Warm, Cheesy, Baked Gnocchi

• kosher salt
• 1 tablespoon extra-virgin olive oil
• 1 pound fresh gnocchi
• 1 cup marinara sauce
• 1/4 pound fontina cheese, cubed
• 1 sprig fresh basil, chopped or torn

1. Preheat the oven to 425 degrees.
2. Add olive oil to your baking dish (I used a 24oz au gratin dish from Le Creuset) and rub oil all over the pan with a pastry brush or paper towel. Set aside.
3. Bring a large pot of water to a rolling boil over high heat. Salt the water generously. When the salt has dissolved, add the gnocchi and cook for 3-4 minutes, until they float to the top.
4. Once the gnocchi are floating, use a slotted spoon to remove them from the boiling water, being sure to shake off any excess liquid.
5. Place them into the oiled dish and add cubed fontina, distributing evenly.
6. Spoon over 1 cup marinara gently. Do not mix.
7. Bake the pasta for 10-15 minutes, until the top is golden brown and the sauce is bubbling.
8. Remove from the oven and snip fresh basil over the top. Enjoy immediately!

kosher salt, extravirgin olive oil, fresh gnocchi, marinara sauce, fontina cheese, fresh basil

Taken from food52.com/recipes/71158-warm-cheesy-baked-gnocchi (may not work)