Baked Gnocchi with Tomato and Basil

From Cook's Country | October/November 2008

Why this recipe works:

We flavored the sauce simply with red pepper flakes and minced garlic. Cooking the pepper flakes along with the garlic in extra-virgin olive oil intensified their flavor. We usually recommend using fresh herbs instead of dried whenever possible, and our recipe for Baked Gnocchi with Tomato and… read more

We flavored the sauce simply with red pepper flakes and minced garlic. Cooking the pepper flakes along with the garlic in extra-virgin olive oil intensified their flavor. We usually recommend using fresh herbs instead of dried whenever possible, and our recipe for Baked Gnocchi with Tomato and Basil was no exception. Fresh basil provides the best flavor..

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Serves 4

The partially cooked, vacuum-packed gnocchi found in the pasta aisle work best here, but refrigerated or frozen gnocchi can also be used. If you do not have an ovensafe skillet, in step 3 transfer the gnocchi to a casserole dish for baking.

Ingredients

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