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.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 490 Calories

Ingredients

• 1 cup water
• ½ cup chopped fresh basil
• 2 cups shredded mozzarella cheese
• 1 (28 ounce) can crushed tomatoes
• 1 onion, finely chopped
• 6 cloves garlic, minced
• ⅛ teaspoon red pepper flakes
• 3 tablespoons extra-virgin olive oil, divided
• 1 pound refrigerated gnocchi

Recipe Instructions

Step 1

Adjust oven rack to upper-middle position and preheat oven to 475 degrees F (245 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Transfer skillet to the preheated oven. Bake until cheese is well browned, about 8 minutes.