You may also like
Categories:Viewed: 36 - Published at: 8 years ago
Ingredients
- kosher salt
- 1 tablespoon extra-virgin olive oil
- 1 pound fresh gnocchi
- 1 cup marinara sauce
- 1/4 pound fontina cheese, cubed
- 1 sprig fresh basil, chopped or torn
Method
- Preheat the oven to 425 degrees.
- Add olive oil to your baking dish (I used a 24oz au gratin dish from Le Creuset) and rub oil all over the pan with a pastry brush or paper towel. Set aside.
- Bring a large pot of water to a rolling boil over high heat. Salt the water generously. When the salt has dissolved, add the gnocchi and cook for 3-4 minutes, until they float to the top.
- Once the gnocchi are floating, use a slotted spoon to remove them from the boiling water, being sure to shake off any excess liquid.
- Place them into the oiled dish and add cubed fontina, distributing evenly.
- Spoon over 1 cup marinara gently. Do not mix.
- Bake the pasta for 10-15 minutes, until the top is golden brown and the sauce is bubbling.
- Remove from the oven and snip fresh basil over the top. Enjoy immediately!
