Easy Gnocchi with Pink Sauce
This easy weeknight dinner is ready in 30 minutes. Easy gnocchi with pink sauce is always a crowd pleaser.
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Equipment
- blender
- Stock pot
- sauce pan
- Spoon
- Stove
Ingredients
- 1 32 oz. large package potato gnocchi
- 2 tbsp olive oil
- 2 tsp minced garlic
- 1 28 oz can whole tomatoes, drained
- 1 6 oz can tomato paste
- 1 tbsp dried Italian seasoning
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp sugar
- 4 oz cream cheese
- 1/2 cup half and half
- fresh basil
- Grated Parmesan cheese to taste
Instructions
- Place canned tomatoes in a blender and puree. Set aside.
- Prepare gnocchi according to directions on package.
- Heat 2 tablespoons olive oil in large saucepan until soft. Add 1 teaspoon of garlic and sauté for 1 minute.
- Then add pureed tomatoes, 6 ounces tomato paste, 1 tablespoon Italian seasoning, 1 teaspoon salt, 1/2 teaspoon sugar, and 1/2 pepper. Bring to a simmer.
- Add 4 ounces of cream cheese, reduce heat, and cook for 20 minutes, stirring occasionally to make sure the cream cheese is melted.
- Stirring continuously, add 1/2 cup of half and half. Continue cooking on low heat for an additional 10 minutes.
- Pour over cooked gnocchi, tossing until well coated.
- Garnish with basil and grated parmesan cheese.
- Serves 4-6.
Notes
You can use fresh, frozen, or shelf-stable gnocchi.
You can double the sauce recipe if you like extra sauce.
Serve with a salad and crusty bread.
Store leftovers covered in refrigerator for up to 4 days.
You can double the sauce recipe if you like extra sauce.
Serve with a salad and crusty bread.
Store leftovers covered in refrigerator for up to 4 days.
Servings: 6 servings