This sauce is packed full of flavor from thanks to the fresh herbs. Optionally, you can add some veggies into this simple sauce if you like. I ended up adding a bit of zucchini because that’s my favorite veggie with pasta. You can use store bought or home made gnocchi for this dish but I highly recommend using fresh herbs over the dried ones.
Gnocchi in Pomodoro Sauce
- ¼ cup extra virgin olive oil
- 4 stems fresh Italian flat leaf parsley
- 4 stems fresh oregano
- 2 stems fresh rosemary
- 2 stems fresh basil plus 2 more stems for garnish
- ½ yellow onion diced
- 3 cloves garlic pressed or minced
- 1 28 oz can tomatoes
- Kosher salt and freshly ground black pepper
- pinch of red pepper flakes
- ¼ cup heavy cream optional
- 1 16 oz package potato gnocchi
- 8 oz cherry size mozzarella balls cut in half
- ½ cup freshly grated Parmesan cheese
- 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 set aside.
- Add ¼ cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp.
- Remove the herbs and discard then 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 crush the tomatoes with your hand and add to the pan with juice.
- 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. Stir in the heavy cream and remove from the heat.
- Place the gnocchi into the cooked sauce. Top with the halved mozzarella balls and sprinkle with Parmesan cheese. Broil for 5-8 minutes or until the cheese melts and the tops become golden.
Garnish with additional basil leaves and serve immediately.
Recipe from Foodie Crush