Gnocchi with Tomato and Mozzarella
1 1/2 tablespoons olive oil
1/2 onion, finely chopped
2 (14.5 ounce) cans diced tomatoes (I drained some of the liquid)
Salt to taste
1 (18 ounce) package gnocchi
2 tablespoons grated Parmesan cheese
1 (4 ounce) ball fresh mozzarella, cubed
4 fresh basil leaves
Heat olive oil in a saucepan over medium heat
Sauté onion until soft and translucent, about 5 minutes
Add tomatoes and salt; 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
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler
Add gnocchi and Parmesan cheese to tomato mixture; toss to combine.
Spoon into baking dish
Arrange cubes of mozzarella cheese evenly on top
Place baking dish in the oven and broil until mozzarella cheese is melted, about 5 to 10 minutes.
Remove from oven and garnish with basil leaves before serving
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