This shelf skillet already holds a complete supper: tender gnocchi, tomato sauce, and melted mozzarella ready to heat. A scatter of garlicky fried breadcrumbs on top adds texture and lifts what comes from the box.

Serves 2. 15 minutes, 8 at the stove.

About 520 calories a serving, 13 g protein, 74 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a small skillet over medium heat. Mince 2 garlic cloves and stir them into the oil, cooking until fragrant, about 30 seconds. Add 1/3 cup breadcrumbs and stir often until golden brown, 3 to 4 minutes, then transfer to a plate.5 min
2. In a large skillet or the package skillet itself, heat the gnocchi sorrentina over medium-high heat, stirring now and then, until it bubbles at the edges and the cheese is melted through, about 6 minutes.6 min
3. Divide the gnocchi between two bowls and scatter the garlic breadcrumbs over each serving.

Note Swap the breadcrumbs for fried panko if you have it on hand. Leftovers reheat gently in a low oven or on the stove top with a splash of water. Serve with a green salad or steamed broccoli on the side.