45 minutes, serves 4ish

Ingredients:

• 2(30 oz) cans whole peeled tomatoes
• 2 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 tsp crushed red pepper (we used korean red pepper - could also leave on the side)
• Salt
• 2 lbs shelf-stable or refrigerated potato gnocchi
• 8 oz shredded low-moisture mozzarella
• ½ cup finely grated Parmesan
• ¼ cup torn basil leaves

Directions:

Use kitchen shears to cut the tomatoes in each can into small pieces, or crush them with your hands.

Heat a large (12-inch), 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.

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.

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.

Let the gnocchi cool in the pan for 10 minutes, then top with Parmesan and basil to serve.

from: https://cooking.nytimes.com/recipes/1026508-cheesy-baked-gnocchi-with-spicy-tomato-sauce?campaign_id=90&emc=edit_fwd_20250527&instance_id=155187&nl=five-weeknight-dishes&regi_id=79928111&segment_id=198752&user_id=2ad66133faf672084445928d7a33b286