- 4
- 20 mins
- 40 mins
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)
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.