Rosy Tomato Mascarpone Gnocchi
Indulge in this creamy, blush-toned gnocchi dish that perfectly harmonizes tangy tomatoes and smooth mascarpone for a chic, easy culinary affair.
Ingredients
Main
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 small onion finely chopped
- 1 can 14 ounces crushed tomatoes
- Salt and black pepper to taste
- 1 teaspoon dried basil
- 1/2 teaspoon sugar optional
- 1 cup mascarpone cheese
- 1 pound store-bought potato gnocchi
Garnish
- Fresh basil for garnish
- Grated Parmesan cheese for serving
Instructions
- Heat a large skillet over medium heat and sauté minced garlic and chopped onion with olive oil until translucent.
- Add crushed tomatoes, simmer gently and season with salt, pepper, dried basil, and sugar if needed.
- Boil gnocchi in salted water until they float, then drain.
- Combine gnocchi with tomato sauce, reduce heat to low, and stir in mascarpone cheese.
- Serve warm, garnished with fresh basil and Parmesan.
Notes
Add a splash of red wine to the tomatoes for deeper flavor. Substitute mascarpone with ricotta or cream cheese if desired. Use pasta instead of gnocchi if needed.