Tomato Basil Gnocchi

Ingredients

• 2 tbsp Olive Oil: Use a good quality extra virgin olive oil for the best flavor foundation.
• 1 medium Yellow Onion, finely diced: This provides a sweet, aromatic base for the sauce.
• 4 cloves Garlic, minced: Freshly minced garlic is key for a pungent, savory kick. Don’t be shy with it!
• 28 oz (800g) Canned Crushed Tomatoes: For a superior sauce, opt for San Marzano tomatoes, which are naturally sweeter and less acidic.
• 1 tsp Dried Oregano: Adds a classic, earthy Italian herb flavor that complements the tomato.
• 1/2 tsp Red Pepper Flakes (optional): Adjust to your preference for a subtle warmth or a more noticeable kick of heat.
• 1 tsp Granulated Sugar (optional): A small amount can balance the acidity of the tomatoes, creating a richer sauce.
• Salt and Black Pepper, to taste: Essential for seasoning and bringing all the flavors to life.
• 1 lb (500g) Potato Gnocchi: You can use shelf-stable or refrigerated gnocchi for this recipe.
• 1 cup Fresh Basil Leaves, loosely packed and chopped: This is the star of the show, adding a bright, fresh, and slightly peppery finish.
• 8 oz (225g) Fresh Mozzarella, torn or cut into small cubes: Use fresh mozzarella balls (bocconcini) for the best melt and creamy texture.
• 1/4 cup Grated Parmesan Cheese, for serving: Adds a final salty, nutty flourish to the finished dish.

Instructions

1. 1

   Build the Sauce Base: Place a large, deep skillet or Dutch oven over medium heat. Add the olive oil. Once the oil is shimmering, add the finely diced yellow onion. Sauté, stirring occasionally, for about 5-7 minutes, or until the onion has softened and become translucent. This initial step is crucial for developing a deep, sweet flavor foundation for your sauce.

2. 2

   Infuse with Garlic: Add the minced garlic to the skillet with the onions. Cook for another minute, stirring constantly, until it is fragrant. Be very careful not to let the garlic burn, as it will become bitter and spoil the taste of your sauce. The goal is to toast it lightly to release its aromatic oils.

3. 3

   Simmer the Sauce: Pour the crushed tomatoes into the skillet. Stir in the dried oregano, red pepper flakes (if using), and sugar (if using). Season generously with salt and freshly ground black pepper. Bring the mixture to a gentle simmer.

4. 4

   Develop Flavors: Once simmering, reduce the heat to low, cover the skillet, and let the sauce cook for at least 15-20 minutes. This simmering time is vital. It allows the flavors to meld together, the acidity of the tomatoes to mellow, and the sauce to thicken slightly, creating a much richer and more cohesive result.

5. 5

   Cook the Gnocchi: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the gnocchi to the boiling water. The gnocchi will sink to the bottom at first. After a couple of minutes, they will begin to float to the surface. This is your sign that they are cooked. Use a slotted spoon to remove the gnocchi as soon as they float to avoid overcooking them, which can make them mushy.

6. 6

   Combine Gnocchi and Sauce: Directly transfer the cooked and drained gnocchi from the pot into the simmering tomato sauce in your skillet. Gently stir to coat every single pillow of gnocchi with the vibrant sauce.

7. 7

   Add Freshness and Creaminess: Remove the skillet from the heat. Stir in the chopped fresh basil, reserving a little for garnish. The residual heat will wilt the basil perfectly, releasing its incredible aroma without overcooking it. Next, dot the torn pieces of fresh mozzarella all over the top of the gnocchi.

8. 8

   Melt and Serve: Place the lid back on the skillet for 2-3 minutes off the heat. This will trap the steam and gently melt the mozzarella into gooey, creamy pools throughout the dish. Alternatively, for a golden, bubbly top, you can place the oven-safe skillet under a preheated broiler for 1-2 minutes (watch it very closely!). Serve immediately, garnished with the remaining fresh basil and a generous sprinkle of grated Parmesan cheese.