← Replies in Gnocchi With Pomodoro Sauce Recipe

This meal was brought to you by my finally realizing we have a broiler, because somehow I've overlooked that thing for years. This was my first time eating gnocchi and I was not disappointed! I was very happy with the result and I will definitely make this again. 😋 It reheated in the microwave just fine without becoming "rubbery," but I didn't have them in there longer than a minute and a half. Remember to chop the onions real small. ~ ¼ c. 🫒 oil, medium heat. Add 4 Italian parsley stems, 4 oregano stems, 2 rosemary, and 2 basil. Cook ~5 mins or until crisp. Remove and discard the herbs, then add a diced half yellow 🧅 and 3 minced/pressed 🧄 cloves. Lower the heat if necessary to gently cook the onions (don't brown) for 5-7 mins or until transparent. Then crush the 🍅 with your hand and add to the pan with their juice. Season with kosher 🧂, pepper, and red 🌶️ flakes and simmer 30-40 mins [20 minutes is better for me], or until the sauce reduces and thickens, stirring occasionally. [Remember to heat water in a pot to cook the gnocchi.] Stir in ¼ c. heavy cream if you'd like and remove from heat. Once pot of water is boiling, add gnocchi and season generously with kosher 🧂. Once gnocchi floats to the top, drain and add to the pomodoro sauce. Top with halved mozzarella balls and sprinkle ½ c. grated parmesan 🧀, and drizzle tops of gnocchi with a tbsp more 🫒 oil. Broil 5-8 mins, until cheese melts and the tops are crispy. Garnish with additional basil leaves.