Baked Gnocchi with Paleo 'Vodka' Sauce

Ingredients

• 2 packages Cappello's Gnocchi, thawed
• 2 teaspoon olive oil
• 1/2 cup yellow onion, diced
• 1 1/2 tablespoons garlic, minced (about 4 cloves)
• 28 ounce can San Marzano Peeled Tomatoes
• 1 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground black pepper 
• 1 tablespoon fresh basil, chopped, plus more for finishing  
• 1/2 cup canned coconut cream 
• 1 tablespoon vodka, optional 
• 2 ounces parmesan, vegan or regular

Instructions

• Turn oven to the ‘broil’ setting. 
• In a medium skillet, heat oil over medium heat. Add the onion and garlic and cook, stirring constantly until translucent, 5-7 minutes. 
• Add tomatoes, salt, red pepper flakes, and pepper. Continue to cook, using the spoon to break up the tomatoes, until the sauce comes to a simmer and thickens slightly; about 10 minutes. 
• Pour in the vodka (if using) and coconut cream. Stir to combine and bring back to a simmer. 
• Cook the gnocchi according to package directions. Add to the sauce in the pan, and stir to coat. 
• Pour gnocchi into a baking dish and top with shaved parmesan. Bake until the top is browned and bubbling, 5-8 minutes.
• Remove from oven and top with fresh basil leaves and serve. 

Kids Can Do

• Stir the gnocchi into the sauce
• Sprinkle the cheese on top