream. Season with a pinch of red pepper flake, kosher salt and ground black pepper. Add roasted tomatoes and cooked gnocchi to the pan and toss in the sauce to coat. Garnish with chopped basil, parsley and parmesan. Serve and enjoy!

Gnocchi Rosso

Savor and Enjoy!



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