- 1 tablespoon olive oil
- 1 large red onion, finely chopped
- 1 clove garlic, minced
- 1/2 minced red chile pepper
- 2 pints cherry tomatoes, quartered
- 1 1/2 cups canned crushed tomatoes
- 1 cup chopped fresh basil
- 2/3 cup kalamata olives, sliced
- 1 (16 ounce) package fresh gnocchi
- 1/4 cup grated Parmesan cheese
- Heat olive oil in a large saucepan over medium heat. Stir in the onion, garlic, and chile pepper; cook until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high, and stir in the cherry tomatoes. Cook until the tomatoes have lost their form and are beginning to make a sauce, about 5 minutes. Stir in the crushed tomatoes, bring to a simmer, then reduce heat to medium-low and cook for 10 minutes.
- While the sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Add the fresh gnocchi, and cook until the gnocchi float to the surface, 2 to 3 minutes. Gently strain out the gnocchi and place into a serving dish.
- Stir the basil and olives into the simmering sauce, and cook for one minute. Pour the sauce over the drained gnocchi and sprinkle with Parmesan cheese to serve.
04/05/2018
recipepes.com
Gnocchi with Cherry Tomato Sauce, recipe
PT15M
PT1H
5
455 calories
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