1 16oz. package potato gnocchi
1 28 oz. can San Marzano tomatoes, crushed
1/2 yellow onion, diced
3 cloves garlic, minced
1/4 cup heavy cream
1/4 cup extra virgin olive oil
8 oz. mini mozzarella balls, halved
1/2 cup grated parmesan cheese
1 tablespoon Italian flat leaf parsley, chopped
1 teaspoon fresh oregano
1 teaspoon fresh rosemary
1 teaspoon fresh basil
1/2 teaspoon red pepper flakes
Kosher salt & fresh ground black pepper
In a medium skillet, heat the olive oil over medium-high heat.
Add onions and garlic to the skillet and sauté together until garlic is fragrant and onions become translucent, about 5-7 mins.
Add the San Marzano tomatoes to the skillet, crushing them by hand or with a spoon. Include some of the tomato juice, if desired.
Season the tomato sauce with salt, pepper, and red pepper flakes. Reduce heat to low and simmer for 30-40 mins, until the sauce has thickened and reduced, stirring occasionally.
Stir in the heavy cream and remove from the heat.
While the sauce is simmering, cook the package of potato gnocchi in a pot of salted boiling water according to the packaging. The gnocchi are done when they float to the top of the water.
Drain the gnocchi and pour directly into the tomato sauce, and toss to coat with the sauce. Add oregano, rosemary, and basil.
Scatter the mini mozzarella balls around the dish and sprinkle the top of the dish with parmesan cheese.
Place dish under the broiler until the top is bubbling and the cheese has melted and becomes golden brown, about 5-7 mins.
Remove from the broiler. Garnish with additional basil leaves and/or parmesan cheese (optional), and serve hot, immediately.
Pro-tip: This recipe calls for store-bought gnocchi, but if you have the time and ability, prepare fresh gnocchi yourself at home!
