Gnocchi With Pomodoro Sauce
Gnocchi With Pomodoro Sauce

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, gnocchi with pomodoro sauce. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Gnocchi With Pomodoro Sauce is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Gnocchi With Pomodoro Sauce is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have gnocchi with pomodoro sauce using 14 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Gnocchi With Pomodoro Sauce:
  1. Make ready 1/4 cup DeLallo extra virgin olive oil, plus 1 tablespoon
  2. Take 4 stems fresh Italian flat leaf parsley
  3. Take 4 stems fresh oregano
  4. Make ready 2 stems fresh rosemary
  5. Make ready 2 stems fresh basil, plus 2 more stems for garnish
  6. Prepare 1/2 yellow onion, diced
  7. Make ready 3 cloves garlic, pressed or minced
  8. Take 1 (28 ounce) can DeLallo San Marzano tomatoes
  9. Prepare Kosher salt and freshly ground black pepper
  10. Take Pinch red pepper flakes
  11. Take 1/4 cup heavy cream (optional)
  12. Get 1 (16 ounce) package DeLallo potato gnocchi
  13. Get 8 ounces cherry size mozzarella balls, cut in half
  14. Prepare 1/2 cup freshly grated Parmesan cheese
Instructions to make Gnocchi With Pomodoro Sauce:
  1. Add ¼ cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat.
  2. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp.
  3. Remove the herbs and discard them.
  4. Add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown.
  5. Cook until the onions are transparent, about 5-7 minutes.
  6. Crush the tomatoes with your hand and add to the pan with juice.
  7. Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally.
  8. Stir in the heavy cream and remove from the heat.
  9. Meanwhile, bring a saucepan of water to a boil and add the gnocchi.
  10. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water.
  11. Drain and then place the gnocchi into the cooked sauce.
  12. Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil.
  13. Broil for 5-8 minutes or until the cheese melts and the tops become crispy.
  14. Garnish with additional basil leaves and serve immediately.

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