Gnocchi and Peas in Tomato Cream Sauce
Toasted gnocchi are tossed with a creamy tomato sauce and peas in this easy weeknight meal.
Yield: 4 servings
  • 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
  1. Heat oven to 475F.
  2. 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.
  3. 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.
  4. 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.
Recipe from Cook's Country
Recipe by Joanne Eats Well With Others at