Gnocchi with Pomodoro Sauce

Can you believe how delicious a good bowl of Gnocchi is?? Yet again, I found this recipe on Pinterest, originally made by Heidi at Foodie Crush. I saw the photo and nearly licked my screen (not kidding). This Gnocchi recipe is soooo simple!  It takes just under an hour to prepare and worth every second of your precious day.

Infuse some EVOO with fresh herbs, slow cook a handful of San Marzano tomatoes, throw in the gnocchi, and bada bing bada BOOM. I made this twice in one week. Seriously amazing flavor and the perfect comfort dish for this chilly time of year. Good for about 3-4 servings and makes for incredible leftovers. Live well, laugh often, and eat a lot of pasta.

Gnocchi with Pomodoro Sauce
Author: Adapted from Foodie Crush
  • 1/4 to 1/3 cup extra virgin olive oil
  • 2 stems fresh rosemary
  • 2 stems fresh basil, plus 2 more leaves for garnish
  • 1/2 yellow onion, diced
  • 3 cloves garlic, pressed or minced
  • 1 28 ounce can San Marzano tomatoes (yes, they have to be San Marzano)
  • Kosher salt and freshly ground black pepper
  • Pinch of red pepper flakes
  • ¼ cup heavy cream
  • 1 16-­ounce package gnocchi
  • 8 ounces cherry size mozzarella balls, cut in half
  • ½ cup freshly grated Grana Padano Parmesan cheese
  1. Add olive oil to a saucepan over medium heat. Add the rosemary and 2 stems of basil to oil 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 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.
  2. When your sauce is about 10 minutes from being finished, 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 (2-3 minutes usually). Drain and then place the gnocchi into the cooked sauce. Top with the halved mozzarella balls and sprinkle with Parmesan cheese (I used Grano Padano). Broil for 5-­8 minutes or until the cheese melts and the tops become crispy. Garnish with additional basil leaves and serve immediately.


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