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Gnocchi With Pomodoro Sauce is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Gnocchi With Pomodoro Sauce is something which I have loved my whole life. They are fine and they look fantastic.
This simple tomato sauce gets tons of flavor from herbs steeped in olive oil that lusciously coats potato pillows of gnocchi, topped with fresh balls of mozzarella. Gnocchi With Pomodoro Sauce is a comforting weeknight meal for the whole family. Like pasta and potato got together and had a baby.
To get started with this particular recipe, we must prepare a few ingredients. You can cook gnocchi with pomodoro sauce using 14 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Gnocchi With Pomodoro Sauce:
- Prepare 1/4 cup DeLallo extra virgin olive oil, plus 1 tablespoon
- Take 4 stems fresh Italian flat leaf parsley
- Get 4 stems fresh oregano
- Take 2 stems fresh rosemary
- Prepare 2 stems fresh basil, plus 2 more stems for garnish
- Prepare 1/2 yellow onion, diced
- Make ready 3 cloves garlic, pressed or minced
- Make ready 1 (28 ounce) can DeLallo San Marzano tomatoes
- Get Kosher salt and freshly ground black pepper
- Make ready Pinch red pepper flakes
- Take 1/4 cup heavy cream (optional)
- Make ready 1 (16 ounce) package DeLallo potato gnocchi
- Get 8 ounces cherry size mozzarella balls, cut in half
- Make ready 1/2 cup freshly grated Parmesan cheese
This gnocchi with tomato sauce recipe is a simple one pan meal that takes store-bought gnocchi to the next level! The first time I used tomato sauce and it ended up being a little too ketchup-y for my liking. The second time I was close; the tomato sauce was subbed. Gnocchi in Pomodoro Sauce; it's what's for dinner.
Steps to make Gnocchi With Pomodoro Sauce:
- 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 them.
- 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.
- 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.
- 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.
Pomodoro sauce is an excellent and easy way to use up fresh tomatoes. If you wanted to start with canned tomatoes that would work well, too. Pomodoro Sauce or pesto, for serving. Remove with a spider to a warm bowl, carefully drain excess water from the bowl and serve with pomodoro sauce or pesto. Cook the Gnocchi as directed on package.
Above is the best way to cook gnocchi with pomodoro sauce, very straightforward to make. Do the cooking phases correctly, loosen up and use your heart then your cooking shall be scrumptious. There are various recipes which you could attempt from this web site, please find what you want. When you like this recipe please share it with your friends. Comfortable cooking.
