Gnocchis de chou-fleur surgelés à la sauce tomate épicée

Ingrédients

• 1 12-ounce package frozen cauliflower gnocchi (such as Trader Joe's )
• 1/4 cup water
• 2 tablespoons extra virgin olive oil
• 1 fresh red chili (chopped)
• 1/2 cup thinly sliced onion
• 1 tablespoon finely chopped or grated garlic
• 1 teaspoon crushed red chili (or to taste)
• 3/4 teaspoon salt
• 1 14-ounce can crushed tomatoes
• 1 tablespoon chopped parsley
• Grated Parmesan cheese (to taste)

Préparation

1. 1

   Empty the package of gnocchi into a large nonstick skillet (no need to thaw). Add the water, cover the pan and turn the heat to medium-high. Cook exactly 6 minutes.

2. 2

   Add the onion, garlic, red pepper and salt and cook 1-2 minutes. Add the tomatoes. Bring to a simmer, then lower the heat, cover and cook 5 minutes, until the sauce thickens a bit and the gnocchi are tender but not falling apart (don't overcook).

3. 3

   Serve warm in bowls sprinkled with parsley and cheese.