Gnocchi al Pomodoro Recipe

Name: Gnocchi al Pomodoro
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 16-ounce package fresh potato gnocchi; 1 28-ounce can whole plum tomatoes (Crushed this roughly with a fork); 8 ounces fresh mozzarella mini balls (You can also use the larger ones and just cut it into cubes); ¼ cup heavy cream; 1 onion, diced; 4 cloves garlic, minced; ¼ tsp dried Italian herbs; ¼ tsp red chili flakes; 2 stems fresh basil, plus more for garnishing; Salt and freshly ground black pepper; Pinch of red pepper flakes; A handful of grated Parmesan cheese

Ingredients

1 16-ounce package fresh potato gnocchi
1 28-ounce can whole plum tomatoes (Crushed this roughly with a fork)
8 ounces fresh mozzarella mini balls (You can also use the larger ones and just cut it into cubes)
¼ cup heavy cream
1 onion, diced
4 cloves garlic, minced
¼ tsp dried Italian herbs
¼ tsp red chili flakes
2 stems fresh basil, plus more for garnishing
Salt and freshly ground black pepper
Pinch of red pepper flakes
A handful of grated Parmesan cheese

PREP TIME 10m	COOK TIME 40m	TOTAL TIME 50m
YIELD 6 servings

Instructions

In a pot, saute the chopped onion and basil with 2 tbsp of oil for about 5 minutes.
Add garlic and saute for a further 30 seconds.
Add the crushed tomatoes to the pot.
Mix in the dried herbs and season with salt, chili flakes and black pepper.
Simmer for about 20-30 minutes till the sauce is thick.
Meanwhile, bring a saucepan of water to a boil and add the gnocchi. Season generously with salt and cook until the gnocchi float to the top of the boiling water.
Drain the gnocchi.
Stir in the heavy cream into the sauce and place the gnocchi into the cooked sauce.
Top with the mozzarella balls and sprinkle with Parmesan cheese.
Cook this for 2-3 minutes till the cheese is melted.
Top with basil and parmesan.
Serve immediately.