Gnocchi with Herbed Pomodoro Sauce

Gnochhi are little pillows of potato pasta.  Delicious and a nice change of pace.  Barb L.

Serves: 4


¼ cup Flying Olive Extra Virgin Olive Oil of Choice. Some Suggestions: A Single Varietal, Garlic, Tuscan Herb, Rosemary, Basil or a Combination (A combination is what I used so that no one flavor was overpowering)

½ yellow onion, diced

3 cloves garlic, minced

1 (28oz) can Italian San Marzano tomatoes (Yes, it does make a difference in the taste!!!)

Kosher salt and freshly ground black pepper

Pinch of Red pepper flakes, if desired

1 Tbsp of fresh parsley, chopped

2 stems of fresh oregano, leaves removed and minced

½ stem of fresh rosemary, leaves removed and minced

2 stems of fresh basil, leaves removed and minced, plus two stems for garnish

1 16 oz package of potato gnocchi

½ cup freshy grated Parmesan cheese


Add the Flying Olive Extra Virgin Olive Oil of Choice to a sauté pan over medium heat. Add the onion and cook for about 3-4 minutes until the onion starts to turn transluscent. Add the garlic and cook for aoub 30 seconds to 1 minute until fragrant. Crush the tomatoes (Italians do this with their hands as do I, but wearing an apron is an excellent idea) and add them to the pan along with the juice, salt, black pepper, pepper flakes, parsley, oregano, rosemary, and basil. Simmer for 30-40 minutes until the sauce is reduced and thickens, stirring occasionally.

When the sauce is almost done, boil water and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water. Reserve a ½ cup of the gnocchi water. Drain the gnocchi. Place in the sauce, adding the gnocchi water, a little at a time, if the sauce is too thick.

Serve on a platter and top with the Parmesan cheese. Garnish with the basil sprigs. Serve.

Submitted by Barb L.