SERVES 2-4 AS MAIN, 4-6 AS SIDE

It’s actually kind of scary how simple this recipe is! This was based on the pan-frying gnocchi technique developed by Ali Slagle. 

ACTIVE + TOTAL TIME: 25 MINUTES

• 1 (16 oz.) Pack Shelf-Stable Gnocchi
• 1 Clove Garlic, Sliced Thin
• ¼ Tsp. Red Pepper Flakes
• ½ Cup Passata
• ½ Tsp. Salt
• ½ Cup Water
• 1 Tbsp. Olive Oil
• 1 Tbsp. Tomato Paste        

PREP

• Thinly slice the garlic (a mandoline definitely helps for this) and transfer to a small bowl. Add the red pepper flakes; set aside.
• Stir together the water, salt and passata; set aside.

COOK

• Heat a large, heavy-bottomed skillet over medium-high heat. Drizzle in the olive oil. Once hot, add the uncooked gnocchi in an even layer. Cook undisturbed until deeply browned on the bottom, about 5 minutes. (No water is needed at this stage as the oil will cook the gnocchi.)
• Push the gnocchi to one side of the pan. Add the tomato paste to the exposed oil and cook, stirring, until the paste darkens slightly and the oil turns brick red, about 2 minutes.
• Add the garlic and red pepper flakes and cook just until fragrant, about 10 seconds.
• Pour in the water–passata mixture, stirring constantly to coat the gnocchi and loosen any browned bits. Cook until the sauce reduces and nearly evaporates, leaving the gnocchi glossy and well coated. Serve immediately.