One Recipe, Two Ways: Gnocchi with Tomato Sauce

You're using frozen gnocchi for this recipe, but dried is fine too. The kids get the stripped-down version, topped with a simple dusting[ of Parmesan cheese and truckloads of crusty bread. And for the adults, add a good handful of kalamata olives and capers to the tomato sauce, giving it more of a puttanesca feel. You like it, right? I know.]

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings (2 kids, 2 adults)
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 6 cloves garlic, minced
  • One 28-ounce can whole peeled tomatoes, tomatoes crushed by hand
  • Handful fresh basil leaves (about 8), plus additional for garnish
  • Coarse salt
  • 1 bag (1.25 ounces) frozen gnocchi (dried is fine, too!)
  • Freshly grated Parmesan, for garnish
  • 1/2 cup halved Kalamata olives
  • 2 tablespoons capers
  • Crusty bread, for serving
Directions
  • Tomato Garlic Gnocchi for Kids: Heat the oil in a large pot over medium heat. Add the garlic; bloom until fragrant, 30 seconds.

  • Add the tomatoes, basil and a good pinch of salt. Let simmer for 10 to 15 minutes. Transfer the sauce to a food processor and blend until smooth, then pour back into the pot.

  • Bring another large pot of salted water to a boil. Add the gnocchi and cook until al dente, 2 minutes. Drain the gnocchi and add it to the tomato sauce.

  • At this point, ladle out about a cup of the gnocchi and portion it out into small bowls. Garnish with Parmesan cheese and it's ready for the kids!

  • Gnocchi Puttanesca for Adults: To the pot, add the olives and capers and stir to combine. (You could also just sprinkle the olives and capers on top of the gnocchi if you prefer. Either way is fine!)

  • The gloriously simple gnocchi puttanesca is ready for the adult faces. Yay! Garnish with fresh Parmesan and basil leaves. Don't forget that crusty bread!


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