Instant Mashed Potato Gnocchi Al Forno

Ingredients

Gnocchi

2 cups (4 ounces) plain instant mashed potato flakes

1 cup (5 ounces) all-purpose flour

2 teaspoons table salt, plus salt for cooking gnocchi

1½ cups water

1 large egg

Sauce

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 (15-ounce) can tomato sauce

1 teaspoon sugar

¼ teaspoon pepper

¼ teaspoon dried oregano

½ cup fresh basil leaves, torn into ½-inch pieces

½ cup whole-milk ricotta cheese

1 ½ cups shredded whole-milk mozzarella cheese

Grated Parmesan cheese

Directions

FOR GNOCCHI:

1. Whisk potato flakes, flour, and salt together in large bowl. Whisk water and egg together in separate bowl. Add water mixture to potato flake mixture and stir with wooden spoon until fully combined and mixture forms dough ball. Let sit for 3 minutes for potato flakes and flour to hydrate.

2. Turn out dough onto lightly floured counter and knead until dough has texture of Play-Doh and springs back halfway when poked with your finger, about 3 minutes. Lightly dust dough with flour and let rest on counter for 5 minutes.

3.Divide dough into 6 equal pieces. On very lightly floured counter, roll 1 piece into ¾-inch-thick rope. Lightly dust rope with flour. Using floured bench scraper, cut rope crosswise into ¾-inch pieces; transfer gnocchi to lightly floured rimmed baking sheet. Repeat with remaining dough pieces.

4. Press gnocchi, cut side down, on tines of fork, then roll downward to create grooves. If dough sticks, dust your thumb and fork with flour. Return gnocchi to sheet.

FOR THE SAUCE:

5. Adjust oven rack to 8 inches from broiler element and heat broiler. Combine oil and garlic in 12-inch broiler-safe skillet. Cook over medium heat until garlic is fragrant and just beginning to turn golden, about 2 minutes. Carefully stir in tomato sauce, sugar, pepper, and oregano. Bring to simmer, then remove from heat. Stir in basil. Cover to keep warm.

6. Bring 4 quarts water to boil in large pot over high heat. Add 1 tablespoon salt to boiling water. Add half of gnocchi, then stir gently to keep from sticking. Simmer until just cooked through and gnocchi float to top, about 1½ minutes. Using spider skimmer or slotted spoon, transfer gnocchi to skillet with sauce. Return water to boil and repeat with remaining gnocchi.

7. Toss gnocchi and sauce together in skillet. Dollop ricotta evenly over top. Sprinkle mozzarella over ricotta. Broil until cheese is evenly browned, about 3 minutes. Let sit for 5 minutes. Sprinkle with Parmesan and serve.

8. TO MAKE AHEAD: At end of step 4, gnocchi can be frozen on sheet. Once frozen, transfer to airtight container or zipper‑lock bag and keep frozen for up to 1 month. Cook from frozen and increase cooking time to 3 minutes.