Gnocchi with Pomodoro Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup of extra virgin olive oil plus one tablespoon
4 stems of fresh Italian flat leaf parsley
4 stems of fresh oregano
2 stems of fresh rosemary
2 stems of fresh basil, plus 2 more stems for garnish
1/2 yellow onion, diced
3 cloves garlic, pressed or minced
1-28 ounce ecan DeLallo San Marzano tomatoes
salt and pepper
pinch of red pepper flakes
1/4 cup of heavy cream
1 16-ounce package DeLallo potato gnocchi
8oz cherry size mozzarella balls, cut in half
1/2 cup freshly grated parmesan cheese
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Directions: |
Directions:Add 1/4 cup EVOO to a 10 inch high sided sauté pan or a saucepan over medium heat. Add parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp. Remove herbs and discard.
Add onion and garlic to the oil and cook until transparent, 5-7 minutes.
Crush the tomatoes with your hands and add to the pan with the juice. Season with salt and pepper and red pepper flakes.
Simmer 30-40 minutes or until the sauce reduces and thickens. Add in the heavy cream at the end and remove from heat.
Meanwhile, bring a saucepan of water to a boil and add gnocchi. Cook until the gnocchi float to the top of the boiling water. Drain and place gnocchi into sauce.
Top with the halved mozzarella balls and sprinkle with parmesan cheese. Drizzle tops of the gnocchi with remaining olive oil. Broil 5-8 minutes or until cheese melts and tops become crispy. Garnish with additional basil leaves. |
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