Easy Baked Gnocchi with Tomatoes and Mozzarella

• Vegetarian

• Produce

  • 1/4 cup Basil, fresh
  • 2 cups Cherry tomatoes, fresh
  • 4 Garlic cloves
  • 1/4 cup Parsley, fresh
  • 1/2 cup Shallots

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 (15-ounce can Tomato sauce

• Pasta & Grains

  • 1 1 lb package Gnocchi, store-bought

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 tbsp Heavy cream
  • 8 oz Mozzarella cheese, fresh

Found on floatingkitchen.net

Description

Ingredients

• 1 lb package store-bought gnocchi
• 2 tablespoons extra-virgin olive oil
• 1/2 cup thinly sliced shallots
• 4 garlic cloves, peeled and minced
• 1 tablespoon tomato paste
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. ground nutmeg
• 2 cups fresh cherry tomatoes
• 1 (15-ounce) can tomato sauce (I used no salt added tomato sauce)
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon heavy cream
• 8 ounces fresh mozzarella cheese, torn into pieces

Directions

• Pre-heat your oven to 400 degrees. Spray an oven safe dish (I used an 8-inch round baking dish) with non-stick cooking spray and set aside.
• Bring a large pot of salted water to a boil. While the water is coming to a boil, make the sauce. Add the gnocchi and cook according to the package instructions. Drain and set aside.
• Meanwhile, heat the olive oil in a large saucepan or skillet over medium-high heat. Add the sliced shallots and cook, stirring frequently, for about 3 minutes. Add the garlic and cook for an additional 1 minute. Stir in the tomato paste, salt, black pepper and nutmeg, cooking for about 30 seconds more. Add the cherry tomatoes, tomato sauce and balsamic vinegar. Bring the sauce to a simmer and cook, stirring occasionally, for about 5-7 minutes. Remove the sauce from the heat. Stir in the fresh herbs, heavy cream and the cooked gnocchi.
• Transfer about half of the gnocchi/tomato mixture to your prepared oven safe dish. Top with about half of the torn mozzarella cheese. Then add the remaining gnocchi/tomato mixture and top with the remaining mozzarella cheese. Transfer the dish to your pre-heated oven and cook for 10 minutes. If you want to brown the cheese, you can place the dish under your broiler for 1-2 minutes.
• Remove the baked gnocchi from your oven and allow it to rest for 5 minutes before serving. Top with additional fresh herbs, if desired.
• Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.

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