Gnocchi al Telefono

I saw a recipe on The Chew website yesterday that looked like a perfect side dish for dinner. I prefer making homemade gnocchi but after a super busy day, I just didn’t have it in me. This recipe was so quick and easy to make. The tomato sauce was a snap to make and tasted so delicious. I adapted the recipe a little bit by using store-bought gnocchi and adding a bit of shallot and crushed red pepper flakes to the sauce. We all thought this was a delicious side dish and it paired nicely with the salad and chicken I served it with.

How to Make Gnocchi al Telefono

Heat the olive oil in a large skillet over medium heat. Add the shallot and crushed red pepper flakes and cook, stirring often, for 2 minutes. Add the minced garlic and cook, stirring constantly, for 30 seconds. Add the crushed tomatoes and lower heat to low; simmer for 30 minutes making sure to stir occasionally. Taste and season with sea salt and freshly cracked pepper, to taste.

Cook the gnocchi in salted boiling water, per package instructions, for about 3 minutes; drain, reserving 1/4 cup of the cooking water.

Add the drained gnocchi to the tomato sauce and a bit of the cooking water if needed. Add most of the fresh basil and toss to coat evenly. Place into a serving bowl and add bits of mozzarella cheese, remaining basil, and freshly grated Parmesan. Serve and enjoy.

Gnocchi al Telefono

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Course: Sides

Cuisine: Italian

Servings: 4

Author: Pam - For the Love of Cooking / Original by Mario Batali

Ingredients

• 2 tsp olive oil
• 1 small shallot diced
• Pinch of red pepper flakes to taste
• 2 cloves of garlic minced
• 1 28 oz can of San Marzano tomatoes, crushed
• Sea salt and freshly cracked pepper to taste
• 1 12 oz package of Gnocchi, cooked in salted water per package instructions
• ½ cup fresh basil chopped (divided)
• Ciliegine mozzarella balls halved, to taste
• Fresh Parmesan grated

Instructions

• Heat the olive oil in a large skillet over medium heat.
• Add the shallot and crushed red pepper flakes and cook, stirring often, for 2 minutes.
• Add the minced garlic and cook, stirring constantly, for 30 seconds.
• Add the crushed tomatoes and lower heat to low; simmer for 30 minutes making sure to stir occasionally.
• Taste and season with sea salt and freshly cracked pepper, to taste.
• Cook the gnocchi in salted boiling water, per package instructions, for about 3 minutes; drain, reserving 1/4 cup of the cooking water.
• Add the drained gnocchi to the tomato sauce and a bit of the cooking water if needed.
• Add most of the fresh basil and toss to coat evenly.
• Place into a serving bowl and add bits of mozzarella cheese, remaining basil, and freshly grated Parmesan.
• Serve and enjoy.

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