Serves 4

Prep time 15 mins

Cook time 25 mins

Ingredients

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 

Directions

  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.  

TIPS:

  • For an even quicker all-stovetop method, prepare the recipe as directed through Step 2, then add tomatoes and bring to a simmer over medium-high heat.  Add gnocchi; simmer about 5 minutes, stirring occasionally, until tender. To serve, top with goat cheese and additional basil.
  • Tomato juices can be used in other tomato sauces, roasts, soups, stews, braises, slow cooker dishes and more.  Store in a separate closed container. Keeps 2 days in the refrigerator, 2 months in the freezer.

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