Gnocchis aux tomates et au fromage de chèvre

Ingrédients

• 1 tablespoon olive oil
• 1/2 medium onion (chopped)
• 4 cloves garlic (minced)
• 1 (14 fluid ounce) can crushed tomatoes
• 3/4 cup chicken or vegetable broth
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon Italian seasoning
• 1 pound uncooked potato gnocchi
• 4 ounces goat cheese (or to taste)
• 1 small handful fresh basil (torn or sliced thin)
• Salt & pepper to taste
• For serving: freshly grated parmesan cheese, fresh bread (optional)

Préparation

1. 1

   In a deep skillet, sauté the onion in the olive oil for 5-7 minutes over medium heat (it's fine if it lightly browns).

2. 2

   Stir in the garlic and cook for 30 seconds.

3. 3

   Add in the crushed tomatoes, broth, Italian seasoning, crushed red pepper flakes, and gnocchi. Cook, uncovered, stirring often, for about 6-7 minutes or until the gnocchi has softened. You may need to reduce the heat a bit.

4. 4

   Stir in the goat's cheese and basil. Season with salt & pepper as needed. Serve immediately with freshly grated parmesan cheese if desired. I also recommend serving this with a thick slice of fresh bread as it has a lot of sauce!