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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This classic Italian dish combines tender gnocchi with a light tomato and basil sauce, topped with bubbling mozzarella and parmesan. The garlic is sautéed until golden, releasing its aroma into the olive oil, while the sauce is kept light and fresh. The gnocchi are boiled until they float, ensuring their perfect texture, and then tossed in the sauce before being broiled to a golden, bubbling finish.
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Sauté the garlic in olive oil over low heat until lightly golden.
Add the tomatoes, basil, salt, and black pepper, then let it simmer for 5–10 minutes. Keep the sauce light and don’t let it thicken too much.
Boil the gnocchi in salted water until they float, usually taking 4–5 minutes.
Drain the gnocchi and add them directly into the sauce. Toss everything together.
Top with mozzarella and parmesan, then broil for around 10 minutes until golden and bubbling.
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Use fresh basil for a more aromatic flavor.
Don’t let the sauce thicken too much; it should remain light to coat the gnocchi evenly.
For best results, use high-quality mozzarella and parmesan.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes, but make sure to peel and blend them for a smoother sauce.
What type of gnocchi should I use?
Dry gnocchi works best for this recipe, but you can also use fresh gnocchi if preferred.
Can I skip the broiling step?
Broiling adds a golden, bubbling finish to the dish, but you can skip it if you prefer a simpler preparation.
How do I prevent the garlic from burning?
Cook the garlic over low heat and stir frequently to ensure it turns golden without burning.
Can I make this dish ahead of time?
You can prepare the sauce ahead of time, but cook the gnocchi and broil the dish just before serving for the best texture.
