SAN DIEGO — When I worked at Sante’s in La Jolla, this was often served as a side to an entree like a veal chop or pizzaiola. Gnocchi is a great main dish and can stand alone with some vegetables on the side or a nice salad.
Gnocchi Caprese
- 1 lbs. Gnocchi, fresh or store bought
- ¼ cup olive oil
- 3 – 4 cloves of garlic, minced
- 1 – 28 oz. Can San Marzano Whole Tomatoes
- Fresh basil, 6-8 stalks of torn leaves
- ¼ cup Parmesan cheese, shaved
- Kosher salt and pepper
- Crushed red pepper (optional)
You can use my Homemade Gnocchi recipe if you want to get down there and make your own, but a store bought version is also a good option.
Follow the directions to cook the gnocchi, just remember that they cook quickly and should be the last.
Start by lightly sauteing the garlic in olive oil, add the sliced San Marzano tomatoes along with the liquid, bring it up slowly and season with salt and pepper.
Cook the Gnocchi, these only take a few minutes, drain and add the sauce, toss with fresh basil just long enough to wilt the basil, serve and top with parmesan cheese.
If you want to spice it up a bit, sprinkle with some crushed red pepper (optional).
SEE: Gnocchi isn’t that much work to make, and it’s so worth it
