Odette Williams makes Gnocchi with Luxurious Pomodoro

<p>Perfect, pillowy gnocchi in a luxurious pomodoro sauce is never not a perfect dinner so listen along as Odette Williams cooks her way through this beautiful recipe from Simple Pasta. </p><p>Find more incredible pasta recipes in a copy of  <a href="https://www.penguinrandomhouse.com/books/672569/simple-pasta-by-odette-williams/" target="_blank">Simple Pasta </a></p><p>If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.</p><p><a href="https://food52.com/recipes/88529-gnocchi-with-pomodoro-from-simple-pasta"><strong>Recipe</strong></a><br />Serves 4<br /><i>Gnocchi with Luxurious Pomodoro</i></p><ul><li>1 recipe Potato Gnocchi (see below) or 1½ to 1¾ pounds store-bought potato gnocchi</li><li>1/2 cup extra-virgin olive oil</li><li>4 to 6 anchovy fillets, chopped</li><li>3 garlic cloves, finely chopped</li><li>2 tablespoons tablespoons oregano leaves</li><li>1 (28-ounce) can crushed San Marzano tomatoes</li><li>1/4 teaspoon kosher salt</li><li>Freshly ground black pepper</li><li>Finely grated Pecorino Romano or Parmigiano-Reggiano for serving</li></ul><p><i>Potato Gnocchi</i></p><ul><li>1 1/2 pounds unpeeled russet potatoes</li><li>1 large egg, beaten</li><li>1/3 cup finely grated Pecorino Romano</li><li>1/2 teaspoon kosher salt</li><li>1/2 teaspoon ground white pepper</li><li>1 1/2 cups (195 grams) all-purpose flour or tipo 00 flour</li></ul><p> </p><p>Pomodoro</p><ol><li>In a large skillet over medium-low heat, warm the olive oil. Add the anchovies to the skillet and cook them slowly, mashing with a wooden spoon until they melt into the oil. (Don’t let the oil get too hot or it will fry the anchovies rather than melt them.)</li><li>Add the garlic and oregano to the anchovies and sauté for a few minutes. (Get your face in there and take a whiff of that glorious aroma.)</li><li>Finally, add the tomatoes to the skillet, season with the salt and pepper, and let simmer for 20 minutes. Serve while warm, or let cool and then keep in airtigh