Gnocchi are small Italian potato dumplings. They are soft like pillows, just melt in your mouth and to top it all off, they cook in a snap. I bought dried gnocchi from our local Farmer’s market and this recipe was on the package. I made it the same day since I had all the ingredients and I wanted to see how the dish was going to turn out right away.
- Cook gnocchi according to package directions. As I already said these take a snap, all you have to do is drop gnocchi into boiling water and the pasta is ready as soon as they float to the top. Just remove with a slotted spoon into a colander and keep aside till the sauce is ready.
- In a large skillet, heat 2 tbsp olive oil on medium flame. Add onions and red pepper flakes and sauté till the onions turn transparent and slightly browned at the edges.
- Add garlic, carrots and zucchini; cover and cook till the veggies are tender about 8-10 minutes.
- Add tomatoes and rosemary; cover again and cook for another 5-6 minutes, till the tomatoes don’t smell raw anymore. Season with salt and pepper; remove the fresh rosemary sprig (if using). Slowly drop in the gnocchi into the sauce. Serve warm with a sprinkle of parmesan cheese.