# What You'll Need:
→ 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
# Step-by-Step Guide:
01 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, approximately 3 minutes.
02 - Incorporate the minced garlic and cook for 1 minute until fragrant.
03 - Pour in crushed tomatoes and vegetable broth, then add dried oregano, basil, red pepper flakes, salt, and black pepper. Allow the mixture to simmer gently for 5 minutes.
04 - Stir in the heavy cream and bring the sauce to a gentle simmer.
05 - Add the gnocchi to the skillet, stirring to coat evenly with the sauce. Cover and cook for 5 to 7 minutes, stirring occasionally, until the gnocchi are tender.
06 - Remove the lid, stir in the grated Parmesan cheese, and cook for an additional 1 to 2 minutes until the cheese melts and the sauce becomes creamy.
07 - Taste and modify seasoning if necessary. Serve hot, garnished with extra Parmesan and fresh basil leaves.
