Cheesy Gnocchi Bake

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions until they float to the top, about 2-3 minutes. Drain well and toss with 1 tablespoon of the olive oil to prevent sticking.

While the gnocchi cooks, heat the remaining tablespoon of olive oil in a large, oven-safe skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 more minute until fragrant.

Pour the marinara sauce and water into the skillet with the onions. Stir in the Italian seasoning and red pepper flakes, if using. Bring to a simmer and let it cook for 5 minutes to allow the flavors to meld. Season the sauce with salt and pepper to taste.

In a medium bowl, combine the ricotta cheese, beaten egg, 1/4 cup Parmesan, 1 cup of the mozzarella, and the chopped fresh basil. Mix until well blended.

Gently fold the cooked gnocchi into the simmering sauce in the skillet until evenly coated. Remove the skillet from the heat. Dollop the ricotta mixture over the top of the gnocchi and sauce, then use the back of a spoon to swirl it lightly into the surface.

Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the cheese is melted, bubbly, and lightly browned in spots.

Let the bake rest for 5-10 minutes after removing it from the oven; this helps it set for cleaner serving. Garnish with extra fresh basil and a sprinkle of Parmesan cheese before serving.