# What You'll Need:
→ Gnocchi
01 - 1 pound potato gnocchi (fresh or shelf-stable)
→ Sauce
02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 14 ounces canned crushed tomatoes
06 - 1/2 cup heavy cream
07 - 1/4 cup vegetable broth
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon dried basil
10 - 1/2 teaspoon 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
# How-To Steps:
01 - Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, approximately 3 minutes.
02 - Incorporate minced garlic into the skillet and sauté for 1 minute until fragrant.
03 - Pour in crushed tomatoes and vegetable broth. Stir in dried oregano, basil, and red pepper flakes if using. Season with salt and freshly ground black pepper. Allow mixture to simmer gently for 5 minutes.
04 - Stir the heavy cream into the tomato mixture and bring to a gentle simmer.
05 - Add gnocchi to the skillet and stir to coat evenly in the sauce. Cover and cook for 5 to 7 minutes, stirring occasionally, until the gnocchi are tender.
06 - Remove the lid, stir grated Parmesan cheese into the skillet, and cook for 1 to 2 minutes until the cheese has melted and the sauce is creamy.
07 - Taste the sauce and adjust the seasoning with additional salt and pepper if necessary.
08 - Dish out the gnocchi hot, garnished with extra Parmesan cheese and fresh basil leaves.
