I was totally in the mood to try something new for dinner. This meant searching through recent recipe saves and a trip to the store. It also means you don't quite look all the way through the instructions because the name of the recipe seems simple enough. Typically I like to give myself a lot of credit for the meals I cook for the first time. Well, with this one.. I fumbled from the beginning to the end. It's about consistency, right?
Cost effective: about $15-$20 depending on brands you prefer.
Easy to concoct: ugh, it will be the next time I make it!
On your mark. Get set. GATHER!
¼ cup EVOO (yas, Baby Mama)
4 stems "italian flat leaf" parsley
4 stems oregano
2 stems rosemary
4 stems basil (2 for garnish)
½ diced yellow onion
1½ tsp (3 cloves) minced garlic
1 28 oz can crushed tomatoes
salt + pepper
red pepper flakes
¼ cup heavy cream
1 16 oz package of gnocchi
*8 oz cherry sized mozzarella balls
½ cup grated parmesan cheese
*boil water and dice onions
1. In an OVEN SAFE (if you want to cook the recipe properly) skillet, heat your olive oil and add your parsley, oregano, rosemary and basil. This is where I initially fell off the wagon. A) I didn't realize the skillet would need to go into the oven and B) I apparently ran out of EVOO, how does that even happen?!
2. When your herbs are crispy remove them from your pan and add your onions and garlic and cook until your onions are translucent, per usual.
3. Add in the tomatoes and season with the required salt, pepper, and red pepper flakes. I bought petite diced. The recipe seems to call for canned whole tomatoes that you crush. Depending on which road you want to take I would definitely just get crushed tomatoes because let me just say trying to crush petite diced tomatoes was annoying af.
4. By this point your water is likely boiling. Add in your gnocchi; boil until they are floating. Another fumble, I think I cooked them for too long? But I've never eaten them before so I really don't have a clue.
5. Simmer your tomatoes for 30-40 minutes. When your gnocchi's are done, drain and set aside.
6. At around 20 minutes I thought my tomatoes were cooked enough and added in the heavy cream. Remove from heat.
7. Add in your gnocchi's.
8. If you had the proper skillet, this is when you add your mozzarella and parmesan and broil until the cheese melts and becomes crispy. If you're a hot mess like me you'll have tried to melt the cheese by covering your pan.
9. Enjoy!
Mer, for me this recipe was a fail. It might have been a little different if I was able to broil it at the end. Definitely should've simmered longer with more spice. The flavor was very, very tomatoey. Brendon and Kennedy really loved it and I feel like that typically happens. I hate it, everyone else loves it. Which means two thing. 1) it's going to get requested again and 2) I will have to make dinner and then not eat it. The life of mom, amiright? But I also know that the next time I make it I'm going to buy pomodoro sauce instead of making it from scratch and I will likely transfer to a baking dish because I do feel like it would've made all the difference. And maybe I'll invest in mozzarella balls.
Gnocchi vs pierogi.
Leia
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