📝 About This Recipe
Transport your family to the heart of Italy with these light-as-air potato dumplings bathed in a silky, kid-friendly tomato sauce. This recipe balances the rustic charm of traditional gnocchi with a hidden-veggie sweetness that even the pickiest eaters will adore. It’s a comforting, vibrant meal that turns a simple weeknight dinner into a joyful Mediterranean celebration.
🥗 Ingredients
The Gnocchi
- 1 pound Potato Gnocchi (fresh or high-quality vacuum-sealed)
- 1 tablespoon Sea Salt (for the pasta water)
The Secret Veggie Sauce
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 piece Yellow Onion (very finely minced)
- 2 cloves Garlic (pressed or grated)
- 1 small Carrot (finely grated to add natural sweetness)
- 24 ounces Crushed Tomatoes (preferably San Marzano style)
- 1 tablespoon Tomato Paste (for depth of flavor)
- 1/2 teaspoon Dried Oregano
- 1 teaspoon Honey or Sugar (to balance acidity for kids)
- 1 tablespoon Butter (unsalted, for a velvety finish)
Toppings & Garnish
- 1/4 cup Parmesan Cheese (freshly grated)
- 4-5 pieces Fresh Basil Leaves (torn into small bits)
- 1/2 cup Mozzarella Pearls (optional, for 'cheesy treasures')
👨🍳 Instructions
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1
Begin by finely grating the carrot and mincing the onion. This ensures the vegetables 'melt' into the sauce, making it smooth and kid-friendly.
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2
Heat the olive oil in a large skillet or wide saucepan over medium-low heat.
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3
Add the onion and grated carrot to the pan. Sauté for 5-7 minutes until they are soft and translucent, but not browned.
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4
Stir in the garlic and tomato paste. Cook for 1-2 minutes until the paste turns a deep brick red and smells fragrant.
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5
Pour in the crushed tomatoes and add the dried oregano and honey. Stir well to combine all ingredients.
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6
Reduce the heat to low and let the sauce simmer gently for 15 minutes. This allows the flavors to meld and the carrot to fully soften.
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7
While the sauce simmers, bring a large pot of water to a rolling boil and add the tablespoon of sea salt.
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8
Carefully drop the gnocchi into the boiling water. Do this in batches if your pot is small to prevent sticking.
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9
Watch closely! Gnocchi cook very fast. As soon as they float to the surface (usually 2-3 minutes), they are ready.
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10
Use a slotted spoon to transfer the floating gnocchi directly from the water into the simmering sauce.
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11
Stir in the butter and half of the Parmesan cheese. The butter creates a 'velvet' texture that kids love.
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12
If the sauce is too thick, add 2-3 tablespoons of the starchy gnocchi cooking water to loosen it up.
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13
Gently fold in the mozzarella pearls if using; they will soften slightly but remain intact like little treasures.
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14
Remove from heat and serve immediately in warm bowls, garnished with the remaining Parmesan and fresh basil.
💡 Chef's Tips
Always wait for the gnocchi to float before removing them; overcooking makes them mushy. If your kids dislike 'bits' in sauce, use an immersion blender on the sauce before adding the gnocchi. For a protein boost, stir in some cooked ground turkey or soft mini-meatballs. Store leftovers in an airtight container for up to 2 days, but reheat gently with a splash of water to keep them soft. Use a high-quality potato gnocchi; look for brands where potato is the first ingredient, not flour.
🍽️ Serving Suggestions
Serve with a side of crunchy garlic bread for dipping in the extra sauce. Pair with a simple side of steamed broccoli or peas for a balanced meal. Offer a small glass of sparkling apple cider or water with a slice of orange. A small side salad with a mild lemon vinaigrette helps cut through the richness of the cheese.