Gnocchi with Bocconcini with Rich Tomato Sauce

This was absolutely delicious!  I made it as part of Valentine's day celebration at home, for hubby, as he loves gnocchi.  I like gnocchi, but I wasn't as big of a fan as him...until I had this!  I definitely want to make this again, 10/10 :)

Link to original recipe: https://shopcaputos.com/recipe-rack?dishId=cedeb565-a536-4b81-b4c6-7f61967a5cb6

Ingredients:

2 T. olive oil
1 whole sprig fresh thyme, plus extra, chopped for garnish
1 whole sprig fresh oregano, plus extra, chopped for garnish
1 whole sprig fresh rosemary, plus 1/2 tsp. chopped for the sauce
2 small shallots, diced
2 garlic cloves, minced
1 can (28 oz.) whole peeled tomatoes (I used and recommend San Marzano if you can find them)
1 c. strained tomatoes (or passata)
1/2 c. dry red wine
1/2 tsp. Italian spice blend, plus extra to garnish
1 tsp. kosher salt
pepper, to taste
2/3 c. half and half, divided into 1/3 c. and 1/3 c. portions
1 package refrigerated/fresh gnocchi (at Caputo's, bought Isola brand, 17.6 oz/500g)
8 oz. bocconcini, strained, balls cut in half
1/4 c. grated Parmesan cheese (I actually used shredded)

Directions:

1. Pour the can of whole tomatoes (plus juices) into a medium bowl and crush the whole tomatoes with your hands. Set aside.

2. In a large, oven-safe skillet (I used cast iron--only do this if yours is well-seasoned!), add the olive oil to pan, over medium heat. Once heated, add the sprigs of thyme, oregano, and rosemary. Stir around in the oil gently and cook until herbs begin to crisp (around 3 min).

3. Remove herbs and discard. Lower heat to medium-low and add the shallots and garlic. Cook for around 2 minutes, until tender and fragrant.

4. Add the reserved crushed whole tomatoes (plus juice), 1/2 tsp. rosemary, strained tomatoes, wine, Italian spice blend, salt, and pepper to pan, stir to combine well. Keep sauce at a gentle simmer for 30 minutes, stirring occasionally (I had to turn temp down to low, and suggest using a spatter screen). Excuse the steamy pic lol.

5. Meanwhile, about 10 minutes before the sauce is done cooking, get the water started and cook the gnocchi according to package directions.

5. Remove the tomato sauce mixture from heat. Stir in 1/3 c. of the half and half, until combined.

6. Pour the remaining 1/3 c. half and half into the center of pan/sauce and DO NOT STIR.

7. Heat oven broiler on HI.

8. Gently add the cooked gnocchi to the center of sauce (where the unstirred half and half is), using a wooden spoon to push some down into the sauce if needed.

9. Top with the halved bocconcini and sprinkle the Parmesan cheese atop.

10. Broil until cheese melts and gets bubbly, around 3-5 min.  Garnish with chopped thyme, oregano, and Italian spice blend.  Serve up and enjoy!!