Gnocchi with Pomodoro Sauce

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. 1

   Open marinated mozzarella balls and measure out 1/4 cup of the oil.

2. 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. 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.

4. 4

   Bring sauce to a boil, reduce heat, cover and simmer tomatoes for 15 minutes.

5. 5

   Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

6. 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.

7. 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.