Baked Gnocchi with Tomato and Basil

By Greywolf

Ingredients

• 1 pound vacuum-packed gnocchi
• Salt and pepper
• 1 onion, chopped fine
• 1 tablespoon extra-virgin olive oil
• 6 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 1 28-ounce can crushed tomatoes
• 1 cup water
• 1/2 cup chopped fresh basil
• 8 ounces mozzarella cheese, shredded (2 cups)

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from cooking.com

Preparation

Step 1

DIRECTIONS

Adjust oven rack to upper-middle position and heat oven to 475 degrees. Bring 4 quarts water to boil in large pot. Add gnocchi and 1 tablespoon salt and cook, stirring often, until tender and floating. Drain gnocchi.

Meanwhile, combine onion and oil in 12-inch ovensafe skillet and cook until onion is softened, about 3 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and water and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.

Stir in boiled gnocchi and cook, stirring occasionally, until sauce is thickened, 5 to 7 minutes. Stir in basil and sprinkle with mozzarella. Bake until cheese is well browned, about 8 minutes. Let cool slightly and serve.