Gnocchi with Pomodoro Sauce

Open the container of marinated mozzarella balls and carefully measure out 1/4 cup of the oil. (1 minute)

Heat the mozzarella oil in a large, heavy-bottomed skillet over medium-high heat. Add the gnocchi in batches, ensuring not to overcrowd the pan. Cook, turning occasionally, until golden brown and heated through, about 5-7 minutes per batch. Transfer the crisped gnocchi evenly into 4 individual gratin dishes. (20 minutes)

Reduce the heat to medium. In the same skillet, add the minced garlic and red pepper flakes. Cook until the garlic is fragrant, about 30 seconds. Stir in the salt and sugar, followed by the canned tomatoes. Use a wooden spoon to crush the whole tomatoes into smaller pieces. (5 minutes)

Bring the sauce to a gentle boil, then reduce the heat to low, cover the skillet, and simmer for 15 minutes, allowing the flavors to meld. (15 minutes)

While the sauce simmers, position an oven rack about 6 inches from the broiler and preheat the broiler to high. (2 minutes)

Taste the sauce and adjust seasonings as needed. Spoon the Pomodoro sauce generously over the gnocchi in each gratin dish. Top each dish with 3 marinated mozzarella balls. Place the dishes on a baking sheet. (5 minutes)

Carefully slide the baking sheet into the oven and broil until the mozzarella balls are melted, golden brown, and bubbly, approximately 3 to 5 minutes. Watch closely to prevent burning. (5 minutes)

Remove from the oven and garnish with fresh parsley or basil, if desired. Serve immediately. (2 minutes)