Gnocchi Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Keep the water at a strong simmer/rolling boil for cooking gnocchi.

Add the gnocchi to the boiling water in a single batch so they have room. Stir gently once to prevent sticking.

Cook gnocchi until they float plus 30–60 seconds (typically 2–3 minutes for store-bought). Use a slotted spoon to remove them as they float and transfer to a colander to drain.

Toss drained gnocchi with 1 teaspoon olive oil to prevent sticking while you finish the sauce.

Sauté aromatics

Heat 2 tablespoons extra-virgin olive oil in a 10-inch skillet or saucepan over medium heat. Add the chopped onion and sauté until translucent, 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn’t brown.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to remove raw flavor. Add the crushed tomatoes, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano and 1/4 teaspoon red pepper flakes. Bring to a gentle simmer.

Simmer and finish

Reduce heat to low and simmer uncovered for 12–15 minutes to meld flavors and slightly thicken. Taste and adjust seasoning; add 1/2 teaspoon sugar if the tomatoes taste too acidic. Remove from heat and stir in chopped basil if using.

If a smoother texture is desired, use an immersion blender for a few pulses before finishing (optional).

Sauté aromatics

Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Add the shallot and sauté 2–3 minutes until soft. Add the minced garlic and cook 30 seconds, stirring, until fragrant.

Add tomato components

Stir in 1/2 tablespoon tomato paste and cook 30 seconds. Pour in the 14 oz crushed tomatoes, bring to a gentle simmer and let cook 6–8 minutes to reduce slightly.

Finish with cream and cheese

Reduce heat to low and stir in 1/2 cup heavy cream. Simmer gently 2–3 minutes until the sauce becomes a uniform pale pink (the 'blush'). Stir in 1/4 cup grated Parmesan and season with 3/4 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon red pepper flakes if using. Taste and adjust seasoning. Add chopped basil/parsley if desired.

Choose the prepared sauce: Marinara (from that section) or Blush (from that section). Rewarm the sauce over low heat if needed.

Add the drained gnocchi to the skillet with the chosen sauce. Toss gently over low-medium heat for 1–2 minutes so the gnocchi absorb sauce and are heated through. If sauce looks too thick, add 1–2 tablespoons of reserved gnocchi cooking water to loosen.

Divide gnocchi among serving bowls or plates. Sprinkle with 1/4 cup grated Parmesan, a drizzle of olive oil (1 teaspoon) and chiffonade basil. Serve immediately.