Gnocchi Al Pomodoro

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Prep Time10

Cook Time45

Total Time55

Course: dinner

Cuisine: American, Italian

Diet: Vegetarian

Servings: servings

¼ cup extra virgin olive oil
4 stems of fresh Italian flat leaf parsley
2 stems of fresh rosemary
2 stems of fresh basil
1 medium yellow onion diced
5 cloves garlic minced
1 28 ounce can of San Marzano tomatoes
½ teaspoon salt
black pepper to taste
¼ cup heavy cream coconut cream or unflavored dairy-free creamer also works for dairy free*
½ cup dry red wine
1 bay leaf
1 16- ounce package of gnocchi
8 ounces pearl or cherry size mozzarella balls if cherry, I suggest cutting them in half*
½ cup shredded provolone or parmesan cheese*

Preheat the oven to 425 degrees F.
Heat the olive oil in a large skillet set over medium heat. When the oil shimmers, add in the fresh parsley, rosemary and basil. Cook until the herbs start to get a little crispy, about 4-5 minutes. Discard the parsley and basil but save the rosemary for a little later.
Keeping the heat in the pan, add to the olive oil the onion and garlic. Season withe 1/2 teaspoon of salt and pepper to taste. Cook until softened, about 5 minutes.
Stir in all of the tomatoes, cream, and wine. Add the bay leaf and the crispy rosemary and simmer the sauce for 15 minutes or until it has thickened slightly.
Mix in the gnocchi, bring the sauce to a boil and cook another 4 minutes.
Remove from the heat and discard the bar leaf and rosemary. Place the mozzarella all through the skillet, pressing each piece down into the sauce a bit. Sprinkle on the shredded cheese and bake for 15 minutes. Optional: broil for a few minutes to get the cheese a little crispy on the top.
Remove from the oven, let cool for about 5 minutes and ENJOY!

Cream: you could also omit the cream altogether as desired

Cheese: feel free to sub in dairy free cheese alternatives to make this vegan!