Name: Gnocchi with Creamy Tomato Sauce
Total time: 30 min
Yield: Serves 4
Ingredients: 1/4 cup extra-virgin olive oil; 1 pound vacuum-packed gnocchi; 1 onion, chopped fine; 4 garlic cloves, minced; 1 (28-ounce) can crushed tomatoes; 1/2 cup water; Salt and pepper; 1/2 cup heavy cream; 2 ounces Parmesan cheese, grated (1 cup); 1/2 cup chopped fresh basil

Why This Recipe Works

We build deep flavor by cooking the browned gnocchi in a quick tomato sauce enriched with cream.

Before You Begin

The partially cooked, vacuum-packed gnocchi found in the pasta aisle work best here, but refrigerated or frozen gnocchi can also be used.

Instructions

Adjust oven rack to upper-middle position and heat oven to 475 degrees. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add gnocchi and cook until lightly browned, about 4 minutes; transfer to plate.

Add remaining 2 tablespoons oil and onion to now-empty skillet and cook until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until slightly thickened, about 5 minutes.

Add cream and browned gnocchi to pan. Reduce heat to low and simmer, stirring occasionally, until gnocchi are tender, 5 to 7 minutes; transfer to 2-quart casserole dish. Sprinkle with Parmesan and bake until cheese is well browned, about 8 minutes. Sprinkle with basil and serve.