Gnocchi with Tomato Sauce

01Method

1. 1

   Pour the olive oil into a large deep pan and warm over medium heat. Add the herb stems and cook for about 5 minutes until they become fragrant and slightly crispy, then remove and set aside.

2. 2

   Add the onion and minced garlic to the same pan, reducing the heat to medium-low. Cook gently, stirring occasionally, for 5–7 minutes until softened and translucent. Crush the canned tomatoes by hand and add them to the pan with their liquid.

3. 3

   Season with salt, freshly ground black pepper, and chili flakes. Simmer for 30–40 minutes, stirring from time to time, until the sauce thickens and deepens in flavor. Stir in the sour cream and remove from the heat.

4. 4

   While the sauce cooks, bring a pot of salted water to a boil and add the gnocchi. Once they float to the surface, let them cook for another minute, then drain and transfer to the sauce.

5. 5

   Top with halved mozzarella balls, sprinkle with grated parmesan, and drizzle with a little more olive oil. Allow the cheese to melt, garnish with fresh basil leaves, and serve warm.