Gnocchi with Tomato and Mozzarella

20200421_222428577_iOS

Gnocchi with Tomato and Mozzarella

Serves 4

 

1 1/2 tablespoons olive oil

1/2 cup onion, finely chopped

1 (14.5 ounce) can crushed tomatoes

1 (14.5 ounce) can diced tomatoes, drained

3 garlic cloves, minced

Onion and garlic powder, Adobo, salt and pepper to taste

1 (18 ounce) package potato gnocchi

2 tablespoons grated Parmesan cheese

1 (4 ounce) ball fresh mozzarella, cubed

4 fresh basil leaves

 

Preheat oven to 350 degrees

Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes

Add chopped and diced tomatoes, garlic, onion and garlic powder, Adobo salt and pepper

Simmer over low heat while you prepare the gnocchi

Bring a large pot of lightly salted water to a boil

Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes, drain

Pour 1 ladle of tomato mixture into the bottom of a baking dish

Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine

Arrange cubes of mozzarella cheese evenly on top

Place baking dish in the oven and bake until mozzarella cheese is melted, 15-20 minutes

Remove from oven and garnish with basil leaves before serving

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