Gnocchi with Mozzarella and Pomodoro Sauce

With a couple of aging packages of gnocchi in my pantry, I searched online for simple recipes to dispatch with them before their expiration. Gnocchi is not something I have much experience cooking with, so research was essential. Since canned tomatoes are a staple in my kitchen, I was drawn to a recipe for Gnocchi with Pomodoro Sauce by Heidi at Gnocchi with Pomodoro Sauce (Easy & Flavorful!) | foodiecrush.com . I adapted her recipe by omitting the heavy cream, adjusting some of the seasonings, and adding a touch of sugar to the sauce. The fresh herbs impart a fragrant and delicious flavor to the tomato sauce and the mozzarella bits make this a hearty meatless dish. A keeper!

INGREDIENTS:

1/4 cup + 1 tbsp. extra virgin olive oil

4 stems fresh Italian parsley

4 stems fresh oregano

2 stems fresh rosemary

2 stems fresh basil

1 small yellow onion, finely diced

3-4 cloves garlic, minced

1 28-oz. can San Marzano tomatoes (whole)

1/2 tsp. kosher salt

1 /2 tsp. black pepper

1 tsp. sugar

1/8 to 1/4 tsp. red pepper flakes (optional)

1 16-oz. package potato gnocchi

8 oz. cherry size mozzarella balls, each cut in half

1/2 cup grated Parmesan cheese

Fresh basil leaves, for garnish

FOR THE SAUCE:

1. Heat 1/4 cup of olive oil to a saute pan over medium heat. Add the parsley, oregano, rosemary & basil stems to the oil and cook, stirring occasionally, until they become crisp (about 5 minutes).

2. Using tongs, discard the herbs and add the chopped onion and minced garlic to the oil. Reduce heat to medium-low. Cook, stirring occasionally, until the onions are translucent, about 5-7 minutes (do not brown). 

3. Crush the canned tomatoes with your hands (be gentle, or you will get squirted by tomato juice), and add to the onion-garlic mixture, along with any juice. Season with 1/2 tsp. kosher salt, 1/2 tsp. black pepper, 1 tsp. sugar and red pepper flakes (to your taste). Bring to a boil, reduce heat to a simmer, cover and cook for 30-40 minutes or until the sauce starts to thicken, stirring occasionally. Turn off heat and set aside. 

FOR THE GNOCCHI:

1. Preheat oven to 500F (or broil). Fill a medium saucepan or pot with water, add a large pinch of salt, and bring to a boil. Add the gnocchi and cook for 3-4 minutes (gnocchi should float to the top when done). 

2. Bring the sauce back up to a boil and add strained, cooked gnocchi to the pan; stir to combine. 

3. Pour the gnocchi mixture into an ovenproof casserole; top with the halved mozzarella balls and sprinkle with grated parmesan. Drizzle with 1 tbsp. olive oil. 

4. Bake the casserole in the oven for 8-10 minutes or until the cheese is melted and a little crispy.

5. Garnish with fresh basil leaves (whole or julienned) and serve immediately.

Parsley, oregano, basil and Rosemary

San Marzano tomatoes, halved mini mozzarella balls, grated Parmesan & gnocchi

Saute herb sprigs in 1/4 cup olive oil until crispy; remove herbs from pan

Add chopped onions and minced garlic to seasoned oil and cook until translucent

Add hand-crushed tomatoes, salt, pepper, sugar & red pepper flakes. Simmer, covered, 30-40 minutes.

Bring a medium pot of well salted water to a boil; add the gnocchi and cook 3-4 minutes, or until til gnocchi have floated to the surface

Bring tomato sauce back up to a boil and stir in the cooked and strained gnocchi. 

Pour the gnocchi into an oven-proof casserole; top with halved mozzarella balls, sprinkle with grated Parmesan and 1 tbsp olive oil.

Bake the casserole at 500F or broil 8-10 minutes until cheese has melted and top is slightly crispy.

Plate in serving bowls and garnish with whole or julienned fresh basil leaves.