Ingredients
1 pound gnocchi
1 tablespoon olive oil
1 onion, finely chopped
3-4 cloves garlic, minced
1⁄2 cup fresh basil, chopped
1 teaspoon dried thyme
3 tablespoons olive oil
2 tablespoons tomato paste
1 cup chicken broth
Salt and black pepper
1⁄2 pound cherry tomatoes, cut in halves
3 tablespoons Parmesan cheese, grated or shredded
Instructions
1. Bring large pot of salted water to boil and cook according to package directions. Drain well. Heat oven to 350*F.
2. Heat oil in large skillet. Add onion and cook, stirring, until beginning to soften, about 5 minutes. Add garlic and cook 30 seconds. Add tomato paste, chicken broth, salt, pepper, thyme and basil. Remove from heat.
3. Add gnocchi and tomatoes to sauce and stir. Transfer to casserole dish, top with Parmesan, and bake 15 minutes or until top is golden.
Photo
Comments
This recipe is from Dr. Ola’s Kitchen. It has potential for sure, but the sauce was super wet and the gnocchi were just little lumps. Next time I would add the tomatoes to the skillet and simmer the sauce until the tomatoes break down and the sauce reduced. I’d also sauté the gnocchi after boiling to get some brown on them.