Gnocchi all'Amatriciana

Makes 6 servings
Prep 10 minutes
Cook 27 minutes
Bake at 350 degrees for 25 minutes

1 large onion, diced
4 cloves garlic, sliced
1 tsp red pepper flakes
1 can (28 oz crushed tomatoes)
1/4 cup plus 2 Tbsp grated or shredded Pecorino Romano cheese
1 tsp chopped fresh thyme
2 packages (17.5 oz each) potato gnocchi

1. Heat oven to 350 degrees. Bring a large pot of slated water to boiling.

2. In a skillet, heat oil, stir onion and saute 4 minutes over medium heat until softened. Add garlic and red pepper flakes; cook2 minutes. Stir in tomatoes, 2 Tbsp of the cheese, and the thyme. Bring to a simmer and cook 10 minutes.

3. Meanwhile, add gnocchi to salted water. Allow water to return to a boil and cook gnocchi for 1 minute. Drain, reserving 1/2 cup of the pasta water. Return gnocchi to pot. Stir in tomato sauce and reserved pasta water. Transfer to a 13 x 9 x 2 - inch baking dish. Sprinkle with remaining 1/4 cup cheese an dbake at 350 degrees for 20-25 minutes, or until cheese has melted and sauce is bubbling.

Per Serving: 460 cal, 13 g fat, 15 g pro, 72 g carb, 8 g fiber, 1,081 mg sodium, 24 mg chol.