This 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
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
1/4cupDeLallo extra virgin olive oil, plus 1 tablespoon
4stems fresh Italian flat leaf parsley
4stems fresh oregano
2stems fresh rosemary
2stems fresh basil,plus 2 more stems for serving
1/2yellow onion, diced
3clovesgarlic, pressed or minced
1 28ouncecan DeLallo San Marzano tomatoes
Kosher salt and freshly ground black pepper
Pinchof red pepper flakes
1/4cupheavy cream, optional
1 16-ouncepackage DeLallo potato gnocchi
8ouncescherry size mozzarella balls, cut in half
1/2cupfreshly grated Parmesan cheese
Add 1/4 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.
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.
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.
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.
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 for 5-8 minutes or until the cheese melts and the tops become crispy. Garnish with additional basil leaves and serve immediately.