Classic Gnocchi al Pomodoro with Crispy Sage
Ingredients
- 1 poundpotato gnocchi
- 28 ouncesSan Marzano tomatoes (whole, canned)
- 4 clovesgarlic
- 3 tablespoonsolive oil
- ·fresh basil
- 12 leavesfresh sage
- ·Parmigiano-Reggiano
- ·salt
- ·black pepper
- ·red pepper flakes (optional)
- 4 cupsarugula
- 1lemon
Prep
- 01
Mince 4 cloves garlic
- 02
Crush or hand-crush the 28 ounces canned San Marzano tomatoes
- 03
Tear fresh basil leaves into bite-sized pieces
- 04
Grate Parmigiano-Reggiano cheese
- 05
Juice 1 lemon
- 06
Wash and dry 4 cups arugula
Method
- 01
Bring a large pot of salted water to a boil for the gnocchi.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned.
- 03
Add the crushed tomatoes with their juices to the skillet. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes, stirring occasionally, until the sauce thickens slightly.
- 04
While the sauce simmers, heat the remaining 1 tablespoon olive oil in a small pan over medium-high heat. Add the sage leaves and fry for 30 to 45 seconds until crispy. Transfer to a paper towel and set aside.
- 05
Add the gnocchi to the boiling water. Cook until they float to the surface, about 2 to 3 minutes, then cook 30 seconds more.
- 06
Use a slotted spoon to transfer the gnocchi directly into the tomato sauce. Add the torn basil and toss gently to coat. Taste and adjust seasoning.
- 07
Divide the gnocchi between two bowls. Top with grated Parmigiano-Reggiano and the crispy sage leaves.
- 08
In a medium bowl, toss the arugula with the lemon juice and a pinch of salt. Serve alongside the gnocchi.
Spice Tips
For gentle warmth, add 1/4 teaspoon red pepper flakes with the garlic. For more heat, increase to 1/2 teaspoon or pass additional flakes at the table. A drizzle of high-quality finishing olive oil adds richness.
Store-bought gnocchi works perfectly here. If you prefer a smoother sauce, use an immersion blender after simmering. Leftovers keep refrigerated for 3 days; reheat gently with a splash of water.