Baked Gnocchi with Blistered Tomato Parmesan Sauce
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 3 servings 1x
- 3 pounds roma tomatoes, sliced in half
- 1/2 onion, finely diced
- 2 cloves of garlic, finely minced
- 1/4 teaspoon Italian Seasoning (usually a combo of dried thyme, dried parsley, dried oregano, and dried basil)
- 1 pound gnocchi (comes in a vacuum sealed package – sold in the Italian section of your grocery store)
- 1/2 cup fresh grated Parmesan cheese, divided
- Fresh basil (optional topping)
- Preheat your oven to 475 degrees
- On a parchment paper lined baking sheet, place your tomatoes cut side down and drizzle with olive oil. Season with salt and pepper
- Roast for 30 minutes or until the tomatoes are blistered
- Remove the baking sheet from the oven and let the tomatoes sit for a few minutes while you prep your onions and garlic
- Using tongs, pick up each tomato half, squeeze the excess juice out of it, and add it to a food processor or blender
- Puree your tomatoes thoroughly and set aside
- Saute your onion and garlic in a large, oven safe skillet (I used cast iron) with some olive oil, salt, and pepper until the veggies have softened
- Add your tomato puree, bring to a simmer, and simmer for about 15 minutes. If your sauce reduces and becomes too thick, add a bit of water to thin it back out (this will depend on preference)
- Meanwhile, bring a pot of SALTED (it should taste like the ocean) water to a boil
- When boiling, add your gnocchi and cook according to package instructions. They are done cooking when they float to the surface of the water
- Drain your gnocchi using a colander and add the gnocchi to your tomato sauce
- Turn your oven to broil
- Stir 1/4 cup of your Parmesan cheese into the gnocchi mixture. Taste and season with salt and pepper if needed
- Top your gnocchi with the remaining 1/4 cup of Parmesan cheese and place the skillet in the oven (on broil) for several minutes, until the cheese is very bubbly and slightly golden brown
- Top with fresh sliced basil (optional)