Recipe of Perfect Gnocchi alla pomodoro

Hey everyone, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Ultimate Gnocchi alla pomodoro. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Gnocchi alla pomodoro, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gnocchi alla pomodoro delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few components. You can have Gnocchi alla pomodoro using 14 ingredients and 9 steps. Here is how you cook it.

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Ingredients and spices that need to be Get to make Gnocchi alla pomodoro:

1. Olive oil
2. 4 stems fresh italian flat leaf parsley
3. 4 stems fresh oregeno
4. 2 stems fresh rosemary
5. 4 stems fresh basil (2 are for garnish)
6. 1/2 of a large yellow onion, diced (small)
7. 3 large cloves garlic, minced
8. 1 can (28 oz) San Marzano tomatoes
9. Salt and fresh ground black pepper
10. 2 tsp crushed red pepper
11. 1/4 cup heavy cream
12. 24 oz gnocchi
13. 8 oz fresh mozzarella, cut into 1 cm cubes
14. Parmesan cheese

Instructions to make to make Gnocchi alla pomodoro

1. Add 1/4 cup olive oil to a high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp.
2. Remove the herbs and discard and then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice.
3. Season with salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thickens, stirring occasionally. Stir in the heavy cream and remove from the heat.
6. For crispier gnocchi: Meanwhile, pan fry the gnocchi in olive oil. Keep it to a single layer in a large pan over high heat, stirring / flipping frequently. Do multiple batches if necessary.
7. Alternatively for softer gnocchi: While the sauce simmers, bring a saucepan of water to a boil and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water. Drain but do not rinse.
8. Place the cooked gnocchi into the cooked sauce. Top with the mozzarella and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil.
9. Broil for 5-8 minutes or until the cheese melts and the tops become crispy. Garnish with additional basil leaves and serve immediately.

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