Monday, June 21, 2010

Baked Gnocchi with Tomato and Basil

This is another really quick, one skillet meal. Easy to make, easy to clean up. If you are unfamiliar with gnocchi, they are a little pasta type dumpling, usually made out of potato. You can buy partially cooked vacuum packed gnocchi in the pasta isle. You can also use refrigerated or frozen too. If you don't have an oven safe skillet, transfer the gnocchi to a casserole dish before baking.

Baked Gnocchi with Tomato and Basil
Serves 4

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

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