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| Baked Gnocchi With Tomato and Basil |
"Delicious dish with top notch taste because of the browning of the gnocchi which offers it a crisp outside. A short tomato sauce is constructed inside the empty skillet. The gnocchi is going returned into the sauce and is completed with mozzarella beneath the broiler."
Ingredients :
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound refrigerated gnocchi
- 1 onion, finely chopped
- 6 cloves garlic, minced
- 1/8 teaspoon pink pepper flakes
- 1 (28 ounce) can beaten tomatoes
- 1 cup water
- 1/2 cup chopped clean basil
- 2 cups shredded mozzarella cheese
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 35M |
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- Adjust oven rack to higher-middle position and preheat oven to 475 degrees F (245 tiers C).
- Heat 2 tablespoons oil in a huge heatproof nonstick skillet over medium-excessive warmth. Saute gnocchi till lightly browned, approximately 4 minutes. Transfer to a plate.
- Heat the closing oil inside the same skillet. Add onion; prepare dinner and stir until onion is softened, approximately three mins. Stir in garlic and purple pepper flakes and prepare dinner until fragrant, approximately 30 seconds. Stir in tomatoes and water; cook dinner until barely thickened, approximately five mins.
- Place gnocchi lower back in the skillet; add basil. Reduce warmth to low and simmer, stirring once in a while, until gnocchi is smooth, 5 to 7 minutes. Sprinkle mozzarella cheese on top.
- Transfer skillet to the preheated oven. Bake until cheese is properly browned, approximately 8 mins.
Notes :
- The partly cooked, vacuum-packed gnocchi found within the pasta aisle works fine right here, however refrigerated or frozen gnocchi also can be used.
- If you do not have a heatproof skillet, switch the gnocchi to a casserole dish before baking.
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