2016_TUT_Logo

  • Shop Online
  • Store Locator
  • Contact Us
Connect
  • Facebook
  • Pinterest
  • Twitter
  • YouTube
  • Instagram
  • Quality
  • Recipes
  • Tips
    • Family Traditions with Tuttorosso Tomatoes
    • How to Make Perfect Paella
    • Internal Temperature Guide for Meat Printable
  • Products
    • Store Locator to find Tuttorosso Tomato products
    • San Marzano Product Listing
    • Italian Inspirations Product Listing
    • Classic Product Listing
    • Frequently Asked Questions
  • Home/
  • Recipes/
  • Detail

Baked Gnocchi in Pomodoro Sauce

Would You Cook This Again? READ REVIEWS
Print Options
  • 3x5
  • 4x6
  • Full Page
Serves:
6 people
Prep Time:
20 minutes
Cook Time:
45 minutes
Gnocchi in a cream pomodoro sauce, topped with cheese and baked for a comfort dish like no other.

Ingredients

Copy Ingredients
(16 ounce) package potato gnocchi
1/4 cup extra virgin olive oil
4 sprigs fresh parsley
4 sprigs fresh oregano
4 sprigs fresh rosemary
2 sprigs fresh basil
1/2 cup shallots, thinly sliced
3 garlic cloves, minced
1 tablespoon Tuttorosso® Tomato Paste
Salt and black pepper to taste
pinch red pepper flakes
1 (28 ounce) can Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt
1/4 cup heavy cream
8 ounces mozzarella cheese, shredded
fresh basil leaves, torn

Instructions

  • Preheat oven to 450º F
  • Spray an oven safe casserole dish or an 8 inch round baking dish with non-stick cooking spray.
  • Bring a large pot of salted water to a boil, add the gnocchi and cook according to the package directions, drain and set aside.
  • Meanwhile, heat oil in a large saucepan over medium heat. Add parsley, oregano, rosemary, and basil; cook for about 5 minutes or until the herbs begin to crisp. Remove the herbs and discard. To the pan, add the shallots and cook, stirring frequently for about 3 minutes. Add the garlic and cook for 1 minute. Stir in the tomato paste, salt, pepper, and red pepper flakes and cook for 3 minutes to caramelize the paste. Crush the San Marzano style tomatoes by hand and add crushed tomatoes and juice to the saucepan, Bring to a boil. Reduce heat and simmer for 10-15 minutes to thicken slightly. Remove from heat and stir in the cream and cooked gnocchi.
  • Transfer half of the gnocchi and tomato mixture to the prepared dish. Top with half of the cheese. Add remaining tomato and gnocchi mixture, and remaining cheese on top. Place in the oven and bake for 10 minutes. If desired, place under broiler for 1 to 2 minutes to brown the cheese.
  • Remove from the oven and let the dish sit for 5 minutes before serving. Top with fresh torn basil leaves. Leftovers can be stored in refrigerator for up to 3 days.
Get Inspiration and More from Tuttorosso
Sign Up Here

Related Recipes

View Recipe
Mediterranean Orzo Pasta Salad
View Recipe
Polenta with Rich Tomato Sauce
View Recipe
Instant Pot Italian Chili
View Recipe
Pasta Arrabiata with Carrot Noodles

Reviews

Write a review Average rating:
()
★
Newest on top Oldest on top
Load more reviews
Thank you for the review! Your review must be approved first
Rating
New code

You've already submitted a review for this item

|
()
★

Write a review Average rating:
()
★
Newest on top Oldest on top
Load more reviews
Thank you for the review! Your review must be approved first
Rating
New code

You've already submitted a review for this item

|
()
★
rg_logo_fullcolor_tomatoes_pmstuttorosso-logo-footerredpacklogoredgoldlook_notagline
Connect
  • Facebook
  • Pinterest
  • Twitter
  • YouTube
  • Instagram
  • Red Gold Corporate
  • Red Gold Brand
  • Redpack Brand
  • Privacy Policy
  • Terms of Use
  • Contact Us
P.O. Box 83 Elwood, Indiana 46036 | For Consumer Relations Only: (866) 729-7187 | Company: (765) 557-5500 Fax: (765) 557-5501
2005 - 2020 Red Gold, Inc., All Rights Reserved