Homemade Baked Gnocchi Pomodoro

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• Prep Time: 1 hour
• Cook Time: 1.5 hours
• Total Time: 2.5 hours

Servings: 4-6

Ingredients:

For the gnocchi

(If you are using packaged gnocchi, skip these ingredients)

• 4 Russet Potatoes
• Approx 1.5 cup - all-purpose flour
• 1 tsp. salt
• sliced chives

For the Pomodoro Sauce

• 1 large can of crushed tomatoes, about 3.5 cups
• 1/4 cup extra virgin olive oil
• Bundle of fresh herbs (parsley, oregano, rosemary, basil)
• Basil
• 1/2 yellow onion, diced
• 4 garlic cloves, minced
• 1/2 cup heavy cream
• Mozzarella cheese (slices or cherry-sized)
• 1 cup parmesan cheese
• Red Pepper flakes
• Italian seasoning

Instructions

If you are using packaged gnocchi, skip to step: 11

1. Preheat oven to 400 degrees
2. Place potatoes on a baking sheet and bake until fork tender (about 30-40 minutes)
3. Once potatoes are cooked, add them to a ricer or mash them
4. Add chives, season with salt and pepper and mix well
5. Spread some flour on your countertop (or baking board - I use my marble board) to prevent sticking, and then and slowly begin kneading your mixture and adding flour until you get your desired consistency (light but no longer sticking to your fingers)
6. Don't overmix your dough, just enough so that it is well combined but doesn't get "chewy."
7. Roll out dough into a log and then cut into chunks
8. Roll out one chunk into a long rope (around an inch or so thick) and cut it into slices
9. Slide each piece of gnocchi on a fork to make lines and shape the pasta (or use a gnocchi board)
10. Sprinkle with a bit of flour and toss so that they don't stick together while you make your sauce
11. Add oil to an oven-safe skillet and add the fresh herbs and cook until fragrant
12. Remove herbs from the heat and discard, then add minced garlic and onions and cook until fragrant and onions are translucent
13. Add can of crushed tomatoes and crush with a spoon or masher while cooking
14. Season with salt, pepper and Italian seasoning to taste
15. Simmer on medium-low until sauce thickens and reduces
16. Once well mixed and desired consistency is reached, add the heavy cream and mix well
17. Bring a pot of water to a boil, then add salt to the water
18. Add gnocchi, cooking in batches
19. Once gnocchi floats to the surface, remove with a slotted spoon, drain water and add to the sauce mixture.
20. Lightly toss the gnocchi in the sauce and top with halved mozzarella balls or mozzarella slices.
21. Top with grated parmesan cheese and drizzle some olive oil on top
22. Broil for 5-10 minutes (watch closely to ensure it doesn't burn) and broil until cheese melts and starts to brown
23. Garnish with basil and serve on its own or with garlic bread and protein of choice! (We used chicken schnitzel)