Mozzarella, Tomato and Gnocchi Bake

• 1 package Gnocchi-fresh 17.6 Oz
• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Minced
• 1 cup Onion, finely chopped
• 2 cans (14 Oz. Size) Tomatoes, Diced
• 1 teaspoon Red Pepper Flakes
• 1 Tablespoon Dried Basil
• 1 teaspoon Sugar
• 16 ounces, weight Mozzarella (2 Balls) Sliced
• Sea Salt And Pepper To Season
• Grated Parmesan, For Garnish (optional)

1. Cook the gnocchi according to the instructions on the packet, then drain and set aside.
2. Heat the olive oil over a high heat and saute the garlic and onion until soft.
3. Add in the chopped tomatoes and pepper flakes, basil and bring the sauce to the boil.
4. Lower the heat and cook at a steady simmer for 15 minutes until it has reduced.
5. Add in the sugar and season with sea salt and ground black pepper.
6. Preheat the oven to 350 degrees (F).
7. Toss the gnocchi into the pan and stir it together with the tomato sauce until each piece is nicely coated.
8. Pour the mixture into a high sided baking dish (9 inch x 9 inch) and top with the mozzarella slices.
9. Place in the oven for 25-30 minutes or until the top is nicely golden brown and bubbling.
10. Serve with a little grated Parmesan and crusty bread.

olive oil, garlic, onion, tomatoes, red pepper, dried basil, sugar, weight mozzarella, salt, parmesan

Taken from tastykitchen.com/recipes/main-courses/mozzarella-tomato-and-gnocchi-bake/ (may not work)