Gnocchi combines with sausage tomatoes, sun-dried tomatoes and bocconcini, then baked.
Pinchred pepper flakesoptional
3linkslinks Italian sausagemild or hot, removed from casing and crumbled
28ozcanned whole or diced tomatoes
1/3cupsun-dried tomatoespacked in oil, sliced
1/4cupfresh basilsliced or 2-3 tsp dried basil leaves
Salt and freshly ground pepper
1lbgnocchishelf-stable or frozen
Additional fresh basil
Freshly grated Parmesan
Start a large pot of salted water to boil for the gnocchi.
Halve the bocconcini and place in a small bowl. Drizzle with some olive oil (or some of the oil from the sun-dried tomatoes) and season with some salt and pepper. Set aside.
Heat some oil in a large skillet over medium heat (again, make use of some of the oil from the sun-dried tomatoes). Add the garlic and cook, stirring, until softened, about 1 minute. Add a pinch of red pepper flakes, if you like. Add the sausage and cook, stirring regularly, until cooked through and browned in spots. Add the sun-dried tomatoes.
*When your water is boiling, cook your gnocchi according to package instructions and drain.
Preheat oven to 400F.
If using canned whole tomatoes, drain off the juice with a strainer, then gently squeeze the tomatoes to release and drain off some of the liquid from the inside of the tomatoes. Add to the skillet. (If using Diced canned tomatoes, just add to the skillet as is). Mash the whole tomatoes with a potato masher to break up into smaller pieces. Add basil, oregano and a generous salting, along with some freshly ground pepper. Allow to simmer until your gnocchi is ready, to blend the flavours.
When gnocchi is cooked, add to the skillet. Stir to combine. Add the bocconcini and stir in. If your skillet is oven-proof, pop into the oven. If not, transfer to an oven-proof skillet or baking dish.
Bake at least 30 minutes or up to 45 minutes. Let stand a few minutes, then serve with additional fresh basil and freshly grated Parmesan.
Be sure to read the Tips above the recipe card, for more tips for making this recipe.