Gnocchi Marinara

This is super yummy, and pretty easy. You can always make your own gnocchi (pronounced nyo-key), but that's a bit too time-intensive for me, so I just buy it in the pasta aisle.

Gnocchi Marinara

16 oz. dry potato gnocchi

3 tsp olive oil

1 medium onion, chopped

4 cloves garlic, peeled

3 medium tomatoes, peeled, seeded, and chopped

1/4 cup fresh basil, chopped

pinch of red pepper flakes

3 Tbsp grated Parmesan cheese

Cook gnocchi according to package directions. Drain and keep warm.

Meanwhile, heat the oil in a nonstick skillet over medium heat. Add the onion and cook, stirring, until golden - about 5 minutes. Use a garlic press to add garlic (or mince finely), then add tomatoes, basil, and red pepper flakes. Cook until the tomatoes have broken down to form a thick sauce, about 20 minutes. Add the gnocchi and toss to coat. Serve immediately, sprinkled with cheese.

Makes 4-6 servings.

It was very light, and tasted very...European, if that makes any sense. The fresh ingredients make all the difference, and I used Roma tomatoes so that added to the Italian flavor. If you've ever been to Italy and eaten the food there, you know what I mean! If not, go to Italy!

Bon appetit!