Gnocchi With Pomodoro Sauce #dinner #comfortfood

This straightforward tomato sauce gets huge amounts of flavor from herbs saturated with olive oil that deliciously covers potato cushions of gnocchi, bested with new wads of mozzarella.

Affection since it lit my fire for picking gnocchi as my preferred thing to arrange on every single Italian menu for the remainder of my eating out days (ask my better half, I am totally serious) and lament since I didn't go to that eatery for more gnocchi more regularly than I.

That gnocchi dish was really made of little cushions of paradise. Truth be told, that was the name of the dish, Pillows From Heaven, generally converted into English. I've since moved away and truly, the manner in which eateries go, it's most likely gone as well. Be that as it may, I'll always remember my first time. Be that as it may, it doesn't make a difference much now, in light of the fact that while I despite everything love going out, I'm similarly as glad making gnocchi at home.

Also Try Our Recipe : POTATO PANCAKES

Ingredients

• 1/4 cup DeLallo extra virgin olive oil plus 1 tablespoons
• 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
• 1/2 yellow onion diced
• 3 cloves garlic pressed or minced
• 1 28 ounce can DeLallo San Marzano tomatoes
• Kosher salt and freshly ground black pepper
• Pinch of red pepper flakes
• 1/4 cup heavy cream optional
• 1 16- ounce package DeLallo potato gnocchi
• 8 ounces cherry size mozzarella balls cut in half
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Add 1/4 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.
2. 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.
3. 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.
4. 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.
5. Drain and then place the gnocchi into the cooked sauce. Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil.
6. Broil for 5-8 minutes or until the cheese melts and the tops become crispy. Garnish with additional basil leaves and serve immediately.

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