Wednesday, November 30, 2011
This is one of the few recipes I’ve made countless times and haven’t shared with you guys yet. I made it so often last year, but I never posted about it because I just couldn’t seem to get a good enough picture of it to do it justice. Once you try this, you’re going to be so mad at me for not sharing it with you earlier, because you’ll wish you had this meal in your life a long time ago. So for that, I apologize in advance. The important thing is that I’m sharing it now, right? :)
This dish comes together so quickly, and it tastes absolutely incredible. My boys cannot get enough of this, and would gladly eat it once a week – or more. I love using gnocchi as an alternative to pasta – those little potato dumplings are so tasty! The fresh mozzarella is a must, in my opinion; it melts so wonderfully, and it gets that great blistery texture after it’s been broiled. Although both the gnocchi and the fresh mozz are a bit pricey, there’s no meat in this dish, so that’s really all you’re paying for. It still costs less than $10.00 to make, and that’s for at least four portions, plus leftovers.
I think you’re going to love this one.
inspired by Food.com
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 use a full pound, because we like it really cheesy)
1. Cook gnocchi in boiling salted water, one minute shy of directions on package; drain.
2. 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.
3. Stir in tomato sauce, diced tomatoes, and Italian seasoning. Heat to boiling. Taste for seasoning and adjust as needed.
4. Add sauce to cooked gnocchi. Pour into a greased 9 x 13-inch baking dish. Top with slices of mozzarella cheese.
5. Broil until cheese is melted and begins to blister. Serve.