365: Day 205

7/25/13: S&Z had a lot of fun making art projects at the Y while Daddy worked out on a rainy Thursday morning.

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Cook's Notes: Dreary, cold weather and grief over my grandfather's death called for some quick and easy comfort food.

THE BEST SIMPLE RECIPES FROM AMERICA'S TEST KITCHEN

Tomato-Basil Baked Gnocchi

CATEGORIES

 pasta

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INGREDIENTS

• • 3 T. olive oil
  • 1 lb. gnocchi
  • 1 onion, chopped fine
  • 6 garlic cloves, minced
  • 1/8 t. red pepper flakes
  • 1 28 oz. can crushed tomatoes
  • 1 c. water
  • 1/2 c. chopped fresh basil (or try spinach?)
  • 2 c. shredded mozzarella cheese

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INSTRUCTIONS

• 1. Preheat oven to 475 degrees.
  2. Heat 2 T. oil in a large ovensafe nonstick skillet over medium-high heat until just smoking. Cook gnocchi, stirring occasionally, until lightly browned, about 4 minutes. Transfer to plate.
  3. Add 1 T. oil and onion to empty skillet and cook until onion is softened, about 3 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and water and cook until slightly thickened, about 5 minutes.
  4. Add basil and gnocchi to pan. Reduce heat to low and simmer, stirring occasionally, until gnocchi is tender, 5-7 minutes, Sprinkle with mozzarella and bake until cheese is well browned, about 8 minutes. Serve.