Creamy Tomato and Basil Gnocchi

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat. Add the about 450 g of Gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the surface. While the gnocchi cooks, prepare the sauce.
2. 2Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tbsp of Olive oil to the skillet. Once the oil is shimmering, add the 2 cloves of Garlic and cook until you can smell its fragrance, about 1 minute, being careful not to let it brown.
3. 3Pour the about 790 g of Canned crushed tomatoes into the skillet with the garlic. Stir in the 1/2 cup of Heavy cream, the 1/2 tsp of Salt, and the 1/4 tsp of Black pepper. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until it has thickened slightly.
4. 4Using a slotted spoon, carefully transfer the cooked gnocchi from the boiling water directly into the skillet with the sauce. Gently toss the gnocchi in the sauce to ensure each piece is evenly coated.
5. 5Add the 1/4 cup of Fresh basil to the skillet and stir it into the gnocchi and sauce mixture. Cook for 1 more minute, allowing the basil to wilt slightly and release its aroma.
6. 6Serve the Creamy Tomato and Basil Gnocchi immediately. Top each serving with the 1/4 cup of Parmesan cheese.

Related Guides