Aldi’s Filled Tomato and Mozzarella Gnocchi with Tomato Sauce – Stovetop Recipe

As promised, here’s the recipe for a quick and easy stovetop tomato sauce that pairs quite nicely with Aldi’s Tomato and Mozzarella Gnocchi. Aldi doesn’t have this pasta all year round, but the sauce will work with any other pasta you have in your pantry.

Today’s Ingredients:
For the Gnocchi:
14 oz package Aldi’s Priano Tomato and Mozzarella Gnocchi
8 cups water
1-2 TB water
2 tsp extra virgin olive oil (to lightly coat after cooking to prevent sticking)

For the Sauce:
2 TB extra virgin olive oil
1 small onion, chopped
3 cloves garlic, minced
1 TB anchovy paste
½ tsp red pepper flakes
1 tsp Italian seasoning
1 bay leaf
½ cup dry red wine
15 oz can crushed tomatoes
salt & black pepper, to your taste
¼ cup fresh basil, chopped

Optionals for serving: parmesan cheese, fresh basil

Instructions:
1. Cook the gnocchi according to package instructions. Boil a pot of water, adding 1-2 tablespoons salt, and the gnocchi. When gnocchi float to the top, let them cook for another two minutes to fully cook through the centers. Drain and toss with a little olive oil to prevent sticking while you make the sauce.
2. Preheat a skillet or sauté pan over medium-high heat and add the olive oil and chopped onion. Cook, stirring often, until the onions have softened and start to take on some browning. This step should take about 3-4 minutes.
3. Add the garlic, anchovy paste, red pepper flakes, Italian seasoning, and bay leaf. Cook and stir constantly for just another minute. No longer than a minute to prevent the garlic from scorching.
4. Add the red wine to deglaze the pan. Make sure to scrape up all of the delicious fond from the bottom as it will contribute a lot of flavor to the sauce.
5. Add the crushed tomatoes and stir to combine. Lower the heat to maintain a low simmer, cover, and continue cooking for about 15 minutes. Stir every 5 minutes during this step.
6. Remove and discard the bay leaf. Then stir in the fresh basil and return the cooked gnocchi to the sauce to heat through.
7. Top with optional parmesan and fresh basil and ENJOY!

Hey welcome back everyone a couple nights ago we tried the Truffle nooki from Aldi and tonight we’re trying out the tomato and mozzarella filed noi I’ll be making a simple tomato sauce to go with them same as before bring a pot of water to a boil add some

Salt and give them a stir every now and again to keep them from sticking when they rise to the top let them cook for another 2 minutes to make sure that they cook through to the centers drain them and this time I remember to roll them in

A little olive oil so they don’t stick to the strainer while they sit over here on the side as I make the sauce here’s my 10-in pan I let it sit to preheat until it’s hot enough for water to bead up and damp around I’m going with only olive oil

This time since I’m making a non-creamy tomato sauce remember we used a mix of butter and oil when we made the creamy mushroom sauce I’ll let these onions cook until they soften up a bit and start to show a little Color then I’ll add in the garlic and other flavor balms if you haven’t tried a little anchovy paste it’s awesome very Sal and amps up the flavor in a lot of recipes and don’t worry there’s zero fish flavor or smell once it’s cooked did this step only needs 1 minute no

Longer than that or else the garlic will squish so we’re going to move Fast I’m using red wine to De glaze the pan it’s my usual for any tomato sauce but again you could substitute with broth here if you need to avoid alcohol scrape up all of that yummy goodness from the bottom now for the tomatoes of your choice diced chopped

Stewed fresh canned I’m going with this can of Crushed a little S&P and I’ll check it again at the end to see if I need any more now I’ll turn the heat down to a low simmer lay it on and let this simmer for about 15 to 20 minutes hey let’s taste one of these and see what’s

Inside yum very Tangy though open and stir the sauce every few minutes or so see how the sauce is thicken and most of the water has cooked out remove the bay leaf and add in some fresh herbs I’m using basil but oregano or parsley will also be Nice final taste check perfect Yi going in just to reheat for a couple of minutes and then it’s time to eat so if you’ve been watching this channel for a while you’ll know this isn’t my usual style of video these last two stove top videos are serving as a test

Of my new camera trying to figure out its best settings and angles I definitely could have set up this endot a lot better but such is life and I’ll work on it I still plan to make my normal instant pot and air Fire videos but you’ll be seeing more like these in the

Future as always the ingredients and instructions are below in the description box make sure to like share and subscribe and leave a comment letting me know what you think about this new video format thanks so much for watching and I will see you in the next video Bye-bye