• Antoinette

What is a locksmith’s favorite food? GNOCCHI 😂

Gnocchi in Creamy Tomato Sauce


1/4 cup extra virgin olive oil plus more for drizzle

2 tbsp. Butter

4 stems fresh Italian flat leaf parsley

4 stems fresh basil plus more stems for garnish

1 tsp. dried Oregano

1/2 tsp. dried Rosemary

1/2 yellow onion, diced 3 cloves garlic, minced 1 (28 oz.) DeLallo San Marzano tomatoes, plus juice 1/2 tsp. dried Herbs de Provence 1/2 tsp. Kosher salt 1/4 tsp. Freshly ground black pepper

1 (16 oz.) package potato gnocchi

1/4 cup heavy cream 1/2 tsp. crushed red pepper flakes 1/2 cup freshly shaved Parmesan cheese


Add 1/4 cup olive oil to a large saucepan over medium heat. Add the stems of parsley and basil, and cook for about 5 minutes or until the herbs become crisp. Remove the herb stems and place on paper plate lined with paper towel. Add the onion and garlic to the oil with dried oregano and rosemary lowering the heat and cook until the onions are transparent, about 5-7 minutes. Crush the tomatoes with your hand and add to the pan along with juice. Season with Herbs de Provence, kosher salt, freshly ground black pepper and red pepper flakes and simmer for approx. 30-40 minutes or until the sauce reduces and thicken, stirring occasionally. Stir in the heavy cream and lower heat to simmer.

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, about 3 minutes. Drain and then place the gnocchi into the cooked sauce. Top with the with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil. Broil for about 5 minutes or until the cheese melts and the tops become crispy. Remove and top with the fried crisp herbs. Serve Immediately!

Enjoy! 😉

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