Ingredients:

  • 16 oz (450g) Potato Gnocchi (store-bought or homemade)
  • 2 tbsp Olive Oil
  • 2 tbsp Olive Oil
  • 3 cloves Garlic, minced
  • 28 oz (800g) can Crushed Tomatoes
  • 1 tsp Dried Italian Seasoning (or fresh oregano, chopped)
  • ½ tsp Red Pepper Flakes (optional, for heat)
  • Salt & Black Pepper, to taste
  • 2 tbsp Heavy Cream (optional, for extra creaminess)
  • 1 cup (120g) Mozzarella Cheese, shredded or torn
  • 6-8 Fresh Basil Leaves, torn
  • ¼ cup (25g) Parmesan Cheese, grated

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add gnocchi in a single layer and cook, flipping occasionally, until golden brown and crispy on all sides. Remove gnocchi from pan and set aside.
  2. Add remaining olive oil to the same skillet. Add minced garlic and red pepper flakes (if using) and sauté for 30 seconds, or until fragrant, being careful not to burn the garlic.
  3. Pour in the crushed tomatoes and add Italian seasoning, salt, and pepper. Stir to combine.
  4. Bring the sauce to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
  5. Gently stir the crispy gnocchi into the tomato sauce. Add mozzarella cheese and fresh basil. Stir until the cheese is melted and the gnocchi is well coated.
  6. If using, stir in heavy cream.
  7. Serve hot, garnished with grated Parmesan cheese and fresh basil.