1 (16-ounce) box vacuum-packed gnocchi with potato (such as Bellino)
2 teaspoons olive oil
1/2 cup chopped onion
2 tablespoons minced garlic
2 1/2 cups canned crushed tomatoes, undrained
2 (6 1/2-ounce) cans chopped clams, drained
1/2 cup chopped fresh basil
How to Make It
Prepare gnocchi according to package directions, omitting salt.
While the gnocchi are cooking, heat oil in a large nonstick skillet over medium heat. Add onion and garlic; cook 5 minutes or until soft, stirring frequently. Stir in tomatoes and clams. Bring to a boil; reduce heat, and simmer 10 minutes or until thick. Stir basil into sauce; cook 30 seconds. Serve over the gnocchi.
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