Recipe of Award-winning Gnocchi With Pomodoro Sauce

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, gnocchi with pomodoro sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Gnocchi With Pomodoro Sauce is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Gnocchi With Pomodoro Sauce is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have gnocchi with pomodoro sauce using 14 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Gnocchi With Pomodoro Sauce:

1. Prepare 1/4 cup DeLallo extra virgin olive oil, plus 1 tablespoon
2. Get 4 stems fresh Italian flat leaf parsley
3. Take 4 stems fresh oregano
4. Get 2 stems fresh rosemary
5. Take 2 stems fresh basil, plus 2 more stems for garnish
6. Prepare 1/2 yellow onion, diced
7. Take 3 cloves garlic, pressed or minced
8. Prepare 1 (28 ounce) can DeLallo San Marzano tomatoes
9. Get Kosher salt and freshly ground black pepper
10. Prepare Pinch red pepper flakes
11. Take 1/4 cup heavy cream (optional)
12. Make ready 1 (16 ounce) package DeLallo potato gnocchi
13. Get 8 ounces cherry size mozzarella balls, cut in half
14. Get 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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