Featured Recipe
One-Pan Tomato Gnocchi
By Kate
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Quick skillet gnocchi simmered in a fresh tomato sauce with garlic and herbs. The bocconcini melts into creamy pockets creating contrasting textures. Uses less oil and adds a pinch of chili flakes for subtle heat. Onion sweated gently with water to soften without browning, preserving delicate flavors. Basil stems infuse sauce; leaves finish dish for brightness. Cook gnocchi directly in sauce to absorb flavor and thicken sauce naturally. Simple substitutions possible for fresh cheese and herbs, keeping dish flexible. Timing relies on visual cues and aromatic cues rather than strict minutes. Rustic, fuss-free, rewarding comfort food.
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Prep:
10 min
Cook:
35 min
Total:
45 min
Serves:
4 servings
gnocchi
Italian
one-pan meals
vegetarian
Introduction
Sweat onion gently in olive oil and just a dash of water. No rush or the flavor sears bitter in seconds. Garlic added after softness, releasing punch but never blackened. Tip: simmering crushed tomatoes slowly lets flavors deepen — use those stems on your basil; they’re flavor gold. Toss gnocchi in sauce instead of boiling separately. They steam their starch and soak sauce simultaneously. Bocconcini melts in irregular pockets, creamy softness cuts that yeasty gnocchi chew. Heat just right — low enough to avoid breaking cheese, high enough for sauce to bubble. Unexpected pinch of chili sneakily pokes flavor awake. Shave pecorino atop for salty snap or use asiago if you like sharper edge. Serve hot or risk cheese firming and gnocchi stiffening. You don’t want that. Timing is sensory: smell, sight, subtle texture changes. No countdowns here. Cooking is not a stopwatch. It’s feel, smell, touch. Learn those signals and you’ve got it.
Ingredients
About the ingredients
Onion should be minced finely for quick and even softening without overcooking. Adding water in early sweating phase is a classic technique to draw out moisture and avoid caramelization until base is tender. Garlic crushes stronger flavor — best added late to prevent bitterness. Crushed tomatoes work beautifully here; canned diced blended smooth if needed save a step but crushed preferred for texture. Basil stems give woody herbal essence deeper than leaves alone. Fresh gnocchi dissolves in sauce; frozen can work if thawed completely but firmer varieties need careful timing. Bocconcini adds creaminess but burrata or even fresh mozzarella works for stretchy melted effect. Chili flakes optional but adds dimension — subtle heat can lift a tomato sauce. Cheeses to shave on top offer varied complexity; pecorino sharp and salty, asiago buttery with bite. Swapping basil for oregano is possible but changes the dish character.
Method
Technique Tips
Slow sweated onion forms flavor backbone, don’t rush. Use moderate heat, stir often to prevent browning. Adding water here extracts moisture and softens without breaking down cells aggressively. Garlic is delicate; add late to avoid burning—smell is key signal. Simmer sauce covered partially keeps moisture in, slow thickening yields well-integrated flavor, watch skin forming on sauce but don’t stir constantly — let it breathe. Toss gnocchi in sauce for final cooking. They release starch thickening sauce, no need for extra flour or thickeners. Turning gnocchi ensures even cooking, watch for puff and gentle floating. Melt cheese last to prevent rubbery texture, cover helps hold heat to melt but keep shape. Remove basil stems before serving or they add stringiness. Taste and adjust salt last because cooking concentrates flavors. Keep dish warm but not reheated repeatedly or gnocchi stiffen and cheese hardens.
Chef's Notes
- 💡 Slow sweat onions in oil. No rush on heat. Low and steady. Adding water draws moisture out. Prevents burning. Aromas signal readiness. Garlic goes in last to avoid bitter.
- 💡 For sauce depth, simmer tomatoes slowly, let flavors emerge. Use basil stems; they add earthy undertones. Classic technique, don’t skip it. Gnocchi cooks in sauce, no boiling separate. It absorbs flavors.
- 💡 If gnocchi seem dense, check their cooking. Should be puffed, floating. Flip gently to avoid breaking. Don't stir too much, let them breathe. Timing based on visuals and smell.
- 💡 If too thick, splash in some pasta water or broth. Avoid overcooking—gnocchi and cheese firm up. Check texture often, adjust taste last. Salt enhances flavors, do this just before serving.
- 💡 For substitutions, frozen gnocchi works but thaw first. Use ricotta or goat cheese instead of burrata. Swap basil for oregano but changes flavor profile. Keep an eye on garlic to prevent burning.
