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The inspiration for this Gnocchi in Gluten Free Homemade Marinara Sauce was the gluten free gnocchi that I am not posting about because they were close to rocks. Yes. Many of us food bloggers have kitchen fails from time to time. I would say for me, it is not kitchen fails as much as I try different recipes, and ultimately, do not love the recipe. I will definitely need to practice my gluten free gnocchi technique. I am not sure what I did wrong but I know enough to know that they should be like pillows.
Gluten Free Homemade Marinara Sauce
The benefit of trying new recipes is the residual. In this case, this was a new recipe for my marinara sauce. This sauce is amazing – IF I DO SAY SO MYSELF. The flavor for this marinara sauce is built in layers. I have made some MARINARA sauces before that are quite good. This marinara SAUCE recipe is nearly four years old. What sets this recipe apart is just the right combination of flavors.
A good marinara sauce begins with the cooking down of a MIREPOIX. A mirepoix is the slow cooking of celery, carrots and onions. These vegetables are mixed with a fat, either oil or butter. I learned through some quick research that the name mirepoix came from the house that a chef worked at in the early 1700’s. This slow roasting of the veggies brings out there sweetness. The tomato paste is added next. It is really important to add the paste early so you can cook out the bitterness in the paste. The key to this recipe, I believe, is the addition of the tomato juice from MUTTI.
The cast of characters.
Ingredients
The building of the marinara sauce.
The Building of the Marinara Sauce
The Gnocchi in Gluten Free Homemade Marinara Sauce.
Gluten Free Homemade Marinara Sauce Plated
Gluten Free Homemade Marinara Sauce
Ingredients
- 3 Whole Carrots diced
- 3 Stalks Celery diced
- 1 Whole Yellow Onion diced
- 28 Ounces San Marzano Whole Tomatoes
- 25 Ounces Mutti Tomato Juice
- 5 Cloves Garlic roasted
- 2 Tbsp Tomato Paste
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 1 Tbsp Oregano Leaves
- 1 Peel Parmesan Rind
- 1 Tbsp Olive Oil
Instructions
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Begin by putting the cloves in tin foil and drizzle with oil. Place in a 400 degree oven for 45 minutes or so. Remove from oven and open the tin foil to cool some.
Next begin heating the oil in a Dutch Oven on medium heat. Add the celery, carrots, onions and seasonings and cook for 5 minutes until softened. Next, add the tomato paste and cook for a couple of minutes. Mix well.
Squeeze the roasted garlic into the Dutch oven and cook for 2 minutes breaking up the garlic. Next, add the tomato juice and simmer for a couple of minutes. Now, add in the San Marzano tomatoes with sauce. Simmer for 15 minutes. Next, add in the Parmesan rind and simmer for another 30 minutes. Check the seasoning level.
Serve on the gnocchi and enjoy!
Taking the time to make a true tomato sauce is always worth the effort, but you’ve really taken it to the next level by adding in the parmesan rind. What a great way to build flavor and bring the sauce to a new heights.
Clearly you have experience with the Parmesan rind. It does make a big difference.
I love sauces made with San Marzano tomatoes; simply the best! I also absolutely love that you’ve simmered this sauce with the parmesan rind. I use it often in soups and it’s such a great trick to infusing the pot with an extra layer of flavor. Will make this sauce soon!
I love to use the rind but don’t often have one on hand. It is so worth it as you know.
This dish sounds so flavorful and delicious! I just want a big plate of this when the weather starts to cool off! I love gnocchi, but it’s been so long since I had some, so thanks for the craving now!
Leah, thanks so much. Gnocchi is under appreciated.
I didn’t realize that there was gluten in gnocchi- isn’t it made from potatoes? This sauce sounds delicious.. gluten or no, I want to dig in!!!
The gnocchi is made with potatoes and flour. So it is the flour you choose that makes it gluten or gluten free. The sauce is boss.