Creamy Marinara Gnocchi Recipe

Publisher Photo

Creamy Marinara Gnocchi Recipe

Be the first to add a review
Publisher Photo
My husband loves gnocchi and I am always looking for ways to incorporate it into my cooking. This recipe has gone through many different trials but I have come to a tried and true and easy method. Whenever I make it for guests, they think I've toiled all day long! —Darolyn Jones, Fishers, Indiana
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 packages (16 ounces each) potato gnocchi
  • 1 tablespoon olive oil
  • 3 cups sliced baby portobello mushrooms
  • 1 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 1 jar (24 ounces) spicy marinara sauce
  • 1 carton (15 ounces) whole-milk ricotta cheese
  • Minced fresh basil

Directions

Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat olive oil over medium heat. Add mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper; saute 3 minutes. Add marinara sauce. Reduce heat; simmer until slightly thickened, about 10 minutes. Stir in ricotta cheese and remaining salt and pepper.
Drain gnocchi; transfer to a serving bowl. Toss with marinara mixture. Serve with basil. Yield: 8 servings.
Editor's Note: Look for potato gnocchi in the pasta or frozen foods section.
Originally published as Creamy Marinara Gnocchi in Taste of Home Christmas Annual Annual 2018, p125

Nutritional Facts

1 cup: 380 calories, 10g fat (5g saturated fat), 40mg cholesterol, 1291mg sodium, 59g carbohydrate (8g sugars, 5g fiber), 15g protein.

Popular Videos

  • 2 packages (16 ounces each) potato gnocchi
  • 1 tablespoon olive oil
  • 3 cups sliced baby portobello mushrooms
  • 1 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 1 jar (24 ounces) spicy marinara sauce
  • 1 carton (15 ounces) whole-milk ricotta cheese
  • Minced fresh basil
  1. Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat olive oil over medium heat. Add mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper; saute 3 minutes. Add marinara sauce. Reduce heat; simmer until slightly thickened, about 10 minutes. Stir in ricotta cheese and remaining salt and pepper.
  2. Drain gnocchi; transfer to a serving bowl. Toss with marinara mixture. Serve with basil. Yield: 8 servings.
Editor's Note: Look for potato gnocchi in the pasta or frozen foods section.
Originally published as Creamy Marinara Gnocchi in Taste of Home Christmas Annual Annual 2018, p125

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy Marinara Gnocchi

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review

Similar Recipes