Baked Gnocchi with Zucchini and Tomatoes

Baked Gnocchi with Zucchini and Tomatoes

Photo and Recipe by: .Half Hour Meals

Ingredients

3 cups zucchini, sliced (zucchini halved and then slices halved again)
1 cup onion, chopped
2 cloves Garlic, minced
2 Tbsp. Olive Oil
1 (14.5 oz) can diced Italian tomatoes (with basil, oregano and garlic)
1 (17 oz.) package store-bought potato gnocchi
1 (8 oz.) ball fresh mozzarella cheese

Preparation

Preheat your oven to 350*.
In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic. Saute until softened and fragrant, about 5 minutes, and add sliced zucchini. Cook, stirring occasionally, for about 5 minutes more. Add the can of tomatoes and stir to combine. Cover the pan, reduce the heat, and let the mixture simmer while you prepare the gnocchi.

Prepare the gnocchi according to the package and drain.

Before adding the gnocchi, add salt and pepper to the zucchini mixture to taste. Carefully stir the gnocchi into the zucchini mixture and let simmer together for one minute. Remove from the heat.

Place half of the gnocchi mixture into a 2 quart baking dish that has been sprayed with nonstick spray. Take half of the cubes of cheese and arrange them on top of the gnocchi mixture. Layer the remaining gnocchi on top of the cheese and then arrange the remaining cheese over that layer of gnocchi.

Bake, uncovered, at 350* for 25 minutes. Turn the broiler of your oven on and broil, watching carefully, for 2-3 minutes until the top begins to brown