Baked Gnocchi Parmigiana

• 2 1/4 lb potatoes
• 5.25 oz Parmesan cheese, grated
• 1/2 cup all-purpose flour
• 1 tbsp vegetable or olive oil
• 1 None medium onion, chopped
• 2 cloves garlic, minced
• 2 (13.5 oz) cans chopped tomatoes
• 1 tsp sugar
• 2 tbsp fresh basil leaves, torn
• 3 oz mozzarella cheese, grated
• None None mixed greens, to serve

1. Place potatoes in a large saucepan. Cover with cold water. Bring to a boil over high heat then simmer, covered, for 30 mins, or until tender. Drain. Let cool for 5 mins then peel and mash. Pass through a fine-mesh strainer into a large bowl. Add 1 oz grated Parmesan, 2 tsp salt and flour. Turn out onto a floured work surface and knead lightly until smooth.
2. Preheat oven to 425u0b0F. Wrap a baking tray with plastic wrap. Cut dough into 8 pieces. Roll 1 piece into a 2/3 inch thick log then cut into 3/4 inch pieces. Roll with the back of a fork to form ridges on 1 side of dough. Place on prepared tray. Repeat with remaining dough.
3. Working in batches, simmer gnocchi in salted water for 1 min, or until gnocchi float to surface. Remove and drain well. Transfer to a large baking dish.
4. Heat oil in a medium saucepan over low heat. Add onion and sweat, stirring, for 10 mins, until softened. Add garlic. Cook, stirring, for 1 min, or until fragrant. Add tomatoes and sugar. Simmer, uncovered, for 2 mins. Season. Add basil. Pour over gnocchi and sprinkle with mozzarella and remaining Parmesan.
5. Bake for 10-12 mins, or until browned and bubbling. Serve with mixed greens.

potatoes, parmesan cheese, allpurpose, vegetable, onion, garlic, tomatoes, sugar, basil, mozzarella cheese, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/23562 (may not work)