Gnocchi: Gnocchi are pillowy Italian pasta dumplings, typically made from potato, flour, and egg. Variations on the standard potato gnocchi include spinach, ricotta, and semolina flour.
For a tomato sauce with deeper, more concentrated flavor, simmer the sauce for an extra 10 minutes. Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit thedish.plated.com for cooking videos and tips!
Wine Pairing: 2009 Viña Mayor Ribera del Duero
- 1 yellow onion
- 2 cloves garlic
- 2⁄3 bunch basil
- 4 cups spring mix
- 1 teaspoon oregano
- 1⁄8 teaspoon crushed red pepper (optional)
- 1 28 oz can crushed tomatoes
- 10 ounces gnocchi
- 1⁄4 cup shredded mozzarella cheese
- 1 packet Dijon mustard
- 2 tablespoons Champagne vinegar
1. Prepare Ingredients
Preheat oven to 425°F. Peel onion and mince. Mince garlic. Rinse basil and tear leaves into bite-size pieces, discarding stems. Rinse spring mix salad greens and pat dry with paper towel.
2. Prepare Sauce
Heat 1 tablespoon olive oil in a medium ovenproof high-sided pan over medium heat. When oil is shimmering, add onion. Cook until soft and translucent, about 5 minutes. Add garlic, oregano, and crushed red pepper, if desired, and cook until garlic is golden, about 2 minutes. Add tomatoes and their juices and stir to combine. Allow to come to a simmer, then cook until sauce thickens slightly, about 5 minutes.
3. Cook Gnocchi
Taste sauce and add salt and black pepper as needed. Add gnocchi and stir to combine. Simmer until gnocchi is warmed through, about 1 minute.
4. Bake Gnocchi
Stir basil into sauce. Sprinkle top evenly with mozzarella. Place in oven and bake until cheese is golden and bubbling, about 5 minutes. For an extra golden crust, heat broiler to high and broil for an additional 3-5 minutes.
5. Prepare Salad
In a small bowl, whisk together Dijon mustard, Champagne vinegar, and 2 tablespoons olive oil. Taste and add salt and black pepper as needed. Drizzle over salad greens in a large bowl and toss to coat.
6. Plate Gnocchi
Divide gnocchi between 3 plates. Serve with salad alongside.
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