Baked tomato & mozzarella gnocchi

Ingredients

• 500 g shelf-stable potato gnocchi
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 can (400 g) crushed tomatoes
• ½ tsp dried oregano
• ½ tsp kosher salt
• ¼ tsp pepper
• 150 g mozzarella, torn
• 10 g fresh basil leaves

Let’s make it

1. Heat oven to 425°F (220°C). Warm oil in an oven-safe skillet and stir garlic for 30 seconds.
2. Add tomatoes, oregano, salt, and pepper. Simmer for 8 minutes.
3. Cook gnocchi in boiling water according to the package, then drain and fold into the sauce.
4. Scatter mozzarella over the top. Bake for 12–15 minutes until bubbling and the center reaches 165°F (74°C).
5. Rest for 3 minutes and finish with basil.