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Bake Gnocchi with Tomato and Basil Recipe

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This recipe for Bake Gnocchi with Tomato and Basil, by , is from The Clouse Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tadd Clouse

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp extra-virgin olive oil
1 lbs vacuum-packed gnocchi
1 onion, chopped fine
6 garlic cloves, minced
1/8 tsp red peper flakes
1 (28 oz) can crushed tomatoes
1 cup water
1/2 cup chopped fresh basil
2 cups shredded mozzarella cheese

Directions:
Directions:
Adjust oven rack to upper-middle position and heat oven to 475 degrees. Heat 2 tbsp oil in large oven safe nonstick skillet over medium-high heat until shimmering. Cook gnocchi, stirring occasionally, until lightly browned, about 3 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 miutes

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.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
The partially cooked, vacuum-packed gnocchi found in the pasta aisle work best here, but refrigerated or frozen gnocchi can also be used. If you do not have an ovensafe skillet, in step 3 transfer the gnocchi to a casserole dish before baking.

 

 

 

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