Baked Gnocchi in Pomodoro Sauce

20 minutes Prep Time
45 minutes Cook Time
6 Servings

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

Ingredients

Instructions

Step one

Preheat oven to 450º F

Step two

Spray an oven safe casserole dish or an 8 inch round baking dish with non-stick cooking spray.

Step three

Bring a large pot of salted water to a boil, add the gnocchi and cook according to the package directions, drain and set aside.

Step four

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.

Step five

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.

Step six

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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