Name: Gnocchi Al Pomodoro
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 Servings
Cuisine: Italian
Ingredients: 0.25 cup extra virgin olive oil; 4 stems fresh Italian flat leaf parsley; 2 stems fresh rosemary; 2 stems fresh basil; 1 yellow onion; 5 cloves garlic; 28 ounces San Marzano tomatoes; 0.5 tsp salt; black pepper; 0.25 cup heavy cream*; 0.5 cup dry red wine; 1 bay leaf; 16 ounces gnocchi; 8 ounces pearl or cherry size mozzarella balls; 0.5 cup provolone or parmesan cheese

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Gnocchi Al Pomodoro

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 425 degrees F.

Heat the olive oil in a large skillet set over medium heat. When the oil shimmers, add in the fresh parsley, rosemary and basil. Cook until the herbs start to get a little crispy, about 4-5 minutes. Discard the parsley and basil but save the rosemary for a little later.

Keeping the heat in the pan, add to the olive oil the onion and garlic. Season withe 1/2 teaspoon of salt and pepper to taste. Cook until softened, about 5 minutes.

Stir in all of the tomatoes, cream, and wine. Add the bay leaf and the crispy rosemary and simmer the sauce for 15 minutes or until it has thickened slightly.

Mix in the gnocchi, bring the sauce to a boil and cook another 4 minutes.

Remove from the heat and discard the bar leaf and rosemary. Place the mozzarella all through the skillet, pressing each piece down into the sauce a bit. Sprinkle on the shredded cheese and bake for 15 minutes. Optional: broil for a few minutes to get the cheese a little crispy on the top.

Remove from the oven, let cool for about 5 minutes and ENJOY!

Notes

Cream: you could also omit the cream altogether as desired

Nutrition

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Tips & Tricks (5)

Pre-cook Gnocchi Separately 🍲
Boil gnocchi in salted water until they float, then cook 1-2 minutes more before adding to the skillet. This ensures they're fully cooked and won't absorb excess sauce, maintaining their delicate texture.
Crush San Marzano Tomatoes by Hand ✋
Rather than using crushed canned tomatoes, hand-crush whole San Marzano tomatoes to preserve their fresh, chunky texture and vibrant flavor in your final dish.
Infuse Oil with Garlic Aromatics 🧄
Gently warm your extra virgin olive oil with smashed garlic, bay leaf, and rosemary for 2-3 minutes before adding tomatoes to build a deep, layered foundation of flavor.
Add Cheese in Stages 🧀
Stir in grated provolone or parmesan while the sauce is simmering to melt it evenly, then scatter fresh mozzarella balls on top just before serving to keep them creamy and intact.
Finish with Fresh Basil Off-Heat 🌿
Remove the skillet from heat before adding fresh basil and parsley to preserve their vibrant color, aroma, and delicate flavor—avoiding any bitter, cooked herb taste.