Gnocchi Delight: A Classic Tomato Sauce and Mozzarella Recipe

Gnocchi, those delightful little potato dumplings, are a staple in Italian cuisine. Their soft, pillowy texture makes them the perfect vehicle for a variety of sauces. One of the most beloved and comforting combinations is gnocchi with tomato sauce and mozzarella. This recipe is simple, satisfying, and perfect for a weeknight meal. It’s also easily customizable to your preferences. Get ready to experience a taste of Italy in your own kitchen!

Why This Recipe Works

This recipe works because it combines the simplicity of fresh ingredients with a few key techniques to elevate the dish. Using high-quality canned tomatoes provides a consistent and flavorful base for the sauce. Sautéing garlic and onions in olive oil creates a fragrant foundation. Adding a touch of sugar balances the acidity of the tomatoes. Finally, melting fresh mozzarella over the gnocchi creates a creamy, cheesy topping that perfectly complements the sauce and gnocchi.

Ingredients

• Gnocchi: 1 pound (450g) store-bought or homemade gnocchi. Fresh gnocchi are best, but good-quality dried gnocchi will also work.
• Canned Tomatoes: 28 ounces (800g) crushed tomatoes or tomato puree. Look for high-quality canned tomatoes for the best flavor. Whole peeled tomatoes, crushed by hand, also work well.
• Fresh Mozzarella: 8 ounces (225g) fresh mozzarella, sliced or cubed. Fresh mozzarella adds a creamy, milky flavor. Avoid pre-shredded mozzarella, as it doesn’t melt as well.
• Garlic: 2-3 cloves garlic, minced. Garlic adds a pungent aroma and flavor to the sauce.
• Onion: 1/2 medium onion, finely chopped. Onion adds sweetness and depth of flavor to the sauce.
• Olive Oil: 2 tablespoons extra virgin olive oil. Olive oil provides a healthy fat and enhances the flavor of the sauce.
• Fresh Basil: 1/4 cup fresh basil leaves, chopped. Fresh basil adds a bright, herbaceous note to the dish.
• Sugar: 1 teaspoon granulated sugar. Sugar balances the acidity of the tomatoes.
• Dried Oregano: 1/2 teaspoon dried oregano. Oregano adds a classic Italian flavor to the sauce.
• Red Pepper Flakes: 1/4 teaspoon red pepper flakes (optional). Red pepper flakes add a touch of heat to the dish.
• Salt and Black Pepper: To taste. Seasoning is crucial for bringing out the flavors of the ingredients.
• Parmesan Cheese: Grated Parmesan cheese, for serving (optional). Parmesan cheese adds a salty, savory flavor to the dish.

Equipment

• Large pot
• Large skillet or saucepan
• Colander
• Knife
• Cutting board
• Spoon or spatula

Instructions

Step 1: Prepare the Tomato Sauce

Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant, being careful not to burn it.

Stir in the crushed tomatoes (or tomato puree), sugar, dried oregano, and red pepper flakes (if using). Season with salt and black pepper to taste. Bring the sauce to a simmer, then reduce the heat to low and cook for at least 15-20 minutes, stirring occasionally. The longer the sauce simmers, the more the flavors will meld together.

Taste the sauce and adjust seasonings as needed. If the sauce is too acidic, add a little more sugar. If it’s not flavorful enough, add more salt, pepper, or oregano.

Step 2: Cook the Gnocchi

While the sauce is simmering, bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package directions. Generally, gnocchi are cooked when they float to the surface of the water. This usually takes 2-3 minutes.

Once the gnocchi are cooked, use a slotted spoon or a colander to drain them. Be careful not to overcook the gnocchi, as they can become mushy.

Step 3: Combine Gnocchi and Sauce

Add the cooked gnocchi to the skillet or saucepan with the tomato sauce. Gently stir to coat the gnocchi evenly with the sauce. Cook for a few minutes, allowing the gnocchi to absorb some of the sauce’s flavor.

Step 4: Add Mozzarella and Bake (Optional)

If you want to bake the gnocchi, preheat your oven to 375°F (190°C). Transfer the gnocchi and sauce to an oven-safe dish. Arrange the sliced or cubed fresh mozzarella over the top of the gnocchi. Bake for 10-15 minutes, or until the mozzarella is melted and bubbly.

If you prefer not to bake the gnocchi, simply add the sliced or cubed fresh mozzarella to the skillet or saucepan with the gnocchi and sauce. Cover the skillet or saucepan and cook over low heat for a few minutes, until the mozzarella is melted.

