Cheesy Baked Gnocchi With Spicy Tomato Sauce
Recipe: https://recipestripper.com/recipes/76d665dc-42a7-4116-beae-898abe10880e
Original source: https://cooking.nytimes.com/recipes/1026508-cheesy-baked-gnocchi-with-spicy-tomato-sauce

A stellar weeknight meal starter, shelf-stable or refrigerated gnocchi is combined with a zippy tomato sauce to make this deeply comforting one-pot meal. Stir in as much crushed red pepper as your family and friends can handle, then top the whole thing with a blanket of melty mozzarella, umami-packed Parmesan and bright basil. If you keep Calabrian chile paste on hand, it makes a great substitute for the crushed red pepper, as does harissa.
Yield: 4 to 6 servings
Prep time: PT10M
Cook time: PT35M
Total time: PT45M

Ingredients
- 2 (28-ounce) cans whole peeled tomatoes
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 teaspoon crushed red pepper, or more to taste
- Salt
- 2 (16- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
- 2 cups/8 ounces shredded low-moisture mozzarella
- ½ cup finely grated Parmesan
- ¼ cup torn basil leaves

Instructions
1. Use kitchen shears to cut the tomatoes in each can into small pieces, or crush them with your hands.
2. Heat a large (12-inch), high-sided, oven-safe skillet over medium. Add the butter and olive oil. Swirl the pan until the butter melts, then add the garlic and crushed red pepper. Cook for about 30 seconds, stirring constantly, until sizzling and fragrant, taking care to not let the garlic brown.
3. Add the tomatoes and their juices to the skillet. Bring to a simmer and cook for about 15 minutes, stirring occasionally, until the sauce reduces and thickens slightly. Taste, then season with salt and more red pepper if desired. While the sauce is simmering, heat the broiler.
4. Stir the gnocchi into the simmering tomato sauce and cook for 3 minutes. Sprinkle mozzarella evenly over the top, then slide the pan under the broiler to melt and brown the cheese slightly, 2 to 5 minutes more. Keep a close eye on the pan, as all broilers vary.
5. Let the gnocchi cool in the pan for 10 minutes, then top with Parmesan and basil to serve.