Gnocchi With Pomodoro Sauce
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
229 kcal
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Course
Main Course
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Cuisine
Italian
Gnocchi With Pomodoro Sauce
Description
This recipe begins by infusing olive oil with fresh herb stems—parsley, oregano, rosemary, and basil—to create a fragrant base. After discarding the herbs, diced onion and garlic gently sauté until translucent without browning, ensuring a mild sweetness. Crushed San Marzano tomatoes are added with kosher salt, black pepper, and a pinch of red pepper flakes, then reduced through simmering to concentrate the flavors. Optional heavy cream enriches the sauce’s texture and smooths acidity.
Meanwhile, potato gnocchi are cooked in well-salted boiling water until they float, indicating doneness. They are drained and added directly to the sauce, allowing the gnocchi to absorb flavors while coated evenly. Halved mozzarella balls are placed on top, and a sprinkle of freshly grated Parmesan cheese finishes the dish, lending creaminess and a savory contrast.
The combination delivers a blend of soft gnocchi and a flavorful tomato sauce accented by fresh herbs. It can be enjoyed alone or alongside a simple green salad or crusty bread. The preparation highlights fresh ingredients with gentle cooking techniques to preserve brightness and texture in the final dish.
Ingredients
- ¼ cup extra virgin olive oil plus 1 tablespoon, DeLallo brand
- 4 Italian flat leaf parsley stems, fresh
- 4 oregano stems, fresh
- 2 rosemary stems, fresh
- 2 basil plus 2 more stems for serving, stems, fresh
- ½ yellow onion , diced
- 3 cloves garlic , pressed or minced
- 1 28 ounce San Marzano Tomatoes can, brand DeLallo
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- Pinch red pepper flakes
- ¼ cup heavy cream , optional
- 1 16- ounce potato gnocchi package, brand DeLallo
- 8 ounces mozzarella cut in half, balls, cherry size
- ½ cup Parmesan Cheese freshly grated
Instructions
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 29mg | 10% |
| Sodium | 207mg | 9% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 165mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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