Name: Baked Gnocchi with Cream Pomodoro Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 (16 ounce) package potato gnocchi; 1/4 cup extra virgin olive oil; 4 stems fresh flat leaf parsley; 4 stems fresh oregano; 4 stems fresh rosemary; 4 stems fresh basil; 1/2 cup thinly sliced shallots; 3 garlic cloves, minced; 1 tablespoon Red Gold Canned Tomato Paste 6 oz; Salt and black pepper to taste; Pinch red pepper flakes; 2 cans Red Gold Canned Whole Peeled Tomatoes 14.5 oz; OR; 1 can Red Gold Canned Whole Peeled Tomatoes 28 oz; 1/4 cup heavy cream; 8 ounces shredded mozzarella cheese; Fresh basil leaves torn for garnish

Ingredients

1 (16 ounce) package potato gnocchi
1/4 cup extra virgin olive oil
4 stems fresh flat leaf parsley
4 stems fresh oregano
4 stems fresh rosemary
4 stems fresh basil
1/2 cup thinly sliced shallots
3 garlic cloves, minced
1 tablespoon Red Gold Canned Tomato Paste 6 oz
Salt and black pepper to taste
Pinch red pepper flakes
2 cans Red Gold Canned Whole Peeled Tomatoes 14.5 oz
OR
1 can Red Gold Canned Whole Peeled Tomatoes 28 oz
1/4 cup heavy cream
8 ounces shredded mozzarella cheese
Fresh basil leaves torn for garnish

Instructions

Step one

Preheat oven to 400° F. Spray an oven safe dish, 8 inch round baking dish, with non-stick cooking spray.

Step two

Bring a large pot of salted water to a boil. Add gnocchi and cook according to package directions. Drain and set aside.

Step three

Add olive oil to large saucepan over medium heat. Add parsley, oregano, rosemary and basil. Cook for about 5 minutes or until the herbs become crisp. Remove herbs and discard. Add shallots and cook, stirring frequently, for about 3 minutes. Now add garlic and cook for an additional 1 minutes.; Stir in tomato paste, salt, black pepper and red pepper flakes, cooking about 3 minutes more. Crush tomatoes with your hands and add to saucepan along with the juice. Bring the sauce to a simmer and cook for 10 to 15 minutes until slightly thicken. Remove from heat and stir in cream and gnocchi.

Step four

Transfer half of mixture into prepared dish. Top with half of the cheese. Then add remaining sauce and top with remaining cheese. Place in oven and cook for 10 minutes. If you want to brown cheese, place under the broiler for 1 to 2 minutes.

Step five

Allow baked gnocchi to rest for 5 minutes before serving. Then top with fresh basil leaves. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.