ACTIVE TIME: 20 MIN. I TOTAL TIME: 35 MIN. I SERVES: 4 – 5
Ingredients:
- 3 tablespoons of olive oil
- 4 cloves of garlic, minced
- 14.5 ounce can of stewed tomatoes
- 2 tablespoons dried onions
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup heavy cream
- 16 ounces potato gnocchi (I use this recipe with Bob Red Mill’s 1:1 flour)
- 1/3 cup shaved Parmesan cheese
- 4-5 slices of mozzarella
- Fresh chopped basil, for serving
Instructions:
- Preheat the oven to 375°.
- Start by sautéing the minced garlic with olive oil over medium heat in an oven safe skillet. When the garlic becomes fragrant, add the can of stewed tomatoes, dried onion, Italian seasoning, salt and pepper.
- Turn the heat down to low and cook the tomatoes down to a thick sauce.
- Meanwhile, bring a large pot of water to a boil for the gnocchi.
- When the tomatoes have been reduced, slowly pour in the heavy cream and allow to simmer and thicken.
- While the sauce thickens, add the gnocchi to the boiling water and cook until tender, 2-3 minutes.
- When done, add the gnocchi and a spoonful or two of the pasta water to the cream sauce. Toss in the shaved Parmesan cheese and carefully stir to coat the gnocchi.
- Top with sliced mozzarella and place in the oven to bake for 15 minutes or until the cheese begins to bubble. Broil on low if extra crispiness is desired.
- Serve immediately with fresh basil.
stephreeds 