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Gnocchi Pomodoro

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

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Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients List & Amounts
 17 package of potato gnocchi
 ¼ 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
 ½ yellow onion, diced
 3 garlic cloves, minced
 29 crushed tomatoes
 Pinch red pepper flakes
 ¼ cup cup heavy cream
 8 oz small mozzarella balls, cut in half
 ½ cup parmesan cheese, grated
 Salt and fresh ground pepper

Preparation & Cooking Directions
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

Ingredients

Ingredients List & Amounts
 17 package of potato gnocchi
 ¼ 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
 ½ yellow onion, diced
 3 garlic cloves, minced
 29 crushed tomatoes
 Pinch red pepper flakes
 ¼ cup cup heavy cream
 8 oz small mozzarella balls, cut in half
 ½ cup parmesan cheese, grated
 Salt and fresh ground pepper

Directions

Preparation & Cooking Directions
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

Gnocchi Pomodoro
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