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If you're looking for a dinner that's cheesy, creamy, and comforting, you've come to the right place. This tomato-y gnocchi dish comes together in under an hour and will leave your kitchen smelling absolutely heavenly.

gnocchi pomodoro

I've had really good luck with storebought gnocchi, and buy canned diced tomatoes by the basketful. I don't have a favorite brand of either—go wild! I also decided to experiment with buying tubes of fresh herbs. I keep dried herbs on hand always, but sometimes it's a little pricey to keep purchasing fresh herbs. (And my herb garden isn't always doing so hot.) They worked pretty well this go-around, and they last FOREVER!

gnocchi pomodoro ingredients

You'll start out by infusing your olive oil with parsley, basil, oregano, and rosemary. Watch this super closely and don't let it get above medium heat—you want the edges to crisp A LITTLE but not to the point that they're burning and scorching the bottom of the pan. You'll remove the herbs once they start to crisp. 

infusing olive oil with herbs

The key to the amazing mature flavor of this pomodoro sauce? Letting it simmer. We're talking 30, 40 minutes. This is plenty of time to have a glass or two of wine, check your Instagram feed, do a face mask, watch an episode of House of Cards, you name it. 

making pomodoro sauce

During the last 10 or so minutes of simmering, prepare your gnocchi. It's easy—just boil a pot of water, add the package of gnocchi, and salt generously. You'll know they're done when they all float to the top. 

Then, top with halved mozzarella balls and the parmesan. Put the saucepan right in the broiler (or just in your oven, if your broiler is super small like mine), and don't take it out until the cheese is bubbly.

gnocchi in pomodoro sauce
cheese on top

1/4 cup olive oil
4 stems fresh parsley (or 2 tbsp from tube)
4 stems fresh oregano (or 2 tbsp)
2 stems fresh rosemary (or 1 tbsp)
2 stems fresh basil (or 1 tbsp)
1/2 yellow onion, diced
3 cloves garlic, minced
1 28-ounce can crushed tomatoes
sea salt and cracked pepper
pinch of red pepper flakes
1/4 cup heavy cream
1 16-ounce package potato gnocchi
8 ounces cherry size mozzarella balls, halved
1/2 cup fresh parmesan cheese

1. Add olive oil to a large saucepan over medium heat. Add herbs and cook for 4-5 minutes, until herbs crisp up. Remove herbs and discard, then add onion and garlic. Cook until soft but not browned.
2 .Add tomatoes (and juice!), season with salt, pepper, and red pepper flakes, and simmer for 30-40 minutes. Stir in heavy cream, then remove from heat.
3. During the last 10 minutes of simmering, bring another saucepan of water to a boil and add gnocchi. Season with salt and cook until gnocchi float to the top. Drain, then add gnocchi to sauce. Top with mozzarella and parmesan, then broil for 5-8 minutes (until bubbly and beautiful).

baked gnocchi pomodoro