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.
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Course Easy Recipes
¼cupextra virgin olive oil
4stems fresh Italian flat leaf parsley
2stems fresh rosemary
2stems fresh basilplus 2 more stems for garnish
1 28ouncecan of whole tomatoes
Kosher salt and freshly ground black pepper
¼cupheavy creamoptional...but encouraged
1 16-ouncepackage potato gnocchi
8ouncesmini mozzarella balls
½cupfreshly grated Parmesan cheese
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.