Easy Tomato and Basil Gnocchi is a fresh and delicious dinner that takes no time at all to prepare. Classic flavors work together for an easy dinner you’ll love.
THIS POST IS IN PARTNERSHIP WITH FLORA FINE FOODS. I RECEIVED PRODUCT IN EXCHANGE FOR AN HONEST REVIEW, BUT ALL CONTENT, WORDS AND OPINIONS ARE MY OWN. THIS POST ALSO CONTAINS AMAZON AFFILIATE LINKS. IF YOU MAKE A PURCHASE THROUGH A LINK I PROVIDE, I GET A SMALL COMMISSION WHICH DOES NOT AFFECT YOUR PRICE OR PURCHASE EXPERIENCE AT ALL. THANK YOU FOR SUPPORTING THE CHEERFUL KITCHEN!
My partnership with Flora Fine Foods continues, and this month I have a recipe on offer that is one for the busy nights, for the tired nights, an easy dinner for the just want some simple comfort food nights.
Flora Fine Foods is an online Italian speciality food store that sells a variety of offerings from olive oils to biscotti to tinned tomatoes. They are all genuine Italian products, so you can be assured that you are getting quality ingredients at a wonderful value.
If you want to see what you can do with some of their other products, head over to my recipes for Keto Shrimp Stuffed Mushrooms with Artichoke Pesto, Roast Turkey Breast with Balsamic Glaze, Baked Feta with Olives, Thyme and Honey, and Skillet Artichoke Chicken with Carrot Puree.
I don’t often prepare dinner using packaged main ingredients. I like to marinate my own meat, I make my own spice blends, and I have been known to bake my own bread if the time allows. However, sometimes you need an easy dinner win, and that’s when Flora’s Mini Gnocchi made with fresh potato and tinned Italian Petit Diced Tomatoes are the perfect pair to have on hand.
These tiny little pillows of potato goodness are all ready to throw into some salted, boiling water. You’ll know they’re ready when they start to float. Then you can crisp the mini gnocchi up in a pan with a little bit of olive oil before tossing them with your fresh tomato and basil sauce, made with your tinned Italian Petit Diced Tomatoes, or you can add them to the sauce straight from the salty cauldron.
WHAT IS GNOCCHI?
Gnocchi is a small dumpling made from mashed potatoes and usually containing semolina or flour as a binder.
At their finest, they are very light and fluffy and practically melt in your mouth. When done poorly, they are heavy and chewy.
You can mash the potatoes the old fashioned way, but I think the best texture for a potato gnocchi comes from putting the boiled potatoes through a potato ricer. Check out a good one by clicking on the purple words!
What’s your favorite dinner shortcut? Are there any healthy packaged products you love to use? Share with me in the comments!
Get Flora’s Mini Gnocchi HERE. < not an affiliate link
Get Flora’s Petit Diced Tomatoes HERE. < not an affiliate link
Vanessa at The Cheerful Kitchen
Yields Serves 4
Easy Tomato and Basil Gnocchi is a fresh and delicious dinner that takes no time at all to prepare. Classic flavors work together for an easy dinner you’ll love.
30 minCook Time
30 minTotal Time
Save Recipe
Ingredients
- 1 package Flora's Mini Gnocchi
- 1 20oz can Flora's Italian Petit Diced Tomatoes
- 1/2 medium red onion, small diced
- 3 garlic cloves, minced
- 2 tsp dry basil
- 1/2 tsp salt
- 1/4 tsp pepper
- Oil for browning (optional) and cooking sauce
- Fresh basil for serving (optional)
- Parmesan for serving (optional)
Instructions
- Put a large pot of water on to boil.
- While the water is coming to a boil heat a sauce pan over medium heat with 1 Tablespoon of oil (olive or coconut) and then add the diced onion. Sprinkle in a pinch of salt and stir to cover the onion in the oil. Saute for about 3 minutes, until the onions begin to soften and start to become transparent.
- Add the garlic, stir and cook for another minute.
- Add the can of tomatoes, dried basil, salt and pepper. Stir and bring to a simmer.
- When sauce is simmering, turn heat to low and put a lid on with room for steam to escape. The lid is really so the sauce doesn't splash all over the place while simmering, but you don't want to stop the steam from escaping a bit.
- Let the sauce simmer while preparing gnocchi. Stir every few minutes. *see notes
- When your water is at a rapid boil, salt with a generous sprinkle of salt (about 1 tablespoon), then add your gnocchi straight from the package.
- The gnocchi will rise to the top of the water when it's done, about 3-5 minutes, but it does not stay at the top and they do not all rise at the same time. I wait until the pot is full of floating gnocchi taking turns coming to the top before I drain.
- At this point you can toss your drained gnocchi with your sauce and serve, or you can add the gnocchi to a hot pan with 2 Tablespoons of olive oil and brown them up a bit before tossing with your sauce.
- Serve with a sprinkle of basil ribbons and some parmesan if using.
Notes
-Your pot of water may be boiling by the time you're ready to let your sauce simmer. If it comes to a boil before you're ready to add the gnocchi, simply put the lid on and turn the heat down. Then, when you're ready to cook the gnocchi, turn the heat all the way up and the water will come back to a boil in a couple of minutes.
-If your pot of water is not boiling yet by the time the sauce is ready to simmer, that's ok. Your sauce will get better the longer it simmers, so don't worry if you need to leave it for a while. Just give it a stir every few minutes.
Try these other great recipes:
Easy Slow Cooker Italian Beef
Baked Italian Chicken Thighs
Keto Shrimp Stuffed Mushrooms with Artichoke Pesto
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