Gnocchi with Tomato Sauce
A comforting and budget-friendly dish that combines soft gnocchi with a rich, homemade tomato sauce, perfect for busy families.
Ingredients
For the sauce
- 1/4 cup DeLallo extra virgin olive oil For cooking and enhancing flavor.
- 1 tablespoon fresh Italian flat leaf parsley Adds freshness.
- 4 stems fresh oregano Provides a robust flavor.
- 2 stems fresh rosemary Infuses aromatic notes.
- 4 stems fresh basil For vibrant color and flavor.
- 1/2 yellow onion diced Base for your sauce.
- 3 cloves garlic Pressed or minced to enhance overall flavor.
- 1 28 ounce can DeLallo San Marzano tomatoes Essential for a rich sauce.
- Kosher salt and freshly ground black pepper For seasoning to taste.
- pinch red pepper flakes Adds a touch of heat.
- 1/4 cup heavy cream Optional for a creamier sauce.
Main ingredients
- 1 16 ounce package DeLallo potato gnocchi The star of the dish.
- 8 ounces cherry-size mozzarella balls Cut in half for gooey, melty goodness.
- 1/2 cup freshly grated Parmesan cheese To finish the dish beautifully.
Instructions
Preparation
- Add 1/4 cup olive oil to a 10-inch high-sided sauté pan over medium heat. Add the parsley, oregano, rosemary, and 2 stems of basil, cooking for about 5 minutes or until the herbs are crisp. Remove the herbs and discard.
Cooking the Sauce
- Add the diced onion and minced garlic to the oil, reducing the heat if necessary to keep the onions from browning. Cook until the onions are translucent, about 5 to 7 minutes.
- Crush the San Marzano tomatoes with your hands and add them, along with their juice, to the pan. Season with kosher salt, freshly ground black pepper, and red pepper flakes. Simmer for 30 to 40 minutes or until the sauce reduces and thickens, stirring occasionally.
- If desired, stir in the heavy cream to enrich the sauce and then remove it from the heat.
Cooking the Gnocchi
- Bring a saucepan of water to a boil, season generously with kosher salt, and add the gnocchi. Cook until they float to the top of the boiling water, which takes about 2–3 minutes.
- Drain the gnocchi, and gently stir them into the cooked sauce. Top with the halved mozzarella balls and sprinkle with Parmesan cheese. Drizzle the tops with the remaining olive oil.
- Set your oven to broil and place the dish under the broiler for 5 to 8 minutes, or until the cheese melts and the tops become crispy.
Serving
- Remove from the oven, garnish with additional basil leaves, and serve immediately for a comforting meal.
Notes
Pro Tips: Use fresh herbs for the best flavor impact. Prepare extra tomato sauce to use with pasta or as a pizza base later in the week. Serve with a side salad to balance the meal.