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Gnocchi d’Estate- Pomodoro e Peperoncino

Bright, summery 30 minute meal. This "sauce" is so good we almost always make a double batch and use the extra spread onto sandwhiches or bruschetta.

Active time: 30 minutes
Serves: 2 for Dinner


  • 1/2 pound of gnocchi
  • 3-4 Jimmy Nardello pepper or other sweet, thin skinned red pepper
  • 1 large heirloom tomatoes (about 1 pound)
  • 4 cloves peeled garlic
  • 2 cups spinach, optional
  • 1 tbsp chopped basil
  • 3 tbsp EVOO (the good stuff)
  • Kosher Salt, to taste


  1. Bring a large pot 3/4 of the way full to a boil. Add salt to season the water.
  2. Dice tomatoes, slice the garlic and peppers, chop the spinach. Combine the garlic and peppers, set tomatoes and spinach aside separately.
  3. In a large saute pan over very low heat. Add the EVOO, pepper and garlic. Gently heat until soft and fragrant, about 7-10 minutes. Add the tomatoes and spinach, allow to cook for 3-5 minutes.
  4. Cook the gnocchi. To best cook gnocchi add them to a rapidly boiling pot of water and allow to cook until all of the gnocchi float. Once they float give them another 2-3 minutes (taste them and look for a floury color in the center as well as taste). Strain
  5. Add 1/2 cup of pasta water and the gnocchi to the saute pan. Over medium heat bring to a simmer, stirring gently until the sauce thickens and begins to coat the gnocchi. About 5 minutes.
  6. Stir in the basil. Serve with freshly grated ricotta salata or parmigiano reggiano.
  7. Buon Appetito

Recipe Notes:

This "sauce" is so good we almost always make a double batch and use the extra spread onto sandwiches or bruschetta.

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