Step 5: Garnish and Serve

Remove the gnocchi from the oven (if baked) or from the stovetop. Sprinkle with fresh basil leaves. Serve immediately, garnished with grated Parmesan cheese (if desired).

Tips and Variations

• Homemade Gnocchi: For an extra special dish, try making your own gnocchi. There are many recipes available online.
• Different Cheese: Instead of fresh mozzarella, you can use other cheeses like provolone, fontina, or even ricotta.
• Add Vegetables: Add vegetables like mushrooms, bell peppers, or spinach to the sauce for extra flavor and nutrients. Sauté the vegetables along with the onions and garlic.
• Spice It Up: Increase the amount of red pepper flakes or add a pinch of cayenne pepper for a spicier dish.
• Meat Sauce: For a heartier meal, add cooked ground beef, Italian sausage, or pancetta to the sauce.
• Pesto: Swirl a spoonful of pesto into the sauce at the end for a burst of fresh flavor.
• Creamy Tomato Sauce: Add a splash of heavy cream or half-and-half to the sauce for a richer, creamier texture.
• Vegan Option: Use vegan gnocchi (check the ingredients to ensure they are egg-free) and vegan mozzarella.
• Garlic Bread: Serve with a side of garlic bread to soak up the delicious sauce.
• Wine Pairing: A light-bodied red wine like Chianti or a crisp white wine like Pinot Grigio would pair well with this dish.

Serving Suggestions

Gnocchi with tomato sauce and mozzarella is a complete meal on its own. However, you can also serve it with a side salad, roasted vegetables, or garlic bread.

Storage Instructions

Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or saucepan over low heat, or in the microwave.

Nutritional Information (approximate, per serving)

(Note: Nutritional information will vary depending on the specific ingredients used and portion sizes.)

• Calories: 400-500
• Protein: 15-20g
• Fat: 20-25g
• Carbohydrates: 45-55g

Conclusion

Gnocchi with tomato sauce and mozzarella is a classic Italian dish that’s easy to make and always satisfying. With its simple ingredients and customizable nature, it’s a perfect weeknight meal that the whole family will love. So, gather your ingredients, follow these instructions, and enjoy a taste of Italy in your own home! Buon appetito!

FAQ

Q: Can I use dried herbs instead of fresh basil?

A: Yes, you can use dried basil. Use about 1 teaspoon of dried basil for every 1/4 cup of fresh basil.

Q: Can I use pre-shredded mozzarella?

A: While you can use pre-shredded mozzarella, it doesn’t melt as well as fresh mozzarella. Fresh mozzarella will give you a creamier, more flavorful result.

Q: Can I make this recipe ahead of time?

A: Yes, you can make the tomato sauce ahead of time and store it in the refrigerator for up to 3 days. You can also cook the gnocchi ahead of time, but it’s best to add it to the sauce just before serving.

Q: My tomato sauce is too acidic. What can I do?

A: Add a little more sugar to the sauce to balance the acidity. You can also add a pinch of baking soda, but be careful not to add too much, as it can affect the flavor of the sauce.

Q: Can I freeze this dish?

A: It’s not recommended to freeze gnocchi with tomato sauce and mozzarella, as the gnocchi can become mushy and the mozzarella can change texture. However, you can freeze the tomato sauce separately.

Q: What other toppings can I add?

A: You can add a variety of toppings to gnocchi with tomato sauce and mozzarella, such as: ricotta cheese, pesto, sun-dried tomatoes, olives, roasted vegetables, or a sprinkle of breadcrumbs.

Q: How do I know when the gnocchi are cooked?

A: Gnocchi are cooked when they float to the surface of the water. Once they float, cook them for another minute or two to ensure they are heated through.

Q: Can I use a different type of tomato?

A: Yes, you can use different types of tomatoes, such as: whole peeled tomatoes (crushed by hand), diced tomatoes, or even fresh tomatoes (blanched, peeled, and chopped). The flavor of the sauce will vary depending on the type of tomato you use.

Q: What is the best way to reheat leftovers?

A: The best way to reheat leftovers is in a skillet or saucepan over low heat. You can also reheat them in the microwave, but be careful not to overheat them, as they can become dry.

Q: Is this recipe gluten-free?

A: Traditional gnocchi are made with potatoes and wheat flour, so they are not gluten-free. However, you can find gluten-free gnocchi made with alternative flours, such as rice flour or potato starch.