Baked Gnocchi With Tomato and Basil recipe

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Ingredients

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

Nutrition Info

490.3 calories
carbohydrate: 42.9 g
cholesterol: 57.5 mg
fat: 27.7 g
fiber: 6 g
protein: 20.9 g
saturatedFat: 12.1 g
servingSize: -
sodium: 698.7 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

  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.

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

Recipe Yield

4 servings

Recipe Note

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.

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