- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 (23 ounce) jar tomato puree (passata)
- 1 tablespoon brown sugar
- 1/4 teaspoon crushed red pepper
- 1 1/2 cups KRAFT Creamy Mozza Shredded Cheese with a TOUCH OF PHILADELPHIA, divided
- 2 (500 gram) packages potato gnocchi, uncooked
- 1/3 cup chopped fresh basil, divided
- Heat oven to 375 degrees F (190 degrees C).
- Heat oil in large skillet on medium-high heat. Add onions and garlic; cook and stir 5 minutes or until onions are crisp-tender. Add tomato puree, sugar and crushed pepper; cook and stir 2 to 3 minutes or until heated through. Add 3/4 cup cheese, gnocchi and 1/4 cup basil; cook and stir 2 minutes or until cheese is melted and gnocchi is heated through, stirring frequently.
- Spoon into 2-L casserole dish sprayed with cooking spray; cover.
- Bake 45 minutes or until heated through, uncovering and topping with remaining cheese for the last 10 minutes. Garnish with remaining basil.