Fluffy potato dumplings sautГ©ed for a crispy exterior and tender interior with a simple tomato sauce. I used the oil from the marinated mozzarella ball container for the sauce with great success.
Ingredients
- olive oil: 0.25 cup
- refrigerated gnocchi: 2 packages (12 ounce packages)
- garlic: 3 clove (minced, to taste)
- red pepper flakes: 0.25 tsp (crushed)
- salt: 1 pinch
- sugar: 1 pinch
- whole Italian plum tomatoes (preferably San Marzano): 1 can (28 ounce can)
- marinated mozzarella balls: 8 ounces
- parsley or basil: 0 piece (fresh, optional)
Metric Conversion
Stages of cooking
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Open marinated mozzarella balls and measure out 1/4 cup of the oil.
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Pour oil into a heavy skillet over medium-high heat. Cook gnocchi in batches in the hot oil until golden and heated through. Divide gnocchi evenly amongst 4 gratin dishes.
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Add garlic and red chili flakes to the oil in the same skillet. Cook until garlic is fragrant, about 30 seconds. Stir in salt and sugar. Pour in tomatoes. Use a wooden spoon to break up and crush the tomatoes.
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Bring sauce to a boil, reduce heat, cover and simmer tomatoes for 15 minutes.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Taste sauce and adjust seasonings if desired. Spoon tomato sauce over the gnocchi. Top each dish with 3 marinated mozzarella balls and set on a baking sheet.
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Add baking sheet to oven and broil until mozzarella balls are melted and golden browned, 3 to 5 minutes. Garnish with parsley or basil if desired and serve immediately.
