I’m taking a break from my love for pasta today and making something completely different.
Ok, so maybe it’s not that different. They’re still little delicious bites of carbs that we cover in sauce. Depends who you ask, but for a carbohydrate connoisseur like myself, they are worlds apart.
I never post a recipe on here that I don’t believe in and genuinely think “Yum, this tastes good!”. But you guys… with this gnocchi rossi recipe? It’s a whole new world of delicious. Like as I was plating to take pictures I kept sneaking bites like a child would who is grabbing a cookie before dinner. I had to actually make myself take the pictures faster so I could stop using my fingers and take a fork to them, which would have been slightly more socially acceptable.
Now, you can make this recipe with prepackaged gnocchi that you find in the dry pasta section of most grocery stores (heck, you could make it with pasta instead of gnocchi if that’s your jam). Or if you’re feeling like really getting involved with making your food, you can make them from scratch. Just 3 ingredients and you’re good to go!
But if you’d rather just use premade, I can’t be mad at that either.
10.5 ounce package of cherry tomatoes
4 tablespoons olive oil
1 lb. packaged gnocchi (OR follow the recipe at the bottom to make them homemade!)
2 tablespoons butter
1 sweet yellow onion, diced
4 cloves garlic, minced
⅔ cup dry white wine (I used pinot grigio)
8 ounce can tomato sauce
1 cup heavy cream
small pinch red pepper flake
1 tablespoon Italian seasoning
salt and pepper, to taste
fresh basil and parsley, chopped for garnish
grated parmesan cheese, to garnish
20-cup Digital Multicooker with Sauté-then-Simmer STS®
Prep Time: 10 minutes
Cook Time: 30 minutes
1. Preheat your oven to 400℉.
2. Place the cherry tomatoes onto a sheet pan and drizzle with about 3 tablespoons of the olive oil. Roast in the oven for 12-15 minutes until the tomato skins are blistered and bursting.
3. While the tomatoes are in the oven, bring a large pot of water to a boil (or, use the Aroma pasta cooker).
4. Once the water is boiling, cook the gnocchi for about 2 minutes, or until they float. Drain well and set aside.
5. Set your Aroma multicooker for Sauté-then-Simmer STS® and let heat with the lid on for about 5 minutes.
6. Add the butter and remaining olive oil.
7. Once the butter is melted, add the diced onion, salt, pepper, and Italian seasoning. Cook while stirring with a long-handled wooden or heat safe spoon for 5-7 minutes until the onions start to soften and turn translucent.
8. Add the minced garlic and stir while cooking until it is fragrant, about 1 minute.
9. Add the white wine and let it come to a simmer. Simmer for 3-5 minutes, stirring occasionally, letting it reduce slightly.
10. Add in the canned tomato sauce and stir well until combined. Cook for 2-4 minutes, then stir in the heavy cream.
11. Season with a pinch of red pepper flake, and salt and pepper to taste.
12. Add the roasted tomatoes and cooked gnocchi and gently stir to coat.
13. Serve and top with the chopped basil, parsley, and parmesan.
2 yukon potatoes
2 cups flour
Aroma Pasta Cooker or large pot of water.
Prep Time: 20 minutes
Cook Time: 30 minutes
1. Bring water to a boil in either your Aroma pasta cooker or with a large pot on the stove.
2. Peel the potatoes and add them to the boiling water.
3. Cook until tender but still firm, about 17 minutes.
4. Drain, cool, and mash with a fork or potato masher until all lumps are gone.
5. Combine the mashed potatoes (should be about 1 cup), flour, and egg in a large bowl. Knead until the dough forms a ball.
6. Shape small portions of the dough into long ropes; cut them into half-inch pieces to make the gnocchi. If desires, gently roll the edges along the prongs of a fork to create the classic gnocchi texture.
7. Cook in boiling water for about 2 minutes until they float to the surface.
Recipe inspiration from Dash of Savory