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.
Ingredients
- 0.25 cups olive oil
- 2 packages refrigerated gnocchi , 12 ounce
- 3 cloves garlic , minced, or more to taste
- 0.25 teaspoons crushed red pepper flakes
- 1 pinch salt
- 1 pinch sugar
- 1 can whole Italian plum tomatoes , 28 ounce
- 8 ounces marinated mozzarella balls
- fresh parsley or basil , optional
Instructions
-
1
Open marinated mozzarella balls and measure out 1/4 cup of the oil.
-
2
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.
-
3
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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4
Bring sauce to a boil, reduce heat, cover and simmer tomatoes for 15 minutes.
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5
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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6
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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7
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.
Nutrition Facts
Per serving
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