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gnocchi

TOMATO MASCARPONE GNOCCHI

It’s not every day an airplane meal leaves a lasting impression. But after trying a creamy tomato mascarpone gnocchi on a Delta flight, I knew I had to recreate it. This recipe brings together pillowy gnocchi, a velvety tomato mascarpone sauce, and spinach for the ultimate cozy meal.
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Ingredients
  

  • 16 oz gnocchi
  • 1 tbsp olive oil
  • 1/2 onion, diced small
  • 1 tbsp tomato paste
  • 2 garlic cloves, minced
  • 280 mL tomato puree
  • 3/4 cup water
  • 175 g mascarpone
  • Handful of spinach, optional
  • Parmesan, freshly grated
  • 1/2 tsp Italian herbs
  • 1/4 tsp red chili flakes, oregano
  • Salt and pepper, to taste
  • Fresh basil, chopped

Method
 

  1. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (about 2-3 minutes).
  2. Drain and set aside.
  3. In a large pan, heat the olive oil over medium heat.
  4. Add the onion and tomato paste and sauté until translucent (about 5 minutes).
  5. Add the garlic and cook for another minute until fragrant.
  6. Stir in the tomato puree, water, basil and spices. Cover and simmer for 10 minutes, stirring occasionally.
  7. Reduce heat to low and stir in the mascarpone until fully melted and incorporated.
  8. Add the spinach and let it wilt into the sauce.
  9. Toss the cooked gnocchi and Parmesan (if using) into the sauce, stirring gently to coat.
  10. Plate the gnocchi and garnish with extra Parmesan and fresh basil if desired.