I’ve often wondered why Italian chefs use a combination of butter and olive oil to create amazing sauces.

So, I did a little bit of research.

And, it all makes sense.

By mixing oil and butter together, you can increase the smoke point and the flavor. It really is the best of both worlds. The fat in the butter will caramelize, creating the sweet, nutty flavor we desire, but the added oil will increase the smoke point, preventing the butter from burning, and the flavor profile. (Think herbaceous and fruity). Again, the best of both worlds.

This seems to be the secret of true Italian cooking.

The secret is in the sauce – THIS Creamy Italian Tomato (Sauce) served over potato Gnocchi.

An easy six-ingredient sauce has just a touch of cream to temper the acidity of the tomatoes; and it has the perfect consistency for spooning over (gluten-free) homemade gnocchi.

Creamy Italian Tomato Gnocchi

1 Tbs. butter
1 Tbs. olive oil
1 large shallot, finely chopped
sea salt and pepper
1 32oz. can crushed tomatoes
2 tsp. Italian herbs
1/4 cup heavy cream
1/4 cup + 2 Tbs. Parmesan cheese, grated and divided
fresh chives, for garnish
freshly ground pepper
1 lb. homemade potato gnocchi

In a large pot, melt the butter over medium heat. Add the oil until shimmering.
Sauté the shallot until caramelized, seasoning with plenty of salt and pepper.
Reduce heat to a simmer and add the crushed tomatoes and Italian herbs.
Stir well and simmer for 10-12 minutes.
Stir in the heavy cream.
Next, add the gnocchi and simmer for another 10 minutes, covered, but stirring every so often.
Stir in 1/4 cup Parmesan and remove from heat.
Let sit, covered for 3-5 minutes, until the cheese has melted.

Spoon the gnocchi and sauce on to plates, topping with chopped chives, additional Parmesan cheese, and freshly ground pepper.