Gnocchi With Pomodoro Sauce Ingredients:

• extra virgin olive oil
• Italian flat leaf parsley
• rosemary
• fresh basil, plus 2 more stems for garnish
• dried oregano
• onion, diced
• garlic, minced
• whole tomatoes
• Kosher salt and freshly ground black pepper
• heavy cream (optional…but encouraged)
• potato gnocchi
• mini mozzarella balls
• Parmesan cheese

Gnocchi With Pomodoro Sauce Directions:

1. Over medium heat, warm the olive oil.
2. 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.
3. Remove the herbs, leaving the oregano.
4. Add the onion and garlic to the oil. Sauté until they start to take on color.
5. Add the can of whole tomatoes with the juices. Crush the tomatoes with a spoon.
6. Add salt and pepper to taste, if desired.
7. Allow the sauce to reduce 20-30 minutes to your desired thickness.
8. Add the cream if desired. Cream is encouraged.
9. Meanwhile, cook the gnocchi according to the package directions.
10. Drain the gnocchi and add to the sauce.
11. Add the mini mozzarella balls.
12. Top with parmesan cheese.
13. Broil until the cheese melts and becomes golden.

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Yield: 4

Gnocchi With Pomodoro Sauce Recipe

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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 the olive oil with herbs.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

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

1. Over medium heat, warm the olive oil.
2. 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.
3. Remove the herbs, leaving the oregano.
4. Add the onion and garlic to the oil. Sauté until they start to take on color.
5. Add the can of whole tomatoes with the juices. Crush the tomatoes with a spoon.
6. Add salt and pepper to taste, if desired.
7. Allow the sauce to reduce 20-30 minutes to your desired thickness.
8. Add the cream if desired. Cream is encouraged.
9. Meanwhile, cook the gnocchi according to the package directions.
10. Drain the gnocchi and add to the sauce.
11. Add the mini mozzarella balls.
12. Top with parmesan cheese.
13. Broil until the cheese melts and becomes golden.

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  Lodge Cast Iron Pan 12"

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 668 Total Fat: 37g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 106mg Sodium: 687mg Carbohydrates: 60g Fiber: 5g Sugar: 8g Protein: 26g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.