Baked Gnocchi
Honestly this is one of those recipes that’s really just more of an idea. It’s so easy you don’t even need a recipe. It uses store-bought gnocchi and store-bought marinara sauce so it really is such a breeze.
Plus it’s really versatile too. You can add cooked ground meat, sautéed vegetables, use a homemade marinara sauce, or add different cheeses.
I think we all could use more easy recipes like this. So instead of getting take-out again for maybe the second time in a week, you’ll have a simple dinner at home to make instead.
You’ll be savoring every bite of this easy dinner!
Servings: 5
Prep Time: 6 minutes
Cook Time: 14 minutes
Total Time: 20 minutes
INGREDIENTS:
24 oz. refrigerated gnocchi
2 cups tomato basil marinara sauce
3 Tbsp heavy cream
1 1/3 cups grape tomatoes
8 oz. fresh mozzarella, cut into 6 - 8 slices, or 2 cups shredded block mozzarella
2 Tbsp fresh basil torn or whole small leaves, for garnish
INSTRUCTIONS:
Preheat oven to 375 degrees. Spray a medium casserole dish with non-stick cooking spray.
Pour 1 cup of the sauce into baking dish and tilt dish to spread. Drizzle in 3 Tbsp heavy cream and stir (it doesn’t need to be fully incorporated). Add half the tomatoes.
Bring a large pot of unsalted water to a boil. Cook gnocchi about 1/3 shy of the time listed on package (they continue to cook in the oven).
Drain gnocchi well then immediately transfer to baking dish and spread out. Sprinkle in remaining tomatoes, then pour remaining 1 cups sauce evenly over top.
Top with a layer of mozzarella.
Bake in preheated oven until sauce is bubbling, about 10 – 12 minutes. If you’d prefer cheese browned a bit then broil closer to broiler element during the last 2 – 4 minutes of that cook time.
Garnish with basil and serve warm.
Possible Variations
This recipe can easily be adjusted to suit your taste or use up what you have on hand. Try it with things like:
Cooked sausage
Cooked ground beef
Sautéed vegetables (like asparagus, carrots, zucchini, eggplant)
Parmesan
Red pepper flakes
Roasted garlic
Recipe Notes
You can also add 3/4 lb. Italian sausage, cooked or 3/4 lb. ground beef, cooked to the marinara sauce.
Shelf stable gnocchi works too it just doesn't taste quite as good.
If you really love sauce then you can just use a full 24 oz jar. Otherwise save for spaghetti for lunch tomorrow or freeze for another use.
Par-cook (vs. fully cooking) the gnocchi before adding to baking dish so it doesn’t end up soggy in the end.
Use a good quality tomato basil sauce for best flavor. One made just a few ingredients like tomatoes, onions, basil, garlic and olive oil.
If you like stretchy gooey mozzarella use low moisture block mozzarella, then if you prefer fresher flavor and chewier texture use fresh mozzarella.
Stick with refrigerated or even frozen gnocchi if possible. It has a superior flavor to shelf stable gnocchi.
Garnish with fresh basil or parsley for a nice pop of fresh green color to add nice contrast.
An easy one pan oven baked gnocchi
A big pan of pillowy gnocchi surrounded by bubbling pools of mozzarella melting into tomato sauce—one whiff of this heavenly baked gnocchi is enough to silence the ravenous masses.