Bread Gnocchi with Tomato and Basil (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
8 slices day old, good quality italian bread |
3 tablespoons extra-virgin olive oil, 3 turns of the pan |
2 tablespoons butter, cut into pieces |
4 cloves garlic, finely chopped |
salt and freshly ground black pepper |
2 cups (2-ounce cans) tomato sauce |
3 small plum tomatoes, seeded and chopped |
several fresh basil leaves, torn |
2 cups shredded mozzarella, smoked mozzarella or provolone cheese |
Directions:
1. Preheat broiler.
2. Heat a large nonstick skillet over medium heat. Chop bread into bite size pieces. Add extra-virgin olive oil, butter and garlic to the skillet. Melt butter into oil then add the bread. Season the bread with salt and pepper. Toss and cook the bread 7 to 8 minutes then add the tomato sauce and fresh tomatoes. Turn to coat and warm the tomato sauce, 3 to 4 minutes.
3. Remove the bread gnocchi and tomatoes from heat and transfer to a casserole dish, top with basil then cover the dish with cheese. Place the casserole under the broiler and cook 2 to 3 minutes, until the cheese browns and bubbles. Serve immediately.
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