SAN DIEGO — When I worked at Sante's in La Jolla this was often served as a side dish to a main like a Veal Chop or Pizzaiola. Gnocchi is a great main and can stand alone with some veggies on the side or a nice salad.
Gnocchi Caprese
- 1 lbs. Gnocchi, fresh or store-bought
- ¼ cup Olive oil
- 3 - 4 Garlic cloves, chopped
- 1 - 28 oz. can San Marzano whole Tomatoes
- Fresh Basil, 6 - 8 stems worth of leaves torn
- ¼ cup Parmesan Cheese, shaved
- Kosher Salt & Pepper
- Crushed Red Pepper (optional)
You can use my homemade Gnocchi recipe if you want to go there and make your own, but a store-bought version is also a good option.
Follow the directions to cook the Gnocchi, just remember they cook fast 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 to a slow simmer, and season with salt and pepper to taste.
Cook Gnocchi, these only take a couple of minutes, drain and add to 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 little sprinkle with some crushed Red Peppers, (optional).
WATCH: Gnocchi is not that much work to make and it's so worth it