Classic tomato-basil sauce smothers tender gnocchi in this easy recipe. Using shelf-stable gnocchi makes this an easy vegan dinner. Eating gluten-free or just want to eat more vegetables? Try frozen cauliflower gnocchi instead.
Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and crushed red pepper and cook until softened, about 1 minute. Add tomatoes and salt and bring to a simmer. Reduce heat to maintain the simmer and cook, stirring often, until thickened, about 20 minutes. Remove from heat and stir in butter and basil.
Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Add the gnocchi to the tomato sauce and stir until coated. Serve with Parmesan, if desired.
448 calories;14 g fat(3 g sat); 4 g fiber; 69 g carbohydrates; 10 g protein; 14 mcg folate; 8 mg cholesterol; 5 g sugars; 0 g added sugars; 673 IU vitamin A; 21 mg vitamin C; 89 mg calcium; 3 mg iron; 367 mg sodium; 229 mg potassium