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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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Adjust oven rack to upper-middle position and preheat oven to 475 degrees F (245 degrees C).

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  • 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.

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

490 calories; protein 20.9g 42% DV; carbohydrates 42.9g 14% DV; fat 27.7g 43% DV; cholesterol 57.5mg 19% DV; sodium 698.7mg 28% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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