Gnocchi with tomato cream sauce
This easy recipe for gnocchi in tomato cream sauce is loaded with fresh fruits and vegetables. It is perfect for days when you want to make a meal that feels decadent but does not require an excessive amount of effort.
Servings: 4 people
Ingredients
- 12 oz gluten free gnocchi (potato gnocchi, cauliflower gnocchi, or any other mildly flavored gnocchi)
- 3 medium tomatoes (2 cups pureed)
- 1/2 onion (1 cup diced)
- 3 cloves garlic
- 2 tbsp butter
- 1 tbsp gluten free all purpose
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese (or vegetarian parmesan style cheese)
- 1/4 tsp salt (plus up to 1/4 tsp more)
- 1/2 tsp pepper
Instructions
- Heat a pot of salted water over high heat until it boils. When the water starts to boil, add the gnocchi and let them cook until they float to the top of the water. This should only take 1 - 3 minutes. You can move on to the next step and start to chop the onions while the water starts to boil.
- Chop the onion into small pieces and mince the garlic.
- Heat a pan over medium low to medium heat and add the butter to the pan. After the butter melts, add the onions, pepper, and salt to the pan. Cook the onions for 10 - 15 minutes until they lightly brown, stirring occasionally. You should start out with about 1/4 tsp of salt. You can add more at the end if needed.
- While the onions cook, puree the tomatoes in a blender or food processor.
- After the onions have lightly browned, add the garlic and flour to the pan with the onions. Cook the garlic and flour for a minute or two then add the tomato puree to the pan.
- Simmer the tomato mixture until it reduces by about half. When the tomato mixture is done cooking, it should have a thick consistency that is almost like a paste. You should be able to push the tomato mixture to the side of the pan to clear an area on the pan without liquid sliding back into the area you cleared.
- Remove the pan from the stove and add the heavy cream then the parmesan cheese. Mix the tomato cream sauce until the cheese melts. Make sure to add the heavy cream to the sauce first. It will help to cool the sauce down so that the cheese does not curdle.
- Add more salt to the sauce if necessary then combine the gnocchi and the sauce. The amount of salt you will need to add will vary depending on the salt content in your ingredients, but you should not need to add any more than 1/4 tsp of extra salt. We recommend tasting your sauce and adding salt a little at a time if the sauce tastes dull or overly creamy.