GNOCCHI POMODOROSI

Here’s a delicious and simple Gnocchi Pomodorosi recipe — a classic Italian comfort dish made with pillowy gnocchi and a rich tomato sauce. “Pomodorosi” refers to the tomato-forward character of the dish.

🧄 GNOCCHI POMODOROSI RECIPE

Serves: 2–3
Prep Time: 10 min
Cook Time: 20 min

✅ Ingredients:

• 500g (1 lb) potato gnocchi (store-bought or homemade)

• 2 tbsp olive oil

• 2 cloves garlic, finely chopped

• 1 small onion, finely diced

• 400g (14 oz) canned San Marzano tomatoes (or any good-quality peeled tomatoes)

• 1 tbsp tomato paste (optional, for richness)

• 1 tsp sugar (to balance acidity)

• Salt and black pepper, to taste

• Fresh basil leaves, torn

• Grated Parmigiano Reggiano (or Pecorino), to serve

🍳 Instructions:

1. Prepare the Sauce:

   • Heat olive oil in a saucepan over medium heat.

   • Add the chopped garlic and onion. Sauté for 3–4 minutes until soft and fragrant.

   • Add the tomato paste (if using), stir for 1 minute.

   • Crush the canned tomatoes with your hands or a spoon and add them to the pan.

   • Add sugar, season with salt and pepper. Let the sauce simmer gently for about 15–20 minutes until thickened. Stir occasionally.

2. Cook the Gnocchi:

   • While the sauce is simmering, bring a large pot of salted water to a boil.

   • Cook the gnocchi until they float to the top (about 2–3 minutes). Once they float, they’re ready — remove with a slotted spoon.

3. Combine:

   • Add the drained gnocchi to the tomato sauce.

   • Toss gently to coat, letting the gnocchi soak up the sauce for 1–2 minutes on low heat.

4. Serve:

   • Garnish with fresh basil and a generous grating of Parmigiano.

   • Optional: drizzle with a bit of extra virgin olive oil or a touch of chili flakes for heat.

🍷 Pairing Tip:

Goes beautifully with a glass of Chianti or Barbera, or for a non-alcoholic option, a sparkling basil lemonade.