Gnocchi With Pomodoro Sauce

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Parsley

  Raw

  400g

• Oregano

  Spices, dried

  400g

• Rosemary

  Fresh

  200g

• Basil

  Fresh

  400g

• Onions

  Sweet, raw

  ½ onion or 166g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomatoes

  Crushed - Giant

  28 oz or 794g

• Salt

  Table

  1 dash or 0.4g

• Salt

  Coarse, Kosher - Kroger

  100g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Heavy whipping cream

  Fluid

  ¼ cup, whipped or 30g

• Gnocchi

  Sainsbury's

  16 oz or 454g

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

• Parmesan cheese

  Low sodium

  ½ cup, grated or 50g

Directions

1. Instructions Add 1/4 cup olive oil to a 10-inch 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. Remove the herbs and discard 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. Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally. Stir in the heavy cream and remove from the heat. Meanwhile, 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 and then place the gnocchi into the cooked sauce. Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil. 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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