Creamy Tomato Gnocchi (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 tbsp oil
02 - 1 small red onion, diced
03 - 100g cherry tomatoes, halved
04 - 2 garlic cloves, minced
05 - 2 tbsp tomato paste
06 - 1/3 cup (80 ml) water or vegetable broth
07 - 1 tbsp lighter cream cheese
08 - 300g fresh gnocchi
09 - 50g mozzarella, thinly sliced

→ Seasonings & Garnish

10 - 1 tsp dried oregano
11 - 1 tsp Italian seasoning
12 - 1 tsp thyme
13 - Salt and pepper, to taste
14 - Fresh basil, thinly sliced, for garnish

# Instructions:

01 - Heat the oil in a skillet or oven-safe pan over low heat. Add the diced red onion and sauté for 5-6 minutes until softened and translucent.
02 - Add the minced garlic and halved cherry tomatoes to the pan. Stir to combine with the onions.
03 - Stir in the dried oregano, Italian seasoning, and thyme. Add the tomato paste and pour in the vegetable stock or water. Mix well to combine all ingredients.
04 - Allow the tomatoes to simmer for 7-8 minutes until they begin to break down. Help this process by gently pressing the tomatoes with the back of your spoon to create a more uniform sauce.
05 - Add the cream cheese and fresh gnocchi to the pan. Stir continuously for about 2 minutes until the cream cheese has completely melted into the sauce and the gnocchi is fully coated.
06 - Season the dish with salt and pepper to taste. Layer the thinly sliced mozzarella over the top. If your pan isn't oven-safe, transfer the mixture to an oven-safe dish before adding the cheese.
07 - Place the pan under the broiler (grill) for about 5 minutes, until the cheese has melted and turned golden, and the tops of the gnocchi have become slightly crispy.
08 - Remove from the heat, scatter the thinly sliced fresh basil over the top, and serve immediately while hot and bubbly.

# Notes:

01 - This dish can be made with shelf-stable gnocchi as well, though fresh gnocchi provides the best texture.
02 - For a richer version, you can substitute the lighter cream cheese with full-fat cream cheese or add a splash of heavy cream.
03 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of liquid if needed.

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