Gnocchi Pomodoro is a classic Italian dish that marries soft potato dumplings (gnocchi) with a vibrant tomato-based sauce (pomodoro). The history of gnocchi dates back to ancient times, with early versions made using wheat flour. However, it was not until the potato was introduced to Europe from the New World in the 16th century that the modern potato-based gnocchi emerged. The history of pomodoro sauce, or tomato sauce, can be traced back to the discovery of tomatoes in the Americas. Initially met with suspicion due to their resemblance to poisonous plants, tomatoes eventually gained popularity in European cuisine. The first recorded recipe for a tomato-based sauce was found in a Neapolitan cookbook published in 1692. The combination of gnocchi and pomodoro likely evolved over time as Italians experimented with different sauces for their beloved gnocchi. The simple and flavorful tomato sauce perfectly complements the tender and comforting gnocchi, creating a timeless Italian favorite that continues to be cherished worldwide for its delicious taste and cultural significance.
Add Sliced cherry tomatoes and olive oil to a pan on a low simmer. (Optional: add diced shallot and onion to sautee for flavor and texture.) When the tomatoes begin melting into oil, add Monte’s Tomato Sauce to pan.
Meanwhile, cook the gnocchi. Bring a pot or saucepan with water to a boil, salt the water, and drop the gnocchi. Cook for a few minutes until the gnocchi float to the surface. When they float, it means that the gnocchi is done.
Using a slotted spoon or a spider, remove the gnocchi from the cooking water to drain.
Add the cooked gnocchi to the cooked sauce and mix so that they're well coated.
Top the gnocchi with shredded parmesan cheese, and sprinkle with grated parmesan and serve.