Gnocchi with Creamy Tomato Sauce

2 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 8 mins
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Gnocchi with Creamy Tomato Sauce
17 1/2 ounce packages potato gnocchi (such as De Cecco)
tablespoon olive oil
cups sliced button mushrooms
teaspoon salt
teaspoon ground black pepper
1 1/4
cups no-salt-added tomato sauce
1 1/4
cups frozen peas, thawed
teaspoon dried basil
cup ricotta cheese
Shaved Parmesan cheese (optional)
Small fresh basil leaves (optional)
  1. Bring a large pot of salted water to boiling. Add gnocchi; cook about 2 minutes or until gnocchi rise to the top of water. Using a slotted spoon, remove gnocchi and place in a large bowl.
  2. Meanwhile, in a large nonstick skillet heat olive oil over medium-high heat. Add mushrooms to skillet; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook for 3 minutes.
  3. Add tomato sauce, peas, and the 1 teaspoon dried basil to mushrooms in skillet. Reduce heat to medium; simmer for 5 minutes. Stir in ricotta cheese, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper; pour over gnocchi. Stir to combine. Ladle into bowls. If desired, top with shaved Parmesan and fresh basil.
Nutrition Facts (Gnocchi with Creamy Tomato Sauce)
    Per serving:
  • 365 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 11 mg chol.,
  • 825 mg sodium,
  • 69 g carb.,
  • 5 g fiber,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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