What’s better than pillowy soft gnocchi in warm herbed sauce on a rainy cold day? Nothing! So here’s what’s for dinner tonight. I used gnocchi bought from my local italian store.
1 pound gnocchi
Whole tomatoes, peeled and canned
1 whole bulb garlic, roasted
1 red pepper , roasted
2-3 tbsp large capers
1 tsp dried oregano
1 tbsp + 1 tsp dried basil
1/2 tsp +1/2 tsp salt
2 tsp onion powder
1 tsp garlic powder
1 tsp crushed red peppers (adjust to your level of heat)
1 tbsp extra virgin olive oil
Preheat the oven to 375 F.
Brush the entire bulb of garlic (skin on) with canola oil. Place it in a baking dish and bake for 20 minutes until golden. Remove and let cool. When completely cooled, gently squeeze the soft roasted garlic from the skin and set aside.
Bring salted water to a boil and drop the gnocchi in. The gnocchi will float and come up to the surface when it is cooked. Drain the water and set aside.
In a mixing bowl, add the whole canned tomatoes, 1 tsp dried basil, 1/2 tsp salt , onion and garlic powders and roasted cloves of garlic and crush into a pulp using your hands. I prefer using whole tomatoes and hand crushing them instead of using tomato puree or pre crushed tomatoes.
In a skillet heat olive oil over medium heat, add the blended tomato-garlic mixture, crushed red peppers, salt, capers, dried oregano and remaining 1 tbsp dried basil. Mix well together and warm through for 6-7 minutes and drop the cooked gnocchi in.
Just before serving add the chopped roasted red peppers, mix well and serve.