1 1/2cupstomato pureeI ended up using twice that, since I let my sauce reduce
1/2cupbasil leavesloosely packed and torn into pieces
1/4 to 1/2teaspoonred pepper flakes
salt and pepperto taste
2 16-ouncepackages gnocchi
8ouncesfresh mozzarellasliced
parsley flakesfor plating
Instructions
Heat the olive oil in a large, oven-proof skillet over medium heat.
Add the onion and saute until it is cooked through.
Add in the garlic and saute for just a couple minutes until it is lightly browned.
Stir in the tomato puree, basil leaves, red pepper flakes and salt and pepper. Turn the skillet to medium-low and let the sauce simmer, stirring regularly.
Bring a stockpot of water to a boil. Cook the gnocchi until it rises to the top of the water.
Using a slotted spoon, transfer the gnocchi to the skillet, and stir to incorporate all the ingredients.
Lay the sliced mozzarella spaced evenly on the top of the gnocchi.
Turn the broiler in the oven on high and place the skillet in the oven, leaving it for a few minutes until the cheese is melty and the sauce is bubbling.
Let the gnocchi cool slightly, and serve, topped with parsley flakes, along with a thick slice of crusty bread.