eaten: Gnocchi with Pomodoro Sauce

Another one of Steve's requests was gnocchi. I decided to mix it up from our usual sausage sauce and went to my handy pinterest for some ideas. 

This tomato sauce was so flavorful and fresh tasting even though the tomatoes came from a can. 

And I forgot to buy fresh herbs so I just used dried herbs and then strained them from the oil before proceeding with the recipe. So don't let the fresh herbs stop you. 

I also had to transfer the whole dish to an oven safe glass pan before roasting, don't skip roasting it because all the cheese got melty and a little browned and it was delicious. 

Gnocchi With Pomodoro Sauce

 

This simple tomato sauce gets tons of flavor from herbs steeped in olive oil that lusciously coats potato pillows of gnocchi.

SERVES: SERVES 4

Ingredients

• ¼ cup 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
• ½ yellow onion, diced
• 3 cloves garlic, pressed or minced
• 1 28 ounce can tomatoes
• Kosher salt and freshly ground black pepper
• Pinch of red pepper flakes
• ¼ cup heavy cream (optional)
• 1 16-ounce package potato gnocchi
• 8 ounces cherry size mozzarella balls, cut in half
• ½ cup freshly grated Parmesan cheese

Instructions

1. 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.
2. 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. 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. Broil for 5-8 minutes or until the cheese melts and the tops become crispy. Garnish with additional basil leaves and serve immediately.

Picture and Recipe from Foodiecrush