Recipe: Delicious Gnocchi With Pomodoro Sauce

Gnocchi With Pomodoro Sauce. 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. Gnocchi With Pomodoro Sauce is a comforting weeknight meal for the whole family. Like pasta and potato got together and had a baby.

Cook the Gnocchi as directed on package. Toss the Gnocchi with the sauce and sprinkle with the parmesan cheese and Mozzarella cheese. Put under the broiler to melt the cheese. You can cook Gnocchi With Pomodoro Sauce using 14 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Gnocchi With Pomodoro Sauce

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

To make the pomodoro sauce, heat oil in a large pot over low heat; add the garlic and stir. This simple tomato sauce gets tons of flavor from herbs steeped in olive oil that lusciously coats potato pillows of gnocchi topped with gooey melty cheese. You can try find out more about Gnocchi With Pomodoro Sauce. To make the Sauce: Take the tomatoes out of the can, cut in half, and remove the seeds.

Gnocchi With Pomodoro Sauce step by step

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..

Pomodoro Sauce or pesto, for serving. Heat oil in a saucepan over low heat. Heat the olive oil in a frying pan. Classic tomato-basil sauce smothers tender gnocchi in this easy recipe. Using shelf-stable gnocchi makes this an easy vegan dinner.