Cheesy Baked Gnocchi

• 2 Tbsp. extra virgin olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 jar (680 mL) tomato puree (passata)
• 1 Tbsp. brown sugar
• 1/4 tsp. crushed red pepper
• 1-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
• 2 pkg. (500 g each) potato gnocchi, uncooked
• 1/3 cup chopped fresh basil, divided

1. Heat oven to 375 degrees F.
2. Heat oil in large skillet on medium-high heat.
3. Add onions and garlic; cook and stir 5 min.
4. or until onions are crisp-tender.
5. Add tomato puree, sugar and crushed pepper; cook and stir 2 to 3 min.
6. or until heated through.
7. Add 3/4 cup cheese, gnocchi and 1/4 cup basil; cook and stir 2 min.
8. or until cheese is melted and gnocchi is heated through, stirring frequently.
9. Spoon into 2-L casserole dish sprayed with cooking spray; cover.
10. Bake 45 min.
11. or until heated through, uncovering and topping with remaining cheese for the last 10 min.
12. Garnish with remaining basil.

extra virgin olive oil, onion, garlic, tomato puree, brown sugar, red pepper, philadelphia, potato gnocchi, fresh basil

Taken from www.kraftrecipes.com/recipes/cheesy-baked-gnocchi-161442.aspx (may not work)