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Roman-Style Polenta Gnocchi

Ingredients

  • ¼ teaspoon salt
  • 4 ounces chopped fresh mozzarella
  • Olive oil
  • 1 (16-ounce) tube polenta
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1 (28-ounce) can crushed tomatoes, undrained
  • + 4 more ingredients
    • ½ teaspoon dried oregano
    • ¼ cup chopped fresh basil
    • ½ cup grated Parmigiano-Reggiano
    • Garnish: chopped basil

Preheat oven to 400°. Lightly coat an 8- x 10-inch baking dish with olive oil. Slice polenta into 1/2-inch-thick slices; arrange slices in a single layer in baking dish. Heat a 2-quart saucepan over medium heat; add 1 tablespoon olive oil and crushed garlic clove to pan. Cook until the garlic is ...

View full recipe at SpringPad

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