Cherry Tomato Basil Gnocchi Recipe
May 13, 2026
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Cherry Tomato Basil Gnocchi is pillowy, coated in Sonoma Gourmet Cherry Tomato Basil, on a bed of arugula, and a little heat. Serves 4 people.
Ingredients:
- 18 oz potato gnocchi
- 2 cups Sonoma Gourmet Cherry Tomato Basil Sauce
- 2 cups arugula
- 2/3 cup grated Parmesan cheese
- 2 tbsp Sonoma Gourmet 100% California Extra Virgin Olive Oil
- 1/2 tsp red pepper flakes
- Salt and black pepper
Preparation:
- Cook gnocchi in salted boiling water until they float, then drain and set aside.
- In a large skillet, warm olive oil and sauté half of your arugula until just wilted.
- Add Sonoma Gourmet Cherry Tomato Basil Sauce and bring to a gentle simmer.
- Toss in cooked gnocchi and gently mix to coat with sauce and arugula.
- Plate on a bed of fresh arugula, and sprinkle Parmesan, pepper flakes, salt, and black pepper.
- Pro-Tip: For extra depth and a touch of sweetness, roast the gnocchi briefly in a hot oven (425°F for five minutes) after boiling which gives them a golden edge that pairs beautifully with the tomato basil sauce.
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