- 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
- 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.
10/18/2019
recipepes.com
baked gnocchi with tomato and basil, recipe
PT15M
PT1H
5
455 calories
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