Butter for baking dish
1 pkg potato gnocchi
¼ c EVOO
4 T garlic, minced
1 T red pepper flakes
1 28 oz can of tomatoes, drained
1½ T kosher salt
1 T cracked black pepper or 1 tsp ground pepper
¼ c fresh parsley leaves
8 oz smoked mozzarella, cubed*
1 3-4 lb chicken roasted or 3-4 chicken breasts (cooked)
4 T grated parmesan
Basil leaves for garnish
Preheat oven to 400º. Lightly butter 8x8 inch baking dish.
Cook the gnocchi according to package directions.
In a large, deep sauté pan over medium-high heat, add oil. Stir in garlic and red pepper flakes, cook until garlic starts to brown, about 1-2 minutes. Add tomatoes, salt, pepper and parsley. Reduce heat and bring to a simmer.
Add the gnocchi and chicken. Toss well to combine. Mix in 2 T parmesan cheese and the mozzarella. Pour mixture into baking dish and sprinkle remaining parmesan. Bake until cheese is melted and nicely browned, about 15-20 minutes. Remove from oven, garnish and serve.
*Note: You can use regular mozzarella in place of smoked, especially if chicken has been cooked on grill.