Gnocchi is a favorite in my house. Hot, fluffy pillows of potato pasta goodness. Like pasta and potato got together and had a baby. A delicious gnocchi baby. There is one extra step in creating the sauce and it so SO WORTH IT. Infusing olive oil with herbs.
Ingredients:
- potato gnocchi
- mini mozzarella balls
- Parmesan cheese
- extra virgin olive oil
- Italian flat-leaf parsley
- rosemary
- fresh basil, plus 2 more stems for garnish
- oregano - dried
- onion, diced
- garlic, minced
- tomatoes - whole
- Kosher salt and freshly ground black pepper
- heavy cream (optional...but encouraged)
How To Make Gnocchi With Pomodoro Sauce:
- Over medium heat, warm the olive oil.
- Add the herbs. Be careful of grease splatter because the moisture in the fresh herbs will cause the oil to splatter. Cook the herbs for several minutes until they start to crisp and they have infused the oil with their flavors.
- Remove the herbs, leaving the oregano.
- Add the onion and garlic to the oil. Sauté until they start to take on color.
- Add the can of whole tomatoes with the juices. Crush the tomatoes with a spoon.
- Add salt and pepper to taste, if desired. Allow the sauce to reduce 20-30 minutes to your desired thickness.
- Add the cream if desired. Cream is encouraged.
- Meanwhile, cook the gnocchi according to the package directions.
- Drain the gnocchi and add to the sauce.
- Add the mini mozzarella balls.
- Top with parmesan cheese.
- Broil until the cheese melts and becomes golden.
Another option is to make this sauce and serve it over homemade gnudi. Gnudi is also known as ricotta gnocchi.
Gnocchi With Pomodoro Sauce Recipe
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Ingredients
- ¼ cup extra virgin olive oil
- 4 stems fresh Italian flat leaf parsley
- 2 stems fresh rosemary
- 2 stems fresh basil plus 2 more stems for garnish
- 1 Tablespoon dried oregano
- ½ yellow onion diced
- 3 cloves garlic minced
- 1 28 ounce can of whole tomatoes
- Kosher salt and freshly ground black pepper
- ¼ cup heavy cream optional...but encouraged
- 1 16- ounce package potato gnocchi
- 8 ounces mini mozzarella balls
- ½ cup freshly grated Parmesan cheese
Instructions
- Over medium heat, warm the olive oil.
- Add the herbs. Be careful of grease splatter because the moisture in the fresh herbs will cause the oil to splatter. Cook the herbs for several minutes until they start to crisp and they have infused the oil with their flavors.
- Remove the herbs, leaving the oregano.
- Add the onion and garlic to the oil. Sauté until they start to take on color.
- Add the can of whole tomatoes with the juices. Crush the tomatoes with a spoon.
- Add salt and pepper to taste, if desired.
- Allow the sauce to reduce 20-30 minutes to your desired thickness.
- Add the cream if desired. Cream is encouraged.
- Meanwhile, cook the gnocchi according to the package directions.
- Drain the gnocchi and add to the sauce.
- Add the mini mozzarella balls.
- Top with parmesan cheese.
- Broil until the cheese melts and becomes golden.
Video
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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