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.
It’s a lunch I recall with affection, and regret.Fondness on the grounds that it lit my fire for picking gnocchi as my number one thing to arrange on every single Italian menu for the remainder of my eating out days (ask my better half, I am dead serious) and lament since I didn’t go to that café for more gnocchi more regularly than I.
That gnocchi dish was really made of little cushions of paradise. Indeed, that was the name of the dish, Pillows From Heaven, generally converted into English. I’ve since moved away and truly, the manner in which cafés go, it’s presumably gone as well. However, I’ll always remember my first time.But it doesn’t make any difference much now, in light of the fact that while I actually love going out, I’m similarly as upbeat making gnocchi at home.
We should keep it essential. What’s more, tasting new. Also, on the grounds that you can stock the wash room with these straightforward fixings, this sauced gnocchi supper makes for an ideal supper regardless of what evening of the week. We’re going exemplary with a sweet, rich sauce of tomato’d Pomodoro.
Course Main Course
Cuisine Italian
Keyword gnocchi
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 229 kcal
Ingredients
- 1/4 cup DeLallo 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
- 1/2 yellow onion diced
- 3 cloves garlic pressed or minced
- 1 28 ounce can DeLallo San Marzano tomatoes
- Kosher salt and freshly ground black pepper
- Pinch of red pepper flakes
- 1/4 cup heavy cream optional
- 1 16- ounce package DeLallo potato gnocchi
- 8 ounces cherry size mozzarella balls cut in half
- 1/2 cup freshly grated Parmesan cheese.
Instructions
- Add 1/4 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.
- 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.
