"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Gnocchi with Pomodoro Sauce Recipe

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This recipe for Gnocchi with Pomodoro Sauce, by , is from Ashley and Bruce's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ashley Laird


Olive oil
2 stems fresh Italian flat leaf parsley
2 stems fresh oregano
2 stems fresh basil plus 2 more stems for garnish
1/2 yellow onion diced
3 cloves garlic pressed or minced
1 28 ounce can diced tomatoes
Kosher salt
Freshly ground black pepper
Pinch of red pepper flakes
1/4 cup milk
1 16- ounce package potato gnocchi
1/4 cup grated Parmesan cheese
1/4 cup grated Mozzarella Cheese

1. Add olive oil to a saucepan over medium heat. Add the parsley, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp.

2. Remove the rosemary and discard it.

3. 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 add the tomatoes to the pan with juice.

4. 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.

5. 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.

6. Stir in the milk and cheeses and remove from the heat.

7. Garnish with additional basil leaves and serve immediately.

Preparation Time:
Preparation Time:
50 minutes




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