Baked Gnocchi With Tomato and Basil Tasty Recipes

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Baked Gnocchi With Tomato and Basil

"Delicious dish with great flavor due to the browning of the gnocchi which gives it a crisp exterior. A quick tomato sauce is built in the empty skillet. The gnocchi goes back into the sauce and is finished with mozzarella under the broiler."

Ingredients :

• 3 tablespoons extra-virgin olive oil, divided
• 1 pound refrigerated gnocchi
• 1 onion, finely chopped
• 6 cloves garlic, minced
• 1/8 teaspoon red pepper flakes
• 1 (28 ounce) can crushed tomatoes
• 1 cup water
• 1/2 cup chopped fresh basil
• 2 cups shredded mozzarella cheese

Instructions :

Prep : 10M	Cook : 4M	Ready in : 35M

• Adjust oven rack to upper-middle position and preheat oven to 475 degrees F (245 degrees C).
• Heat 2 tablespoons oil in a large heatproof nonstick skillet over medium-high heat. Saute gnocchi until lightly browned, about 4 minutes. Transfer to a plate.
• Heat the remaining oil in the same skillet. Add onion; cook and stir until onion is softened, about 3 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and water; cook until slightly thickened, about 5 minutes.
• Place gnocchi back in the skillet; add basil. Reduce heat to low and simmer, stirring occasionally, until gnocchi is tender, 5 to 7 minutes. Sprinkle mozzarella cheese on top.
• Transfer skillet to the preheated oven. Bake until cheese is well browned, about 8 minutes.

Notes :

• The partially cooked, vacuum-packed gnocchi found in the pasta aisle works best here, but refrigerated or frozen gnocchi can also be used.
• If you do not have a heatproof skillet, transfer the gnocchi to a casserole dish before baking.

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