Gnocchi With Pomodoro Sauce

Ingredients

• ¼ cup DeLallo extra virgin olive oil, plus 1 tablespoons
• 4 stems fresh oregano
• 2 stems fresh rosemary
• 4 stems fresh Italian flat leaf parsley
• 2 stems fresh basil, plus 2 more stems for garnish
• 3 cloves garlic, pressed or minced
• ½ yellow onion, diced
• 1 28 ounce can DeLallo San Marzano tomatoes
• Pinch of red pepper flakes
• ¼ cup heavy cream (optional)
• Kosher salt and freshly ground black pepper
• 1 16-ounce package DeLallo potato gnocchi
• ½ cup freshly grated Parmesan cheese
• 8 ounces cherry size mozzarella balls, cut in half

Instructions

1. Add ¼ cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook until the herbs become crisp for approximately five mins . 
2. Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. Cook until the onions are transparent, about five to seven mins, then crush the tomatoes with your hand and add to the pan with juice. 
3. Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer until the sauce reduces and thicken for thirty to forty mins, stirring from time to time. Stir in the heavy cream and remove from the heat.
4. In the meantime, bring a saucepan of water to a boil and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water. Drain and then place the gnocchi into the cooked sauce. 
5. Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil. Broil until the cheese melts and the tops become crispy for five to eight mins . 
6. Garnish with more basil leaves and serve instantly.