Instructions

• Preheat your oven broiler and position the oven rack about 6 inches (15 cm) below the broiler element. Use a medium oven-proof skillet for the sauce and final baking.
• Heat 1 tablespoon olive oil in the oven-proof skillet over medium heat until shimmering.
• Add the 1 small yellow onion (diced) and sauté, stirring occasionally, until the onion is translucent, about 5–7 minutes.
• Add the 2 cloves garlic (minced) and cook, stirring, for about 1 minute, until fragrant.
• Pour in the 1 (15-ounce) can diced or whole tomatoes with their juices. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Break up whole tomatoes with a wooden spoon if needed.
• Bring the tomato mixture to a gentle simmer and cook, stirring occasionally and crushing tomatoes as you go, until the sauce thickens and reduces slightly, about 10–15 minutes.
• While the sauce simmers, bring a pot of water to a boil. Add the 1 (16-ounce / 500 g) potato gnocchi to the boiling water and cook until the gnocchi float to the surface, about a few minutes. When they float, they are done.
• Use a slotted spoon to transfer the cooked gnocchi from the boiling water directly into the skillet with the sauce, allowing excess water to drain back into the pot.
• Gently toss the gnocchi in the sauce in the skillet so they are evenly coated.
• Evenly sprinkle the top with 8 ounces (210 g) shredded mozzarella cheese, then the 2 tablespoons grated parmesan cheese or pecorino romano.
• Place the skillet under the preheated broiler and broil for 5–8 minutes, watching closely, until the mozzarella is bubbly and lightly browned and the top gnocchi become slightly crisp.
• Remove the skillet from the oven and serve immediately.