3 tablespoons olive oil
1 pound vacuum-packed gnocchi
1 onion, chopped fine
6 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 (28 ounce) can crushed tomatoes
1 cup water
1/2 cup fresh basil, chopped
2 cups mozzarella cheese, shredded
1. Adjust oven rack to upper-middle position and heat oven to 475*F. Heat 2 tablespoons oil in large ovensafe nonstick skillet over medium-high heat until shimmering. Cook gnocchi, stirring occasionally, until lightly browned, about 4 minutes; transfer to plate.
2. Add remaining oil and onion to empty 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.
3. Add basil and browned gnocchi to pan. Reduce heat to low and simmer, stirring occasionally, until gnocchi is tender, 5 to 7 minutes. Sprinkle with mozzarella and bake until cheese is well browned, about 8 minutes. Serve.
This recipe is from the 2008 Cook's Country Annual and, overall, it was very tasty. The one problem we all found with the recipe is that the gnocchi to sauce ratio was out of whack, when I make this again I’ll be increasing the gnocchi to a pound and a half, if not two pounds. The flavors were great, though, and I’m loving these vacuum-packed gnocchi.
Shown here with Mom’s Chicken.