Gnocchi Al Pomodoro

Soft, pillowy potato gnocchi simmered in a delicious tomato Pomodoro sauce with bits of gooey mozzarella on top. 

This recipe was a clean-out-my-fridge kind of recipe–I love those! We had leftover Pomodoro sauce in the fridge that needed to be used up, and some small mozzarella balls nearing their expiration date. Since my gnocchi-loving son had an at-home school day today, I decided to surprise him with this delicious meal for lunch. This easy gnocchi with marinara recipe was super easy to throw together, and I loved that it used things I had on hand. My kids thought it was tasty, and we all thought it paired well with a simple salad and some crusty bread.

Gnocchi Al Pomodoro

Ingredients:

• 2 cups Pomodoro sauce – click the link above for the recipe (You can also use your favorite jar of marinara)
• 1 (16-oz) package of gnocchi
• 8-10 Ciliegine mozzarella balls, halved
• Parmesan, freshly grated
• Basil leaves, torn, to taste

How to Make Gnocchi Al Pomodoro:

Prepare the Pomodoro sauce. Click here for the recipe.

Pour 2 cups of Pomodoro sauce into a well-seasoned, small cast-iron skillet and simmer over medium heat.

Cook the gnocchi in a large pot of well-salted boiling water, according to the package instructions.

Add the drained gnocchi to the sauce and gently toss to coat evenly. Top with the halved mozzarella balls.

Place the skillet on the top rack of your oven and broil until the cheese is melty and gooey.

Serve immediately with freshly grated Parmesan and torn basil. Enjoy.