Gn-yessi-i! Delicious potato gnocchi with mozzarella balls and Pomodoro sauce with fresh parmesan cheese.
Add 1/4 cup olive oil into a 10" sauté pan over medium heat
Add parsley, oregano, rosemary and 2 stems of basil and cook for 5 minutes (until herbs become crisp)
Remove the herbs and discard, then add onion and garlic to the oil, lowering heat until the onions brown
Add crushed tomatoes to the pan and season with salt, pepper and red pepper flakes
Simmer for 30-40 minutes, or until sauce reduces and thickens, stirring occasionally
Stir in heavy cream and remove from the heat
Bring a saucepan of water to a boil and add gnocchi
Season with salt and pepper until the gnocchi float to the top
Drain and place the cooked gnocchi into the sauce
Top with mozzarella balls and sprinkle with parmesan cheese and drizzle with the remaining oil
Broil for 5-8 minutes, or until the cheese melts and tops become crispy
Garnish with additional basil leaves and serve
Ingredients
Directions
Add 1/4 cup olive oil into a 10" sauté pan over medium heat
Add parsley, oregano, rosemary and 2 stems of basil and cook for 5 minutes (until herbs become crisp)
Remove the herbs and discard, then add onion and garlic to the oil, lowering heat until the onions brown
Add crushed tomatoes to the pan and season with salt, pepper and red pepper flakes
Simmer for 30-40 minutes, or until sauce reduces and thickens, stirring occasionally
Stir in heavy cream and remove from the heat
Bring a saucepan of water to a boil and add gnocchi
Season with salt and pepper until the gnocchi float to the top
Drain and place the cooked gnocchi into the sauce
Top with mozzarella balls and sprinkle with parmesan cheese and drizzle with the remaining oil
Broil for 5-8 minutes, or until the cheese melts and tops become crispy
Garnish with additional basil leaves and serve
