Slow-Cooked Tomato Gnocchi
4 hour cooking
Serving Size / Yield
- 4 cans whole peeled tomatoes, 28 oz.
- 1/4 cup extra-virgin olive oil
- 4 Tbs butter
- 3 Tbs garlic, minced
- 1 tsp red pepper flakes
- 1 Tbs dried oregano
- 1 medium onion, split in half
- salt and pepper
- 1/2 cup minced basil leaves
- 1 box of gnochi, 16 oz.
- 1 Cup Mozzerella cheese
In a bowl, mash the tomatoes with a spoon.
Place the ingredients in a slow cooker and cook on high heat for 4 hours.
Add cheese to the slow cooker and cook until melted.
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