This turned out pretty good today. Secret ingredient was extra basil leaves fresh from the garden. I put a whole 796ml can of diced tomatoes in but maybe a half can would suffice next time.

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 3 cloves garlic (minced)
• 1 796ml can diced tomatoes with juice (or half)
• 2 tbsp tomato paste
• 1/4 cup broth of choice (I did chicken)
• 1/2 tsp Italian seasoning
• 1 pack Potato Gnocchi (I did Selection brand from Food Basics)
• 1/2 cup shredded mozzarella
• 1/2 cup parmesan cheese
• 1 handful (or more) fresh basil (torn/sliced)
• salt and pepper to taste

Instructions

1. Heat oil and butter in a deep skillet over medium heat. Once hot add garlic and cook for 30 seconds.
2. Add diced tomatoes, tomato paste, broth, Italian seasoning and give it a stir.
3. Stir in gnocchi. Let it cook, stir often until cooked through (5-7 minutes).
4. Once gnocchi is cooked (give it a taste) stir in mozzarella, parmesan, basil until cheeses melt.
5. Season with salt and pepper.

Serve immediately. ~360 cal / serving.

This recipe with the full can of diced tomatoes made 3 good-sized servings.