Gnocchi & Yellow Tomato Sauce




  • ¾ lb Gnocchi
  • 1 14-Ounce Can Whole Peeled Yellow Tomatoes
  • 2 cloves Garlic
  • 1 Zucchini
  • 1 Tbsp Capers
  • 1 tsp Whole Dried Oregano
  • 1 oz Roasted Piquillo Peppers
  • 0.7 oz Grana Padano Cheese
  • ¼ cup Cream
  • ¼ tsp Crushed Red Pepper Flakes


1.Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Peel and roughly chop the garlic. Roughly chop the peppers. Place the tomatoes in a bowl; gently break apart with your hands. Grate the cheese on the small side of a box grater.


2.In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned and fragrant.


3.Add the chopped peppers, tomatoes (carefully, as the liquid may splatter), oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly thickened. Turn off the heat.


4.While the sauce cooks, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.


5.Add the cooked gnocchi to the sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated. Turn off the heat and stir in the cream (shaking the bottle before opening). Season with salt and pepper to taste. Serve the finished gnocchi garnished with the grated cheese. Enjoy!




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