Basil Gnocchi With Roasted Garlic & Tomato Sauce

Basil Gnocchi with Roasted Garlic Tomato Sauce (via abeautifulmess.com)This is a dinner that we eat often at our house. My husband and I are both massive gnocchi fans. And if you’ve ever tried gnocchi, then you probably know why—it’s SO good. Tiny, pillow-like dumplings usually made from varying amounts of potato, flour and cheese. What’s not to love? Plus gnocchi (store-bought or already made) takes just minutes to cook, so you can get a super filling dinner together fast.

Basil Gnocchi with Roasted Garlic Tomato Sauce (via abeautifulmess.com) If you’re a purist and you want to make your own gnocchi, you can learn how here. I’ve been working on a whole wheat or alternative wheat with sweet potato version lately, but it’s not ready yet. It still needs some work.

But this meal isn’t about spending hours making everything from scratch. For this I simply bought some (basil) gnocchi that I saw at the store and wanted to try. Then I made my own sauce—a super easy and flavorful version. You can use this sauce on any kind of pasta. So feel free to use whatever you have on hand.

How to roast garlicRoasted Garlic & Tomato Sauce, makes about 3 cups. Plenty for 2 servings of pasta, possibly 3 (but I like a lot of sauce so only 2 at our house).

1 head of garlic
1 teaspoon olive oil
35 oz. can stewed tomatoes, drained
salt + pepper

First I roast the garlic. Simply peel back all the paper layers you can. Then cut off the top so the cloves are exposed. Drizzle a little olive oil on there so that it seeps into the head. Cover in aluminum foil and bake at 400°F for 35-40 minutes. Remove from the oven, remove foil, and allow to cool until just cool enough to handle.

Squeeze the now soft and fragrant garlic cloves out of their papery shells. Combine with the stewed tomatoes (well drained from the can juices, otherwise your sauce will be quite thin and soup-like). Puree with an immersion blender or in a food processor. Then heat in a pot until everything is warmed through. Taste and add salt and pepper as needed (maybe a little cayenne if you want to add some heat).

Basil Gnocchi with Roasted Garlic Tomato Sauce (via abeautifulmess.com) While the sauce is warming, you can cook your gnocchi (or other pasta). Top with some fresh herbs, parmesan cheese, and maybe a few chopped nuts for some crunch and a little protein. Simple and oh-so delicious. This is a big winner at our house, and I hope you love it too! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

  • This sounds delicious. I really love recipes like that for fall, I’m definitely in the mood for Italian food as temperatures go down 😉 I love that it’s really easy to make and requires just a few ingredients – perfect for a not very experienced cook like me! And I’m very curious about the roasted garlic, it’s a brilliant idea! Not sure why I’ve never thought about that before.

    Kisses

    Joanna

    http://stylestandpoint.com

  • This recipe looks AMAZING! going to try this asap, it looks like an explosion of amazing flavor thanks for the recipe 🙂

    Wandeleur

  • I can’t wait for your sweet potato gnocchi! With some sort of savory butternut sauce? Or something else? Who cares. I am excited, whatever it is! I will have to give the basil gnocchi a try…I didn’t even know it was a thing. Thanks for exposing me to it.

    Jo Farmer

  • Great recipe! I need to try out 🙂 We love Gnocchis too!

    http://thehappyvegangirl.com/

  • I love this recipe! It’s quick and comforting after a long drive home from work. Thanks Emma 🙂

    Happy Tuesday
    http://www.lovecompassionatelee.com/thinkoutloud/2015/9/15/91515

  • This looks so incredibly delicious! We’re going to have to try this recipe soon!

    Paige
    http://thehappyflamily.com

  • I first discovered gnocchi when I was studying abroad and Italy. I had been missing out on this delicious pasta my entire life! I know regularly make gnocchi and have been love making my own sauces. Can’t wait to try the roasted garlic as an ingredient!

    Brittany | http://thechicette.com

  • Good for you on trying to make your own gnocci! I made a beet and goat cheese version, once. It was delicious, but SO MUCH WORK. Thankfully it made enough to freeze half of it, but man, I don’t know if I have the patience to attempt it again. Haha.

  • What a coincidental post! I just tried out making gnocchi from scratch for the first time last night. Pan fried with sage butter and chicken! It turned out well and is a technique I’m glad to have under my belt.
    Now I’m working on a ricotta and pumpkin gnocchi.

  • Oh wow, this sounds like heaven on a plate! Will definitely be trying it out, thank you for sharing x

    Megan | www.meganjean.co.uk

  • Looks really yummy! Do you know an easy way to convert american mesures into european ones (french)?

  • Oh my, how have I never roasted garlic before? It looks and sounds delicious and I will definitely try this. Lovely pictures as always 🙂

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