Gnocchi alla pomodoro.
Hello everybody, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, gnocchi alla pomodoro. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Gnocchi alla pomodoro is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it's quick, it tastes yummy. Gnocchi alla pomodoro is something that I have loved my whole life. They're nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook gnocchi alla pomodoro using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Gnocchi alla pomodoro:
- {Prepare of Olive oil.
- {Make ready of stems fresh italian flat leaf parsley.
- {Make ready of stems fresh oregeno.
- {Get of stems fresh rosemary.
- {Get of stems fresh basil (2 are for garnish).
- {Make ready of of a large yellow onion, diced (small).
- {Make ready of large cloves garlic, minced.
- {Make ready of San Marzano tomatoes.
- {Take of Salt and fresh ground black pepper.
- {Get of crushed red pepper.
- {Prepare of heavy cream.
- {Make ready of gnocchi.
- {Get of fresh mozzarella, cut into 1 cm cubes.
- {Prepare of Parmesan cheese.
Instructions to make Gnocchi alla pomodoro:
- 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..
- 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..
- 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..
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- 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..
- 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..
- 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..
- 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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