SPicy Tomato Gnocchi Skillet Bake with Ricotta & Gremolata

 Spicy Tomato Gnocchi Skillet Bake




Prep Time: 20 Min
Cook Time: 1 Hr 10 Min

Yields: 4+ Servings 

WHAT YOU NEED

• 750g Gnocchi
• 2 Tbsp. Chili Oil
• 2 Tbsp. Unsalted Butter
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Red Bell Pepper, diced
• 4 cloves Garlic, crushed & chopped
• 2 Tbsp. Tomato Paste 
• 3 Tbsp. Spicy Red Pesto
• 796ml Whole Tomatoes (No Salt)
• 1 Tsp. Vegeta Seasoning
• 1/2 Tsp. Red Pepper Flakes
• 6 -7 Heaping Tbsp. Ricotta Cheese
• Grana Padano
• GREMOLATA
• 3/4 C Fresh Parsley, chopped
• 1 clove Garlic, minced / pressed
• Zest of 1 Lemon
• 1 1/2 - 2 Tbsp. EVOO
• Pinch Sea Salt

DIRECTIONS

• Begin heating the butter, chili oil, garlic, and pepper flakes in a medium sized sauce pot set to medium heat. Once heated and the garlic starts to sizzle, let it go for 1 minute before stirring in the onion, celery, bell pepper, and a pinch of salt. Stir and cook 5 minutes and then add the tomato paste and spicy pesto. Continue to cook for 3 minutes, stirring halfway through.
• Pour in the tomatoes and use your spoon (or hands) to smash the tomatoes a little bit. Fill the can 1/4 of the way with water and swish to clean the can. Pour this in the sauce. Once the sauce begins to boil, add the vegeta, reduce the heat to medium low, cover, and simmer 20 minutes.

• Bring a large pot of cold, salted water to a boil over medium high heat. Keep covered until needed.
• In the meantime, prepare the gremolata. Chop up the parsley, minced garlic, and lemon together to infuse their flavours. Add this to a small bowl and fold in 1 - 3 Tbsp. EVOO depending on how wet you want the gremolata. Cover and refrigerate until needed.
• Add the gnocchi to the boiling water and let them go for maybe 2 minutes. They're not to be fully cooked, only partially. Strain the gnocchi.
• Take an immersion blender to the tomato sauce and puree until smooth. Taste and adjust salt if desired.
• Preheat oven to 375
• Add the gnocchi to a large mixing bowl and begin ladling in sauce until the gnocchi is generously coated. You will use approximately half of the sauce. Refrigerate / freeze the remainder.
• Transfer the gnocchi to a 12" skillet coated in cooking spray. Drop in 6 or 7 Tbsp. of ricotta around the dish. 
• Cover and bake for 25 minutes. Remove cover and continue to bake for 10 minutes. Finally, switch to BROIl at 500 F and let that go for a couple of minutes until bubbly with a little browning on the ricotta. Remove and set on to a wire cooling rack.
• Dot the skillet with the gremolata and let it cool 5- 10 minutes before serving.
• Garnish servings with additional gremolata and some freshly grated grana padano. ENJOY!

HAPPY VEG