Pomodoro sauce

Gnocchi With Pomodoro Sauce

• 1/4 cup extra virgin olive oil + 1 tablespoon

• 4 stems fresh Italian flat leaf parsley*

• 4 stems fresh oregano*

• 2 stems fresh rosemary*

• 2 stems fresh basil*

• 1/2 yellow onion, diced

• 3 cloves garlic, pressed or minced

• 1 28 ounce can tomatoes, whole or crushed

• Kosher salt and freshly ground black pepper

• Pinch of red pepper flakes

• 1/4 cup heavy cream optional

• 1 16- ounce package gnocchi

• 8 ounces mozzarella

• 1/2 cup freshly grated Parmesan cheese

*ideally fresh on stems, but dried will work if that is all you have

1. Add 1/4 cup olive oil to a high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and basil and cook for about 5 minutes or until the herbs become crisp. Remove the stems and discard.
2. Add onion and garlic to the oil, lowering the heat so the onions cook gently (not brown). Cook until the onions are transparent, about 5-7 minutes.
3. Then, add the tomatoes- crush the tomatoes if needed- and add to the pan with juice. 
4. Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30 minutes or until the sauce reduces and thicken, stirring occasionally. 
5. Stir in the heavy cream and remove from the heat.
6. Meanwhile, bring a saucepan of salted water to a boil and add the gnocchi. Cook until the gnocchi float to the top of the boiling water. Drain and then place the gnocchi into the cooked sauce. 
7. Top with mozzarella and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil.
8. Optional: Broil for 5-8 minutes or until the cheese melts and the tops become crispy. Garnish with additional basil leaves.