Fluffy pillows of gnocchi smothered in creamy tomato basil sauce needs to be your next Sunday supper.
- 1 Tbsp extra virgin olive oil
- 4 oz pancetta, diced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 Tbsp tomato paste
- 1/2 cup dry white wine
- 15 oz tomato sauce
- 1 1/2 cups water
- 1 tsp sugar
- kosher salt and pepper
- 3/4 cup heavy cream
- 1 cup fresh basil, chopped or torn
- 2 lbs homemade gnocchi, cooked until they float (frozen or storebought can be substituted)
-
Heat the olive oil in a large skillet over med/high heat. Add the pancetta and saute until golden brown.
-
Add the onion and saute until the onion is golden and softened, then stir in the garlic. Continue cooking for 2-3 mins.
-
Add the tomato paste and cook for 2 mins, then deglaze with white wine, stirring up all the bits that are stuck to the pan.
-
Add the tomato sauce, water, sugar and season generously with salt and pepper.
-
Cook until reduced by half, then stir in the heavy cream. Reduce the heat and continue to cook for a few more minutes. Stir in the basil.
-
Adjust the seasoning and stir in the cooked gnocchi. Serve immediately with grated parmesan cheese if desired.
- I recommend using homemade gnocchi for this recipe. Whether you're using homemade or frozen gnocchi, be sure not to overcook them before you add them to the sauce as they could become mushy.
- You can make this vegetarian if you simply omit the pancetta.
- Tomato puree or crushed tomatoes can be substituted for the tomato sauce. They are also delicious, but you will have a more "tomato forward" sauce (especially with the tomato puree).
- Add the basil at the very end to preserve its bright green color and fresh flavor.
- Serve right away and garnish with additional basil, grated parmesan, or a scoop of fresh ricotta if desired.