Quick And Easy Recipes
Gnocchi with Pomodoro Sauce
Description :
Fluffy potato dumplings sautéed for a crispy exterior and tender interior with a simple tomato sauce. I used the oil from the marinated mozzarella ball container for the sauce with great success.
Ingredient :
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¼ cup olive oil
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2 (12 ounce) packages refrigerated gnocchi
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3 cloves garlic, minced, or more to taste
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¼ teaspoon crushed red pepper flakes
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1 pinch salt
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1 pinch sugar
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1 (28 ounce) can whole Italian plum tomatoes (preferably San Marzano)
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8 ounces marinated mozzarella balls
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fresh parsley or basil (optional)
Direction :
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Open marinated mozzarella balls and measure out 1/4 cup of the oil.
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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.
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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.
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Bring sauce to a boil, reduce heat, cover and simmer tomatoes for 15 minutes.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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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.
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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.
