Gnocchi With Pomodoro Sauce

A simple tomato sauce gets tons of flavor from herbs steeped in olive oil that lusciously coats potato pillows of gnocchi, topped with fresh balls of mozzarella.

Course Main Course

Cuisine Italian

Keyword gnocchi pomodoro

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 229kcal

Ingredients

¼ cup DeLallo extra virgin olive oil , plus 1 tablespoon
4 stems fresh Italian flat leaf parsley
4 sprigs stems fresh oregano
2 sprigs fresh rosemary
2 sprigs fresh basil , plus 2 more stems for serving
½ yellow onion , diced
3 cloves garlic , pressed or minced
28 oz canned DeLallo San Marzano tomatoes
Kosher salt and freshly ground black pepper , to taste
Pinch of red pepper flakes
¼ cup heavy cream , optional
16- oz DeLallo potato gnocchi
8 oz mini mozzarella balls , cut in half
½ cup freshly grated Parmesan cheese

Instructions

Infuse the olive oil. Add ¼ cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp.
Sauté the aromatics, then add the tomatoes. Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice.
Simmer to thicken. 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. Stir in the heavy cream and remove from the heat.
Cook the gnocchi. Meanwhile, bring a saucepan of water to a boil and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water.
Assemble. Drain and then place the gnocchi into the cooked sauce. Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil.
Broil to finish. Broil for 5-8 minutes or until the cheese melts and the tops become crispy. Garnish with additional basil leaves and serve immediately.

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