Baked Gnocchi with Tomato and Basil

By mz0926

From Cook's Country

October/November 2008
Why this recipe works:
We flavored the sauce simply with red pepper flakes and minced garlic. Cooking the pepper flakes along with the garlic in extra-virgin olive oil intensified their flavor. We usually recommend using fresh herbs instead of dried whenever possible, and our recipe for Baked Gnocchi with Tomato and Basil was no exception. Fresh basil provides the best flavor..

Ingredients

• Serves 4
• 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 for baking.
• Ingredients3 tablespoons extra virgin olive oil
• 1 pound vacuum-packet gnocchi (see note)
• 1 onion, chopped fine
• 6 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 1 cup water
• 1/2 cup chopped fresh basil
• 2 cups shredded mozzarella cheese

Preparation

Step 1

Instructions
1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Heat 2 tablespoons 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.


2. 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.


3. 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.