Mini Gnocchi with Pomodoro Sauce

Boil a pot of water and cook the gnocchi according to the package. Al-dente is best because the gnocchi will continue cooking the saucepan.
Reserve 1/2 cup pasta water. Drain off remaining water using a colander and set the gnocchi aside.
In a large oven-safe saucepan, add 2 tablespoons olive oil. Heat the oil over medium heat.
Next, you’ll add the minced garlic and diced shallots. Let the shallots and garlic sweat in the pan.
Then, you’ll add the sliced cherry tomatoes. Stir well.
Add the spices, salt, pepper, red pepper flakes and oregano. Stir well.
Next, you’ll add the reserved pasta water and pomodoro tomatoes to deglaze the pan. Use a wooden spoon to gently break up the larger tomatoes.
Let everything simmer for a few minutes. Reduce the heat to medium low and allow the sauce to thicken to your liking.
Next, you’ll add the fresh chopped basil and mascarpone cheese. Stir until well combined.
Add the gnocchi and toss everything together until well combined.
Top with shredded mozzarella and broil the entire dish for 2-3 minutes until the cheese is melted and browned.
Remove from the oven, top with chopped Italian parsley and a sprinkle of parmesan cheese. Serve immediately and enjoy.