Friday, March 23, 2012

Mozzarella-Baked Gnocchi

Posting this recipe makes me want to run out to get the ingredients so I can make it again NOW. I only had one small issue when I made this and it was the top got watery. It may had been the fresh mozzarella I used, but I simply blotted it with some paper towels and everything ended up just fine and delicious. I also skipped the onion step since I do not like them, but I have left it in the instructions since most people do. And for the garlic and red pepper flakes I added it into the sauce mixture.

Slightly adapted from: Cassie Craves


2 packages vacuum-packed gnocchi (I think they run about 15.75 ounces each)
1 tablespoon olive oil

1 tablespoon butter

1 onion, chopped

3 cloves garlic, chopped

1/8 to 1/4 teaspoon crushed red pepper flakes

Salt and pepper to taste

1 15-ounce can tomato sauce

1 15-ounce can diced Italian-style tomatoes

1 tablespoon Italian seasoning

1/2 to 1 pound fresh mozzarella cheese, sliced
(I used a pound)
3/4 cup chopped pepperoni


Cook gnocchi in boiling salted water, one minute shy of directions on package; drain.

Meanwhile, heat butter and olive oil in a large skillet. Add onion and cook until softened. Add garlic, and cook and stir for 30 seconds. Add red pepper flakes and salt and pepper to taste.

Stir in tomato sauce, diced tomatoes, pepperoni and Italian seasoning. Heat to boiling. Taste for seasoning and adjust as needed.

Add sauce to cooked gnocchi. Pour into a greased 9 x 13-inch baking dish. Top with slices of mozzarella cheese.

Broil until cheese is melted and begins to blister. Serve.

Recipe Rewind:
Outrageous Oreo Crunch Brownies