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Baked Gnocchi With Tomato and Basil

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"Delicious dish with great flavor due to the browning of the gnocchi which gives it a crisp exterior. A quick tomato sauce is built in the empty skillet. The gnocchi goes back into the sauce and is finished with mozzarella under the broiler."
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35 m servings 490 cals
Original recipe yields 4 servings

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  • Prep

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  1. Adjust oven rack to upper-middle position and preheat oven to 475 degrees F (245 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Transfer skillet to the preheated oven. Bake until cheese is well browned, about 8 minutes.


  • Cook's Note:
  • The partially cooked, vacuum-packed gnocchi found in the pasta aisle works best here, but refrigerated or frozen gnocchi can also be used.
  • If you do not have a heatproof skillet, transfer the gnocchi to a casserole dish before baking.

Nutrition Facts

Per Serving: 490 calories; 27.7 g fat; 42.9 g carbohydrates; 20.9 g protein; 57 mg cholesterol; 699 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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