Gnocchi with Creamy Tomato Sauce
A simple tomato, basil, and ricotta cheese sauce flavors this quick and easy pasta recipe that can be prepared in less than 30 minutes.
Ingredients
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2 packages (17.5 ounces each) potato gnocchi (such as De Cecco)
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1 tablespoon olive oil
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3 cups sliced white mushrooms
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1- 1/4 cups no-salt-added tomato sauce
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1- 1/4 cups frozen peas, thawed
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1 teaspoon dried basil
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1/2 cup ricotta cheese
Directions
1.
Bring a large pot of salted water to a boil. Add gnocchi to pot; cook about 2 minutes or until gnocchi rise to the top of water. Remove with a slotted spoon to a large bowl.
2.
Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms to skillet; sprinkle with 1/4 teaspoon each salt and pepper. Cook 3 minutes.
3.
Add tomato sauce, peas and basil to skillet and reduce heat to medium; simmer for 5 minutes. Stir in ricotta cheese and remaining 1/4 teaspoon each salt and pepper; pour over gnocchi. Stir to combine.
Nutrition information
Calories 365, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 11 mg, Sodium 825 mg, Carbohydrate 69 g, Fiber 5 g, Protein 10 g.
Percent Daily Values are based on a 2,000 calorie diet
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