We've gone full-on international this week! This is another first for us, and a very quick and tasty dish.
In a large saucepan, saute a few stems of fresh flat leaf parsley, oregano, rosemary, and basil until they become crisp. Lift out and discard the herbs.
Add chopped onion and garlic and cook gently until soft. Add a can of crushed tomatoes. Season with salt and black pepper. Simmer for 30 to 40 minutes until the sauce reduces and thickens. Stir in some thick cream and remove from the heat.
Meanwhile, cook a packet or two of potato gnocchi in salted boiling water until they float to the top. Drain them off and add to the sauce. Add some mozzarella balls and top with a handful of grated Parmesan.
Hi Ian - love this sort of food ... and I'm fond of gnocchi ... this sounds easy to make ... and looks like it'd be delicious. I'm trying to steer clear of the shops at the moment ... but will look out the ingredients anon and give it a try.
ReplyDeleteWe've had a bad outbreak down here ... not sure why - one lot from one of the golf clubs, and the football team has been struck too ... I'm fine and all well otherwise ... and our numbers are coming down. I've yet to be vaccinated ... due before mid-Feb ... so just waiting patiently. Glad all well - cheers to you both ... Hilary