Description
Creamy Cheesy Calabrian Gnocchi is an easy 30-minute vegetarian dinner with garlic, basil, Parmesan, tomato cream sauce, and Calabrian chili paste.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/4 medium shallot, minced
- 1 teaspoon tomato paste
- 1/4 teaspoon each salt and black pepper
- 1 heaping teaspoon Calabrian chili paste - plus more for garnish
- 1 cup tomato puree
- 1 cup unsweetened full-fat coconut milk or heavy cream
- 1 package (about 17.6 oz) Potato gnocchi (gluten-free if needed)
- 1 small handful fresh basil, roughly chopped
- 1 cup freshly grated Parmesan cheese - more for garnish
Instructions
- Add water to a pot with a pinch of salt and cover it. Put the heat on high.
- Heat a skillet up over medium heat with the olive oil, garlic, shallot, tomato paste, salt and pepper. Saute for 2 minutes or until you can smell the garlic. Stir in the calabrian peppers and saute for 1 more minute.
- Pour in the tomato puree and coconut milk (or cream). Stir to combine and bring up to a slow simmer – turn the heat to low if its bubbling too much.
- When you water is boiling, add the gnocchi. Bring it back up to a boil – so keep the heat on high. Cook for the gnocchi for 2 minutes – no more.
- Use a soup ladle to add the gnocchi to the skillet with the sauce. Don’t worry about adding some of the hot gnocchi water to the sauce – this helps make it more silky and smooth.
- Add in the basil and grated Parmesan cheese. Stir to combine and coat the gnocchi. Garnish with more basil, cheese and Calabrain peppers.
- Prep Time: 5
- Cook Time: 10
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian