Gnocchi al Pomodoro is pillowy gnocchi on a bed of tomato sauce topped with crispy cured ham, shaved parmesan, and arugula for a nice crunch. It’s a mouthful of flavours and textures!
This Gnocchi al Pomodoro recipe is easy, fast, and delicious for the required time and preparation. It’s not a traditional “Italian” dish, per se, but its base is. You’ll get a smooth gnocchi bite with tangy tomato sauce mixed with a contrasting crunchy ham or fresh arugula. It makes the dish dynamic, easy to pull off, and most of all, delicious.
Are Gnocchis Pasta?
Let’s talk gnocchi for a second. They look like pasta and come with a sauce like pasta, but they are not, per se, the usual semolina pasta—they are potato dumplings. If you want to make your own, check out this video from the Pasta Grannis channel (a fantastic channel), which explains everything from A to Z, even the tomato sauce. However, to keep it simple, I’ve used premade gnocchis and Pomodoro sauce.
No Salt In The Water
Another big difference is how you cook the gnocchis; you should not add salt to the boiling water like you would with pasta. The starch from the potato would come out, absorb too much water and make them sticky. We don’t want that; we want our gnocchis fluffy, not sticky. Gnocchi should be dropped in boiling water and picked up with a slotted spoon as soon as they float. This doesn’t take long, about 3 minutes. There is no “al dente” rule when we talk gnocchis; it is just a drop-and-pick-up rule.
Textured Toppings
An authentic Italian always said, “The simpler, the better.” But this is not my philosophy; I like having textures on a plate. Crispy cured ham is my favourite addition to a soft meal! I learned this trick in culinary school. It somehow forces the residual water and some extra fat out, making the ham salty and crisp. It’s not cooking long enough to deteriorate anything. It’s mainly a texture thing.
Crunch Factor
For example, this smooth gnocchi on a silky tomato sauce needs a crunch to make it exciting. The arugula has a fresh crunch and contrasting colour, and the crispy cured ham brings extra salt and crispiness. The parmesan brings the umami flavour. It’s a perfect mix of textures and flavours!
Other Italian-Style Recipes
- Mortadella Sandwich with Stracciatella and Pistachio Pesto
- Porcini Risotto
- Polenta (Fries, Grilled & Traditional)
Gnocchi al Pomodoro with extra crunch
Ingredients
- 500 g gnocchi
- 400 g Pomodoro sauce
Toppings
- 70 g cured ham (prosciutto, serrano, etc.)
- arugula (to taste)
- parmesan (shaved)
Instructions
- Add the ham to a baking sheet and bake at 180°C (350°F) for about 3-4 minutes or until crisp or simply in a nonstick pan for a minute on each side.
- Warm up the Pomodoro sauce.
- Add the gnocchi to a big pot of boiling water (unsalted) and pick them up with a slotted spoon once they float.
- Add the gnocchi over the tomato sauce, break a few crisp pieces of cured ham on top, and add arugula and shaved parmesan pieces.
Nutrition
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8 Comments
What a beautiful and easy Valentine’s Day meal. My husband loves gnocchi so this would be perfect to make for the special occasion.
Let me know if he likes!
How delicious, I love the sound of the crispy cured ham and the soft gnocchi. Thanks for sharing.
It’s all about contrast;)
Gnocchi are always a good choice and with that sauce…oh yum!
Mmm..love the idea of topping this with arugula!
Never tried gnocchi, but I imagine it’s like pillows of goodness that will meet your tastebud’s needs!!
Exactly;)