Gnocchi with Pomodoro Sauce
Gnocchi with Pomodoro Sauce
Ingredients
¼ cup olive oil
2 (12 ounce) packages refrigerated gnocchi
3 cloves garlic, minced, or more to taste
¼ teaspoon crushed red pepper flakes
1 pinch salt
1 pinch sugar
1 (28 ounce) can whole Italian plum tomatoes
(preferably San Marzano)
8 ounces marinated mozzarella balls
fresh parsley or basil (optional)
Directions
Open marinated mozzarella balls and measure out 1/4 cup of
the oil.
Pour oil into a heavy skillet over medium-high heat. Cook
gnocchi in batches in the hot oil until golden and heated through. Divide
gnocchi evenly amongst 4 gratin dishes.
Add garlic and red chili flakes to the oil in the same
skillet. Cook until garlic is fragrant, about 30 seconds. Stir in salt and
sugar. Pour in tomatoes. Use a wooden spoon to break up and crush the tomatoes.
Bring sauce to a boil, reduce heat, cover and simmer
tomatoes for 15 minutes.
Set an oven rack about 6 inches from the heat source and
preheat the oven's broiler.
Taste sauce and adjust seasonings if desired. Spoon tomato
sauce over the gnocchi. Top each dish with 3 marinated mozzarella balls and set
on a baking sheet.
Add baking sheet to oven and broil until mozzarella balls
are melted and golden browned, 3 to 5 minutes. Garnish with parsley or basil if
desired and serve immediately.
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