Creamy Tomato Gnocchi Recipe
Creamy tomato gnocchi tosses tender gnocchi in a flavorful pancetta, tomato and cream sauce.
Ingredients
- 1 Pound Gnocchi + One Ladle Of Pasta Water
- 2 Tbs Olive Oil
- ½ Onion, diced
- 2 Tbs Garlic, minced
- 4 Oz Pancetta, diced
- 2 Tbs Tomato Paste
- 1.5 Cups Crushed Tomatoes or Tomato Sauce
- 1 Cup Heavy Cream
- ¼ Cup Parmesan Cheese
- 2 Tbs Garlic Powder
- 2 Tbs Italian Seasoning
- Salt and Pepper to taste
- 1 Tbs Butter
Instructions
- Start boiling the water for the gnocchi and cook it according to the directions on the package. (reserve pasta water)
- In a large lipped pan, heat the olive oil over medium high heat and add the pancetta. Sauté the pancetta until it starts to get slightly crispy and browned.
- Add the onions and sauté them along with the pancetta for about 3 minutes or until the onions turn translucent and the pancetta is nice and crispy.
- Stir in the garlic and season with salt, pepper and half of the Italian seasoning and cook for an additional minute.
- Add the tomato paste and cook it over medium high heat for 2 minutes while stirring frequently.
- Stir in the crushed tomatoes, cream and Parmesan cheese. Turn the heat down to medium low and re season the sauce with salt, pepper, Italian seasoning and garlic powder. Let the sauce simmer for about 10 minutes stirring occasionally.
- Add the butter and a ladle of the pasta water to the sauce and stir it all together until the butter melts.
- Toss in the gnocchi until its evenly coated in the sauce. Serve warm and enjoy!