Gnocchi al Pomodoro
Imagen generada por IA
Vegetariano Italian

Gnocchi al Pomodoro

Pillowy potato gnocchi tossed in a glossy, gently simmered tomato sauce with garlic, basil, and Parmesan. This simple Italian classic relies on careful simmering and properly timed gnocchi for a bright, comforting dinner.

45 min 4 porciones Medium
Todas las recetas

Cómo preparar

1
Bring a large pot of water to a rolling boil and season it generously with salt. Meanwhile, heat 2 tablespoons of the olive oil in a wide saucepan over medium heat.
2
Add the diced onion to the saucepan and sauté for 6 to 8 minutes, stirring occasionally, until soft and translucent but not browned. Add the grated garlic and cook for 30 seconds, just until fragrant.
3
Pour in the passata, add 1 teaspoon of salt and the black pepper, and bring to a gentle simmer. Simmer uncovered for 20 minutes, stirring every few minutes, until the sauce is slightly thickened and no longer tastes raw.
4
While the sauce simmers, add the gnocchi to the boiling water. Cook according to the package timing, usually 2 to 4 minutes, until the pieces rise to the surface and feel tender when tasted. Reserve 120 ml of the cooking water, then drain the gnocchi.
5
Stir the torn basil and remaining 1 tablespoon of olive oil into the tomato sauce. Add the drained gnocchi and toss gently, loosening with a splash of reserved cooking water until the sauce clings smoothly to every piece. Warm for 1 minute without vigorous boiling.
Gnocchi gently folded through glossy tomato and basil sauce Imagen generada por IA
6
Divide the gnocchi among four warm bowls. Top with the grated Parmesan and a few fresh basil leaves, then serve immediately while the sauce is glossy and the gnocchi are tender.
Gnocchi al pomodoro topped with Parmesan and fresh basil in a warm bowl Imagen generada por IA

Por qué funciona esta receta

A slow, uncovered simmer concentrates the tomatoes while garlic and basil provide a clean aromatic backbone. Cooking the gnocchi separately preserves its tender texture, and a small amount of starchy water emulsifies the sauce around each piece.

Conservación y recalentado

Cómo conservarla

Refrigerate cooled leftovers in an airtight container for up to 3 days. Store extra basil separately if possible.

Cómo recalentarla

Reheat gently in a covered skillet over medium-low heat with 1 to 2 tablespoons of water, stirring until steaming hot; avoid prolonged boiling, which can make the gnocchi soft.

Nutrición / porción

426kcal
13,02 gproteínas
55,54 gcarbohidratos
16,28 ggrasas
P
Pantryvale editorial kitchen
Receta preparada para su publicación con ingredientes completos y pasos ordenados.
Publicada el 17 ago 2026 · actualizada el 17 ago 2026