Gnocchi Pomodoro

Gn-yessi-i! Delicious potato gnocchi with mozzarella balls and Pomodoro sauce with fresh parmesan cheese.

  • Prep: 10 Mins
  • Cook: 30 mins
  • Portions: 4

Ingredients You'll Need

  • 1 (16 oz.) package of potato gnocchi
  • 1/4 cup extra virgin olive oil, plus 1 tbsp.
  • 4 stems Italian flat leaf parsley
  • 4 stems oregano
  • 4 stems rosemary
  • 2 stems fresh basil, plus 2 more for garnish
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 (28 oz. can) crushed tomatoes
  • Pinch red pepper flakes
  • 1/4 cup heavy cream
  • 8 ounces small mozzarella balls, cut in half
  • 1/2 cup parmesan cheese, grated
  • Salt and fresh ground pepper


  1. Add 1/4 cup olive oil into a 10" sauté pan over medium heat
  2. Add parsley, oregano, rosemary and 2 stems of basil and cook for 5 minutes (until herbs become crisp)
  3. Remove the herbs and discard, then add onion and garlic to the oil, lowering heat until the onions brown
  4. Add crushed tomatoes to the pan and season with salt, pepper and red pepper flakes
  5. Simmer for 30-40 minutes, or until sauce reduces and thickens, stirring occasionally
  6. Stir in heavy cream and remove from the heat
  7. Bring a saucepan of water to a boil and add gnocchi
  8. Season with salt and pepper until the gnocchi float to the top
  9. Drain and place the cooked gnocchi into the sauce
  10. Top with mozzarella balls and sprinkle with parmesan cheese and drizzle with the remaining oil
  11. Broil for 5-8 minutes, or until the cheese melts and tops become crispy
  12. Garnish with additional basil leaves and serve

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