Gnocchi is such a comforting meal, and this recipe is extra herby!
1 x 450g packet of potato gnocchi
¼ cup extra virgin olive oil, plus 1 tbsp
2 stems of fresh basil plus more for garnishing
4 stalks of fresh oregano
2 stalks of fresh rosemary
4 stalks of flat leaf parsley
½ diced yellow onion
2 x 400g cans of San Marzano tomatoes
3 minced garlic cloves
225g small mozzarella balls sliced in half
Pinch of red pepper flakes
¼ cup of heavy cream (optional)
½ cup of freshly grated parmesan
Salt and pepper
- In a saucepan over medium heat, cook the herbs with the olive oil for about five minutes until they are crisp. Remove and discard the herbs and add the garlic and onion to the oil. Cook gently for about 5 to 7 minutes until onions are transparent.
- Crush the tomatoes with your hand and add to the pan with the juice. Season with salt and pepper and red pepper flakes, and simmer for about half an hour until the sauce is reduced and thickened. Stir in the heavy cream and remove from heat.
- Bring a saucepan of water to boil and cook the gnocchi according to packet instructions. Drain and place in the sauce, topping with mozzarella and sprinkling with Parmesan. Garnish with more basil and serve immediately.