Monday, October 15, 2012

Potato Gnocchi in a Pink Tomato Sauce

Gnocchi are little Italian dumplings made of potato or cheese and flour. While they are easy enough to make from scratch, I chose to use store bought this time for the sake of ease and time.This entire recipe can be made in about 20 minutes or less. Gnocchi cook very quickly. Just a few minutes in boiling water and they are done!  Complete this meal with a nice green salad. A homemade vinaigrette dressing with olive oil will add more healthy oil to your diet.

serves 6 ( 10 points +)

  • 1 T. olive oil
  • 1 medium onion, finely chopped
  • 2 crushed garlic cloves
  • 1 ( 28 oz) can whole, peeled tomatoes in juice, chopped
  • ¼ c. tomato paste
  • ¼ tsp. red pepper flakes
  • 1 c. low-fat ricotta cheese
  • 2 ( 17.5 oz) packages potato gnocchi
  • 6 T. freshly grated Parmesan cheese

Bring a large pot of water to a boil.

Meanwhile, heat oil in a large saucepan. Add onion and cook until softened, stirring frequently. Stir in the garlic and cook about 1 minute. Stir in the tomatoes with their juices, tomato paste and red pepper flakes. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat, add the ricotta and whisk until smooth. Keep warm.

Add gnocchi to boiling water and cook until the float on the surface of the water. Drain. Transfer gnocchi to a serving bowl. Add sauce and stir to coat. Divide among 6 plates. Sprinkle each with 1 T. Parmesan cheese.

adapted from the cookbook "Fast and Fit" by Theresa Guidice 


  1. Hey! This looks delicious and gnocchi is my favorite type of pasta (of course! What's not to love!?), therefore, I am going to try this dish tomorrow night! However, I do not mean to be annoying or anything, but for most of your recipes, when you put the points down you never give a serving size. It would be greatly appreciated if you could! Thanks! Looks amazing! Can't wait!

    1. This comment has been removed by the author.

    2. Catherine,
      The serving size was not given on this recipe. I would measure it all and then divide it into 6 servings. The serving size was at least 1 c. per person.


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