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Gnocchi with Cherry Tomato Sauce

Gnocchi with Cherry Tomato Sauce

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Laura N

Laura N

The flavor of potato gnocchi is lifted by this sweet, fresh, spicy sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 665 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a large saucepan over medium heat. Stir in the onion, garlic, and chile pepper; cook until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high, and stir in the cherry tomatoes. Cook until the tomatoes have lost their form and are beginning to make a sauce, about 5 minutes. Stir in the crushed tomatoes, bring to a simmer, then reduce heat to medium-low and cook for 10 minutes.
  2. While the sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Add the fresh gnocchi, and cook until the gnocchi float to the surface, 2 to 3 minutes. Gently strain out the gnocchi and place into a serving dish.
  3. Stir the basil and olives into the simmering sauce, and cook for one minute. Pour the sauce over the drained gnocchi and sprinkle with Parmesan cheese to serve.
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Reviews

Nikooy
13

Nikooy

6/16/2008

This was an easy recipe. Light and delicious. I didn't add the chile (kids don't like it). Would make this again and again.

Knoll
12

Knoll

3/1/2008

Quite good! Tastes like something you would get at a nice Italian restaurant. I was a little concerned that it might become too bitter (had this problem before with cherry tomatoes) so I added a bit of salt and sugar while cooking them. May not have been necessary, but it came out nice anyway. Also added a little more garlic and red chili pepper for my taste. The olives add a nice touch, thanks for this one.

HLyn76
8

HLyn76

9/7/2008

This recipe made a really nice sauce. The olives were a nice touch so be sure to use them. I sprinkled in some sugar as well and also added a tablespoon of balsamic vinegar. The crushed tomatoes I used were fire roasted and I found that added something special to the sauce as well. I upped the garlic to three cloves. It's four stars because I thought the sauce was a bit too chunky and needed more liquid.

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