1 can (28 oz.) Contadina® Whole Tomatoes with Basil

4 oz. fresh goat cheese 

2 Tbsp. coarsely chopped fresh basil leaves, plus more for garnish

2 Tbsp. olive oil

2 medium zucchini (12 oz.), cut into 1/4-inch thick slices

2 cloves garlic, minced

1 tsp. kosher salt

1/2 tsp. sugar

1/4 tsp. freshly ground black pepper

1 package (16 oz.) shelf-stable potato gnocchi 

1. Preheat oven to 425°F. Using a fork, transfer tomatoes from the can to a bowl; cut tomatoes into bite-sized pieces using kitchen shears or crush with hands. Add 1 cup of remaining juice in can to tomatoes; set aside. Refrigerate or freeze remaining tomato juice for other uses (see Tip). In a small bowl, mash together goat cheese and basil with a fork until combined; set aside.

2. Heat oil in a large oven-safe skillet over medium-high heat. Add zucchini and cook about 3 minutes, stirring occasionally, until lightly browned. Stir in garlic, salt, sugar and pepper; cook about 30 seconds, until fragrant.

3. Remove from heat; stir in tomatoes and gnocchi. Top with coarsely crumbled herbed goat cheese. Bake about 20 minutes until the sauce is bubbly and the gnocchi are tender. Garnish with additional basil.