Gnocchi With Pomodoro Sauce
The ultimate comfort food, Gnocchi With Pomodoro Sauce is rich, creamy, and incredibly satisfying. This easy weeknight dinner is sure to become a family favorite, bringing warmth and flavor to your table. Make it tonight for a delightful meal!
Equipment
- Wooden Spoon
- Grater
- Frying Pan
- Skillet
- Saucepan
- Cutting Board
- Large Pot
Ingredients
- ¼ cup DeLallo extra virgin olive oil
- 4 stems fresh Italian flat leaf parsley
- 4 stems fresh oregano
- 2 stems fresh rosemary
- 2 stems fresh basil
- ½ yellow onion diced
- 3 cloves garlic pressed or minced
- 1 28 ounce can DeLallo San Marzano tomatoes
- to taste Kosher salt
- to taste freshly ground black pepper
- pinch red pepper flakes
- ¼ cup heavy cream optional
- 1 16-ounce package DeLallo potato gnocchi
- 8 ounces cherry size mozzarella balls cut in half
- ½ cup freshly grated Parmesan cheese
Instructions
- Start by adding ¼ cup of olive oil to a 10-inch high-sided sauté pan or saucepan over medium heat. Allow the oil to warm up. You want it to shimmer but not smoke — this is essential for bringing out the flavors of the herbs.
- Next, add the parsley, oregano, rosemary, and 2 stems of basil to the pan. Cook for about 5 minutes or until the herbs become crisp. This step infuses the oil with incredible flavor. Keep an eye on them, as you don't want to burn the herbs.
- Once the herbs are crisp, carefully remove them from the pan and discard them. In the same oil, add the diced onion and minced garlic. Lower the heat if necessary to ensure the onions cook gently without browning. You're aiming for transparency, which should take about 5 to 7 minutes.
- Now it's time to get your hands in there! Crush the San Marzano tomatoes with your hand (be careful of the juice) and add them to the pan. Stir everything together, ensuring the flavors meld.
- Season the mixture generously with kosher salt, black pepper, and a pinch of red pepper flakes. Allow this to simmer for 30 to 40 minutes, stirring occasionally. The sauce should reduce and thicken, becoming rich and flavorful.
- After simmering, stir in the optional heavy cream for extra richness. This adds a smooth texture to your sauce that is simply irresistible. Once you've added the cream, remove the pan from the heat.
- While the sauce is simmering, bring another saucepan filled with water to a boil. Once boiling, season it generously with kosher salt and add the gnocchi. Cook until they float to the top, which typically takes just a few minutes. This is a sign that they’re done!
- After the gnocchi have floated, drain them carefully. Next, place the gnocchi directly into the cooked sauce. Toss gently to coat each piece with the delicious sauce.
- Top the gnocchi with the halved mozzarella balls and sprinkle with Parmesan cheese. Drizzle the tops with the remaining olive oil for extra flavor.
- Finally, broil the assembled dish in the oven for 5 to 8 minutes, or until the cheese melts and the tops become crispy and golden brown. Keep a close eye on it, as it can go from perfect to burnt quickly. Once done, garnish with additional basil leaves and serve immediately!
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove to avoid overcooking the gnocchi. This dish freezes well! Cool the sauce completely before transferring it to a freezer-safe container. You can freeze it for up to three months.