Gnocchi with Pomodoro Sauce

Ingredients

• 0.25 cup olive oil
• 2 (12 ounce) packages refrigerated gnocchi
• 3 cloves garlic, minced, or more to taste
• 0.25 teaspoon crushed red pepper flakes
• 1 pinch salt
• 1 pinch sugar
• 1 (28 ounce) can whole Italian plum tomatoes (preferably San Marzano)
• 8 ounces marinated mozzarella balls
• fresh parsley or basil (optional)

Steps

1. Open the marinated mozzarella and take out 1/4 cup of the oil.
2. Pour the oil into a heavy skillet over medium-high heat. Cook the gnocchi in batches in the hot oil until golden and heated through, then divide evenly among 4 gratin dishes.
3. Add the garlic and red chili flakes to the oil in the same skillet and cook until the garlic is fragrant, about 30 seconds. Stir in salt and sugar, pour in the tomatoes and break and crush them with a wooden spoon.
4. Boil the sauce, turn the heat down and cover, then simmer the tomatoes for 15 minutes.
5. Position an oven rack about 6 inches from the heat source and preheat the broiler.
6. Taste the sauce and adjust its seasonings if desired. Spoon it over the gnocchi, put 3 marinated mozzarella balls on each dish and place the dishes on a baking sheet.
7. Put the baking sheet into the oven and broil for 3 to 5 minutes, until the mozzarella is melted and golden brown. Garnish with parsley or basil if desired, and serve at once.