# Components:
→ Gnocchi
01 - 1 lb potato gnocchi (fresh or shelf-stable)
→ Sauce
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 14 oz canned crushed tomatoes
06 - 1/2 cup heavy cream
07 - 1/4 cup vegetable broth
08 - 1 tsp dried oregano
09 - 1/2 tsp dried basil
10 - 1/2 tsp red pepper flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Cheese & Garnish
12 - 1/2 cup grated Parmesan cheese, plus extra for serving
13 - Fresh basil leaves, for garnish
# Method steps:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes.
02 - Incorporate minced garlic and sauté for 1 minute until fragrant.
03 - Pour in crushed tomatoes and vegetable broth. Stir in oregano, basil, red pepper flakes, salt, and pepper. Let simmer for 5 minutes.
04 - Stir heavy cream into sauce and bring to a gentle simmer.
05 - Add gnocchi to skillet, stirring to coat with sauce. Cover and cook for 5 to 7 minutes, stirring occasionally, until gnocchi are tender.
06 - Remove lid, stir in grated Parmesan cheese, and cook for 1 to 2 minutes until cheese melts and sauce thickens.
07 - Adjust seasoning as needed. Serve hot, garnished with additional Parmesan and fresh basil leaves.
