Ingredients
- 16 ounces dry potato gnocchi
- 6 cups water, boiling
- 1 teaspoon salt
- Sauce:
- 3 tablespoons olive oil
- 1 cup onion, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 cup red bell pepper, diced
- 1 can (28 ounces) tomatoes
- 2 cups vegetable stock
- 2 bay leaves
- 1 ½ teaspoons paprika
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Topping:
- 4 ounces Parmesan cheese, grated
How to Make
-
Step 1: Heat olive oil in a saucepan over medium heat.
-
Step 2: Add diced onion, carrot, garlic, and red bell pepper to the saucepan.
-
Step 3: Cook the vegetables for about 5 minutes, until they become translucent.
-
Step 4: Add the canned tomatoes and vegetable stock to the saucepan.
-
Step 5: Season the sauce with bay leaves, paprika, cumin, oregano, salt, and black pepper to taste.
-
Step 6: Simmer the sauce for approximately 30 minutes until it thickens.
-
Step 7: Use an immersion blender to blend the sauce until smooth, eliminating any chunks.
-
Step 8: Meanwhile, towards the end of the sauce cooking time, bring a second saucepan of heavily salted water to a boil.
-
Step 9: Cook the gnocchi in the boiling water until they float to the surface.
-
Step 10: Drain the cooked gnocchi.
-
Step 11: Serve the gnocchi with a generous amount of the thick sauce on top.
-
Step 12: Sprinkle grated Parmesan cheese over the dish.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.