- VE
Gnocchi Al Pomodoro
I’ve been dreaming of this recipe for months now and am glad to finally see it come to fruition! I had a version of this at a restaurant last year and I’ve been dying to make it at home ever since. LOVE a good one skillet gnocchi dish and this Gnocchi al Pomodoro covered in cheese and fresh herbs does NOT disappoint!
Ingredients
Instructions
- Step 1
Preheat the oven to 425 degrees F.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
Mix in the gnocchi, bring the sauce to a boil and cook another 4 minutes.
- Step 6
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.
- Step 7
Remove from the oven, let cool for about 5 minutes and ENJOY!
Notes
- Step 8
Cream: you could also omit the cream altogether as desired
Tips & Tricks
@food-with-feeling
I’m Brita! I’m the writer, photographer, videography, cookbook author, and chef around these parts. I’ve enjoyed testing and creating new recipes and sharing them with you! I have one simple goal: to help you cook more wholesome, simple and DELICIOUS meat free recipes whether you’re vegetarian, vegan, or a carnivore looking to incorporate more veggie forward recipes into your life!
Per serving
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