4 servings (serving size: 3/4 cup gnocchi and about 3/4 cup sauce)
1 (16-ounce) box vacuum-packed gnocchi with potato (such as Bellino)
2 teaspoons olive oil
1/2 cup chopped onion
2 tablespoons minced garlic
2 1/2 cups canned crushed tomatoes, undrained
2 (6 1/2-ounce) cans chopped clams, drained
1/2 cup chopped fresh basil
How to Make It
Prepare gnocchi according to package directions, omitting salt.
While the gnocchi are cooking, heat oil in a large nonstick skillet over medium heat. Add onion and garlic; cook 5 minutes or until soft, stirring frequently. Stir in tomatoes and clams. Bring to a boil; reduce heat, and simmer 10 minutes or until thick. Stir basil into sauce; cook 30 seconds. Serve over the gnocchi.
So easy to make and so delicious! I felt the sauce needed a little something; I had a little red wine left over from pouring a glass and threw that in. Made it much better! This was a great sauce; simple yet full of flavor. May make a double batch and freeze some next time.
Decent for a weeknight meal. The sauce needed a little something more so we added crushed red pepper and that helped. I used whole wheat gnocchi, but I think I would have liked the sauce better over linguine. I may make this again, as it is super easy.
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