Gnocchi with Creamy Tomato Sauce

Ingredients

• 64mL olive oil
• 500g vacuum-packed gnocchi
• 1 onion, chopped fine
• 4 garlic cloves, minced, or garlic paste
• 1 (~800mL) can crushed tomatoes
• 128mL water
• salt and pepper
• 128mL heavy cream
• 256mL freshly grated parmesan
• 128mL chopped fresh basil

Procedure

1. Adjust oven rack to upper-middle position and preheat oven to 475°F.
2. Heat half the oil in a nonstick skillet over medium-high heat. Add gnocchi and cook until lightly browned, ~4 minutes; transfer to plate.
3. Add remaining oil and onion to skillet and cook until onion softens, ~3 minutes.
4. Stir in garlic and cook until fragrant, ~30 seconds.
5. Add tomatoes, water, ~2mL salt, and ~2mL pepper and cook until slightly thickened, ~5 minutes.
6. Add cream and gnocchi to pan. Reduce heat to low and simmer, stirring occasionally, until gnocchi are tender, 5-7 minutes.
7. Transfer to casserole dish. Sprinkle with parmesan and bake until cheese is well-browned, ~8 minutes.
8. Top with basil and serve.