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Gnocchi Al Pomodoro

Gnocchi Al Pomodoro

Soft pillowy potato gnocchi simmered in a delicious tomato Pomodoro sauce with bits of gooey mozzarella on top. 

This recipe was a clean-out-my-fridge kind of recipe–I love those! We had some leftover Pomodoro sauce in the fridge that needed to be used up and some small mozzarella balls nearing their expiration date. Since my gnocchi-loving son had an at-home school day today, I decided to surprise him with this delicious meal for lunch. This gnocchi was super easy to throw together and I loved that it used things I had on hand. My son loved the gnocchi al Pomodoro and nearly ate the entire batch. My daughter ate the leftovers when she got home from school and said the gnocchi was very tasty.

Gnocchi Al Pomodoro

How to Make Gnocchi Al Pomodoro

Prepare the Pomodoro sauce. Click here for the recipe.

Pour 2 cups of Pomodoro sauce in a small cast iron skillet and simmer over medium heat.

Cook the gnocchi per package instructions. Drain, reserving 1/4 cup of the cooking water.

Add the drained gnocchi to the sauce and gently toss to coat evenly. Top with the halved balls of mozzarella.

Gnocchi Al Pomodoro

Place the skillet on the top rack of your oven and broil until the cheese is melted and gooey. Serve immediately with freshly grated parmesan and torn basil. Enjoy.

Gnocchi Al Pomodoro

Gnocchi Al Pomodoro

Gnocchi Al Pomodoro

Prep Time: 10 minutes
Cook Time: 10 minutes
40 minutes to make Pomodoro Sauce: 40 minutes
Total Time: 1 hour
Course: Main
Cuisine: Italian
Servings: 2 - 3
Author: Pam - For the Love of Cooking

Equipment

  • Cast Iron Skillet

Ingredients

  • 2 cups Pomodoro sauce - click the link up above for the recipe **You can also use your favorite jar of marinara
  • 1 (16 oz) package of gnocchi
  • 8-10 Ciliegine mozzarella balls, halved
  • Parmesan, freshly grated
  • Basil leaves, torn, to taste

Instructions

  • Pour 2 cups of Pomodoro sauce in a small cast iron skillet and simmer over medium heat. 
  • Cook the gnocchi per package instructions. Drain, reserving 1/4 cup of the cooking water. 
  • Add the drained gnocchi to the sauce and gently toss to coat evenly. Top with the halved balls of mozzarella.
  • Place the skillet on the top rack of your oven and broil until the cheese is melted and gooey. Serve immediately with freshly grated parmesan and torn basil. Enjoy. 
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5 Comments

  1. What a nice treat for lunch. Your kids are so lucky to have you.