Baked Gnocchi With Tomato and Basil recipe
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Ingredients
- 3 tablespoons extra-virgin olive oil, divided 1 pound refrigerated gnocchi 1 onion, finely chopped 6 cloves garlic, minced ⅛ teaspoon red pepper flakes 1 (28 ounce) can crushed tomatoes 1 cup water ½ cup chopped fresh basil 2 cups shredded mozzarella cheese
Nutrition Info
- 490.3 caloriescarbohydrate: 42.9 gcholesterol: 57.5 mgfat: 27.7 gfiber: 6 gprotein: 20.9 gsaturatedFat: 12.1 gservingSize: -sodium: 698.7 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Baked Gnocchi With Tomato and Basil
Directions
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Adjust oven rack to upper-middle position and preheat oven to 475 degrees F (245 degrees C).
Heat 2 tablespoons oil in a large heatproof nonstick skillet over medium-high heat. Saute gnocchi until lightly browned, about 4 minutes. Transfer to a plate.
Heat the remaining oil in the same skillet. Add onion, cook and stir until onion is softened, about 3 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and water, cook until slightly thickened, about 5 minutes.
Place gnocchi back in the skillet, add basil. Reduce heat to low and simmer, stirring occasionally, until gnocchi is tender, 5 to 7 minutes. Sprinkle mozzarella cheese on top.
Transfer skillet to the preheated oven. Bake until cheese is well browned, about 8 minutes.