Toasted gnocchi are tossed with a creamy tomato sauce and peas in this easy weeknight meal.
Yield: 4 servings
Ingredients
¼ cup olive oil
1 lb gnocchi
1 onion, finely chopped
4 garlic cloves, minced
28 oz canned crushed tomatoes
½ cup water
2 cups frozen peas
salt and black pepper, to taste
½ cup heavy cream
2 oz parmesan cheese, grated
½ cup chopped fresh basil
Instructions
Heat oven to 475F.
Meanwhile, heat 2 tbsp of the olive oil in a large nonstick skillet over medium-high heat, until shimmering. Add the gnocchi and saute until lightly browned, about 4 minutes, then remove to a plate leaving behind as much oil as possible.
Add the remaining olive oil to the skillet. Add in the onion and saute until softened, about 3-4 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes, water, ½ tsp salt, ½ tsp black pepper, and peas. Cook until slightly thickened, about 8 minutes.
Add the cream and gnocchi to the pan. Bring to a boil, then reduce heat to low. Simmer until gnocchi are tender, about 5-7 minutes. Transfer to a casserole dish. Sprinkle with the parmesan cheese and then bake until the cheese is browned, about 8 minutes. Garnish with fresh basil and serve.