Baked Gnocchi in Pomodoro Sauce

Name: Baked Gnocchi in Pomodoro Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: (16 ounce) package potato gnocchi; 1/4 cup extra virgin olive oil; 4 sprigs fresh parsley; 4 sprigs fresh oregano; 4 sprigs fresh rosemary; 2 sprigs fresh basil; 1/2 cup shallots; 3 garlic cloves; 1 tablespoon Tomato Paste; Salt and black pepper to taste; pinch red pepper flakes; 1 (28 ounce) can San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt; 1/4 cup heavy cream; 8 ounces mozzarella cheese; fresh basil leaves

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Serves:

6 people

Prep Time:

20 minutes

Cook Time:

45 minutes

Gnocchi in a cream pomodoro sauce, topped with cheese and baked for a comfort dish like no other.

Ingredients

Copy Ingredients

(16 ounce) package potato gnocchi
1/4 cup extra virgin olive oil
4 sprigs fresh parsley
4 sprigs fresh oregano
4 sprigs fresh rosemary
2 sprigs fresh basil
1/2 cup shallots, thinly sliced
3 garlic cloves, minced
1 tablespoon Tuttorosso® Tomato Paste
Salt and black pepper to taste
pinch red pepper flakes
1 (28 ounce) can Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt
1/4 cup heavy cream
8 ounces mozzarella cheese, shredded
fresh basil leaves, torn

Instructions

Preheat oven to 450º F
Spray an oven safe casserole dish or an 8 inch round baking dish with non-stick cooking spray.
Bring a large pot of salted water to a boil, add the gnocchi and cook according to the package directions, drain and set aside.
Meanwhile, heat oil in a large saucepan over medium heat. Add parsley, oregano, rosemary, and basil; cook for about 5 minutes or until the herbs begin to crisp. Remove the herbs and discard. To the pan, add the shallots and cook, stirring frequently for about 3 minutes. Add the garlic and cook for 1 minute. Stir in the tomato paste, salt, pepper, and red pepper flakes and cook for 3 minutes to caramelize the paste. Crush the San Marzano style tomatoes by hand and add crushed tomatoes and juice to the saucepan, Bring to a boil. Reduce heat and simmer for 10-15 minutes to thicken slightly. Remove from heat and stir in the cream and cooked gnocchi.
Transfer half of the gnocchi and tomato mixture to the prepared dish. Top with half of the cheese. Add remaining tomato and gnocchi mixture, and remaining cheese on top. Place in the oven and bake for 10 minutes. If desired, place under broiler for 1 to 2 minutes to brown the cheese.
Remove from the oven and let the dish sit for 5 minutes before serving. Top with fresh torn basil leaves. Leftovers can be stored in refrigerator for up to 3 days.

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Baked Gnocchi in Pomodoro Sauce

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