Takes 20-25 min; Feeds 4
Ingredients for Creamy Baked Tomato Butter Gnocchi
- 30 oz gnocchi
- 20 oz sweet red tomatoes
- 4-5 garlic cloves, minced
- 1/2 red onion, minced
- 2 tbsp salted butter
- 2 tsp white sugar
- 1/2 tsp black pepper
- 2/3 cup crème fraîche
- 1 tbsp tomato paste
- 1 cup shredded mozz (full fat)
- 1 tbsp basil, minced + leaves for garnish
- 1 tsp red pepper flakes
- Salt and EVOO
Method
Preheat oven to 425F.
In a Dutch Oven, cook the onion for 2-3 minutes with 2 tbsp olive oil and salt over medium heat. Add in garlic and cook another 2 minutes.
Once translucent, carefully pour mixture into a blender along with the tomatoes. Blend until smooth.
Add this back into the hot pot. Add butter, tomato paste, sugar, pepper, red pepper flakes and basil. Let this simmer for 10-15 min. Taste and add more salt.
Stir in the gnocchi and crème fraîche.
Top with grated mozzarella and bake until golden 8-10 min.
Garnish with more basil and enjoy!
Need more big warming bowls of love to save dinner? Try…
- Chicken Bacon Artichoke Ziti
- Double Poblano Enchiladas
- Stout Soaked Gnocchi with Tuscan Chicken
- Crispy Pork Ramen with Garlic Crunch
- Loaded Potato and Leek Soup
