Ingredients
Scale
- 1 package potato gnocchi (around 1 pound)
- 1/4 cup Olive Oil
- 4 stems fresh flat leaf parsley
- 4 stems fresh rosemary
- 4 stems fresh basil
- 1 teaspoon dried oregano
- 1/2 cup thinly sliced shallots (around 1 whole shallot)
- 3 garlic cloves (minced)
- 1 tablespoon Red Gold® Tomato Paste
- Salt and black pepper to taste
- Pinch red pepper flakes
- 1 28 ounce can Red Gold® Whole Peeled Tomatoes, or Crushed Tomatoes
- 1/4 cup heavy cream
- 8 ounces shredded Italian Cheese
- Fresh basil leaves torn for garnish
Instructions
- Preheat oven to 400º.
- Spray an oven safe dish with non-stick cooking spray.
- Cook gnocchi and cook according to package directions. Drain and set aside. (You’ll know it’s done when it floats to the top, after about 2 minutes. DON’T overcook!)
- Add EVOO to large pan 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 stir frequently, for about 3 minutes.
- Add garlic and cook for an additional 1 minutes, being careful not to burn.
- Stir in tomato paste, salt, black pepper and red pepper flakes, cooking about 30 seconds more. Slowly pour in crushed tomatoes into the pan along with the juice. Crush with a potato masher or flat spatula.
- Reduce heat and simmer sauce for 10 to 15 minutes until slightly thickened. Remove from heat and stir in cream and gnocchi.
- Pour mixture into baking dish. Cover with cheese.
- Place in oven and cook for 10 minutes, or until bubbly and brown. .
- Allow baked gnocchi to rest for 5 minutes before serving. Then top with fresh torn basil.
- Category: Main