Spicy Gnocchi Arrabbiata with Garlic
Spicy Gnocchi Arrabbiata with Garlic
Ingredients
For the Arrabbiata Sauce
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes, or more, to taste
- 28 ounces whole peeled tomatoes, 1 can, crushed by hand or with a potato masher
- 2 tablespoons tomato paste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, plus more for garnish
For the Gnocchi
- 2 pounds gnocchi, store-bought potato gnocchi
For Serving
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 2
Add the minced garlic and crushed red pepper flakes to the skillet. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 3
Pour in the crushed whole peeled tomatoes and stir in the tomato paste. Season with salt and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, or up to 30 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min
- 4
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package directions, usually 2 to 3 minutes, or until they float to the surface.
⏱️ 3 min•🌡️ 212
- 5
Once the gnocchi are cooked, use a slotted spoon to transfer them directly into the simmering arrabbiata sauce. Stir gently to coat the gnocchi evenly with the sauce.
⏱️ 2 min
- 6
Stir in the chopped fresh basil. Taste and adjust seasoning if necessary. Serve immediately, garnished with additional fresh basil and a generous sprinkle of grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Gnocchi Arrabbiata with Garlic
Ingredients
For the Arrabbiata Sauce
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes, or more, to taste
- 28 ounces whole peeled tomatoes, 1 can, crushed by hand or with a potato masher
- 2 tablespoons tomato paste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, plus more for garnish
For the Gnocchi
- 2 pounds gnocchi, store-bought potato gnocchi
For Serving
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and sauté until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 2
Add the minced garlic and crushed red pepper flakes to the skillet. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 3
Pour in the crushed whole peeled tomatoes and stir in the tomato paste. Season with salt and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes, or up to 30 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 15 min - 4
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package directions, usually 2 to 3 minutes, or until they float to the surface.
⏱️ 3 min•🌡️ 212 - 5
Once the gnocchi are cooked, use a slotted spoon to transfer them directly into the simmering arrabbiata sauce. Stir gently to coat the gnocchi evenly with the sauce.
⏱️ 2 min - 6
Stir in the chopped fresh basil. Taste and adjust seasoning if necessary. Serve immediately, garnished with additional fresh basil and a generous sprinkle of grated Parmesan cheese.
⏱️ 2 min