Gnocchi W/ Tuscano Salame, Tomatoes And Shallots

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.