Description
This Gnocchi al Pomodoro Recipe is a weeknight dream meal.
Ingredients
- 1 16-ounce package fresh potato gnocchi
- 1 28-ounce can whole plum tomatoes (Crushed this roughly with a fork)
- 8 ounces fresh mozzarella mini balls (You can also use the larger ones and just cut it into cubes)
- 1/4 cup heavy cream
- 1 onion, diced
- 4 cloves garlic, minced
- 1/4 tsp dried Italian herbs
- 1/4 tsp red chili flakes
- 2 stems fresh basil, plus more for garnishing
- Salt and freshly ground black pepper
- Pinch of red pepper flakes
- A handful of grated Parmesan cheese
Instructions
- In a pot, saute the chopped onion and basil with 2 tbsp of oil for about 5 minutes.
- Add garlic and saute for a further 30 seconds.
- Add the crushed tomatoes to the pot.
- Mix in the dried herbs and season with salt, chili flakes and black pepper.
- Simmer for about 20-30 minutes till the sauce is thick.
- Meanwhile, bring a saucepan of water to a boil and add the gnocchi. Season generously with salt and cook until the gnocchi float to the top of the boiling water.
- Drain the gnocchi.
- Stir in the heavy cream into the sauce and place the gnocchi into the cooked sauce.
- Top with the mozzarella balls and sprinkle with Parmesan cheese.
- Cook this for 2-3 minutes till the cheese is melted.
- Top with basil and parmesan.
- Serve immediately.