In a large nonstick pot, boil gnocchi in salted water until it floats on top. Drain and keep aside.
In the same nonstick pot, heat oil over medium high heat.
Add the garlic and onion and cook until onions are transparent.
Add the crushed tomatoes, salt, pepper, Italian seasoning, oregano, red chili flakes and mix everything together.
Let it simmer until liquid is reduced and sauce thickens. Stir occasionally to mix everything together.
In the final 5 minutes, add green peppers, basil and mix them into the sauce.
Add boiled gnocchi and mozzarella cheese into the pot and mix everything together.
Garnish with more basil and sprinkle parmesan cheese. Enjoy!
NOTES
Read all my tips above.
Tates best, when served fresh but leftovers can be stored in a sealed container in the fridge for up to 2 days.
