Tomato Gnocchi
Golden, crispy Tomato Gnocchi tossed in a rich garlicky tomato sauce with fresh basil and melty mozzarella. Cozy, fast, and flexible for weeknights or comfort-food cravings.
Cost: $13
🍳 Equipment
- Large skillet or wide pan (for crisping gnocchi and making sauce)
- Wooden spoon or spatula (for stirring)
- Sharp knife (for chopping garlic/onion)
- Cutting board
- Can opener (for tomatoes)
🛒 Ingredients
- 16 oz Potato gnocchi - Store-bought or homemade
- 28 oz can Crushed tomatoes - Canned
- 3 cloves Garlic - Minced
- 2 tablespoon Olive oil
- 1 cup Mozzarella cheese - Shredded or torn
- 6–8 leaves Fresh basil - Torn
- Salt & black pepper - Diced (optional, for extra flavor)
- 1 Red pepper flakes - Optional, for heat
- ½ teaspoon Red pepper flakes - Optional, for heat
- ¼ cup Parmesan cheese - Grated, for serving
- 2 tablespoon Heavy cream - Optional, for creaminess
- 1 teaspoon Dried Italian seasoning - Or fresh oregano
- 1 cup Cherry tomatoes - Halved, optional add-in
- 2 cups Spinach or arugula - Optional add-in
- 1 cup Italian sausage or chicken - Cooked, optional protein
- ½ cup Ricotta cheese - Optional, stirred in at the end
📋 Instructions
- Crisp the gnocchi in hot oil until golden and remove
- Build the sauce base with onion, garlic, and tomatoes
- Simmer sauce and adjust seasoning
- Return gnocchi, add basil and mozzarella, stir to coat
- Serve hot with Parmesan and basil
📝 Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes
🥗 Nutrition
Serving: 350g | Calories: 430kcal | Carbohydrates: 52g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 25mg | Sodium: 720mg | Potassium: 780mg | Fiber: 6g | Sugar: 9g | Vitamin A: 950IU | Vitamin C: 18mg | Calcium: 220mg | Iron: 4mg