Baked Gnocchi with Tomato and Basil
3 Tbsp. extra virgin olive oil
1 lb. vacuum-packed gnocchi
1 onion, chopped fine
6 garlic cloves, minced
1/8 tsp. red pepper flakes
1 (28 oz.) can crushed tomatoes
1 c. water
1/2 c. chopped fresh basil
2 c. shredded mozzarella cheese
Adjust oven rack to upper middle position and heat oven to 475. Heat 2 Tbsp. 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.
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.
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.
Recipe source: Cook's Country Oct/Nov 2008