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Pasta is not a favorite dish of mine, but I do love gnocchi, especially this one pot gnocchi. There’s something about tender, pillowy bites of potato coated in velvety tomato sauce that are comforting on a cold winter night. I’ve made it a lot of ways, but this way might be my favorite — topped with salty feta, garlicky breadcrumbs, and lots of herbs.
Something I’ve always hated about making this dish was the separate step of boiling the gnocchi first, but then I had a lightbulb moment — why not skip that step and just cook the gnocchi in the tomato sauce instead? This means one less pot to clean up, and what difference does it make whether the gnocchi cooks in water or tomato sauce? Spoiler alert — it doesn’t. One pot gnocchi is the way to go.
Well, it actually makes a big difference. I noticed that when the gnocchi were simmered in the tomato sauce, they were much more tender and flavorful, and the sauce was super velvety, probably due to the starch from the gnocchi going into the sauce instead of down the drain. So, yeah. Unlike other time saving methods where you give up flavor for convenience, this one you actually get a better dish! That’s a big win in my book.
Another way to add flavor is to cook a few fresh herbs in the oil you use to saute your onions and garlic. This infuses the oil with herby flavor, which permeates the sauce and the gnocchi. It’s an easy, one pan dish that is perfect for a chilly fall night, which can more comforting than a salad.
Herbed Garlic Feta Gnocchi
Ingredients
- 3 tablespoons olive oil
- 1 sprig fresh parsley
- 1 sprig fresh oregano
- 1 sprig fresh rosemary
- 1 small onion diced
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes or an amazing Hot Roasted Garlic seasoning blend
- 1 28-ounce can whole peeled tomatoes preferably San Marzano
- 1 pound gnocchi
- 6 ounces crumbled feta
- 1/2 cup fresh breadcrumbs
- 1 tablespoon melted butter
- Zest of 1 lemon
- Fresh chopped herbs
- Sea salt and fresh ground pepper to taste
Instructions
- I a deep saute pan, heat the oil over medium heat. Add your herbs to the oil and let cook until browned, 2-3 minutes. Remove the herbs from the pan.
- Add the onion and cook until softened, and add the garlic and pepper flakes. Cook for a minute and add the tomatoes and juices.
- Simmer for 20-30 minutes, until tomatoes break down and add the gnocchi to the pan. Add about a half cup water and bring to a boil. Reduce to a simmer and simmer for 5 minutes until liquid is reduced and sauce is velvety smooth.
- Turn off the heat and sprinkle the feta on top. Combine the breadcrumbs with the butter and lemon zest and sprinkle on top.
- Preheat broiler and broil until cheese is lightly browned and breadcrumbs are crisp. Sprinkle with additional chopped herbs.
- Let rest for 5 minute or so and then serve.
Tried this recipe?Let us know how it was!
