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Gnocchi is a pasta like dumpling. Like many Italian dishes, there is a great variation of recipes and names across different regions for it. My favorite is the potato gnocchi. I had tried gnocchi multiple times before, but every time I tried it, it was the ricotta gnocchi. I was never a fan! I first fell in love with it at Terroni Restaurant in Downtown Los Angeles. It was the first time I had potato gnocchi. They are the greatest things ever created, well one of them. Most importantly, these gnocchi are heaven in a bowl, cushions in every bite, a explosion of taste on your tongue... I could go on and on about them. So, I decided to attempt the same recipe as Terroni and I got pretty damn close. It's super easy and so yummy.
Ingredients:
1 lbs potato gnocchi
2 tblspns olive oil
3 cloves garlic, pressed thru a garlic press
1 can diced tomatoes
2 8 oz cans tomato sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1 teaspoon dried basil
ricotta cheese
Directions:
Boil water and cook gnocchi as directed on the package.
In the meantime, heat olive oil in a pot, add garlic and cook for about a minute. Be careful not to burn the garlic.
Add in diced tomatoes, mix well and let cook for 2 minutes.
Add tomato sauce and spices and and mix well. Bring to a boil and let cook for 10 minutes on medium high heat.
Add drained gnocchi to the sauce. Stir well and serve hot with a spoon of ricotta cheese on top.
*NOTE: If you like, I do sometimes, you can add shredded fresh basil to the sauce. I also like to top it off with an oven roasted basil leaf.
If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!