Although I’ve made my own gnocchi before using the new fad “canned biscuit gnocchi“, I decided to make things a little easier on a busy night by using pre-made gnocchi from the store. I can’t express how simple this ‘busy night’ recipe is.
Yields 4 serving:
1 lb potato gnocchi
1 tbs olive oil
1½ c diced Tuscan-style salame
1 shallot, thinly sliced
¾ tbs garlic, minced
1-28 oz can crushed tomatoes
Fresh cracked pepper to taste
Olive oil
Freshly grated parmesan
Fresh parsley, chopped
Bring about 1 gallon of water to a rolling boil. Add kosher salt. Carefully add the gnocchi and boil for 2-3 minutes. Once done, drain in colander. Rinse with cold water and set aside.
Heat 1 tbs olive oil in a large sauté pan over medium high heat. Add the salame, shallots and garlic (in that order). Cook until the shallots become translucent. Add the tomatoes and black pepper. Lower heat to a simmer. Cook for 10-15 minutes. Add the gnocchi. Give it a few tosses and allow to continue simmering for about 5-10 minutes. Plate up and garnish with a drizzle of oil, some parmesan and finish it off with parsley. Serve with a crusty baguette. There you have it, a deliciously easy dinner for a busy weeknight.
Girl-Chef Tastes 