Baked Gnocchi with Tomato & Mozzarella Recipe
Introduction
Baked gnocchi with tomato and mozzarella is a comforting and delicious dish that combines pillowy potato gnocchi with a rich tomato sauce and melted cheese. Perfect for a quick weeknight dinner, it’s simple to prepare yet full of flavor.
Ingredients
- 1 pound potato gnocchi (store-bought or homemade)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper (to taste)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves (for garnish, optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Grease a baking dish with cooking spray or olive oil.
- Step 2: In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float to the top, about 2–3 minutes. Drain and set aside.
- Step 3: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Step 4: Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for about 5 minutes to let the flavors meld.
- Step 5: Add the cooked gnocchi to the skillet with the tomato sauce and gently stir to coat the gnocchi evenly.
- Step 6: Pour the gnocchi and sauce mixture into the prepared baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly on top.
- Step 7: Bake in the preheated oven for 15–20 minutes, or until the cheese is bubbly and golden brown.
- Step 8: Remove from the oven, let cool slightly, garnish with fresh basil leaves if desired, and serve hot.
Tips & Variations
- For extra flavor, add a pinch of red pepper flakes to the tomato sauce for a subtle heat.
- Try using fresh mozzarella in place of shredded for a creamier texture.
- Swap dried herbs for fresh ones if available; add fresh basil at the end of cooking for a bright flavor.
- If you like, include sautéed vegetables such as mushrooms or spinach in the sauce for added nutrition.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave briefly. For best texture, reheating in the oven is recommended to keep the cheese bubbly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen gnocchi for this recipe?
Yes, frozen gnocchi can be used. Cook them according to package instructions until they float, then proceed with the recipe as directed.
How do I know when the gnocchi is cooked?
Gnocchi are done when they rise to the surface of the boiling water, which usually takes 2–3 minutes. At this point, they should be tender and ready to be drained.
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Baked Gnocchi with Tomato & Mozzarella Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Baked Gnocchi with Tomato & Mozzarella is a comforting Italian-inspired dish featuring tender potato gnocchi simmered in a flavorful tomato sauce, topped with melted mozzarella and Parmesan cheese, then baked to golden perfection. It’s a quick and easy recipe perfect for a cozy weeknight dinner.
Ingredients
Gnocchi and Sauce
- 1 pound potato gnocchi (store-bought or homemade)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper (to taste)
Cheese Topping
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves (for garnish, optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease a baking dish with cooking spray or olive oil to prevent sticking.
- Cook Gnocchi: In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float to the top, about 2–3 minutes. Drain them well and set aside.
- Sauté Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until it becomes fragrant but not browned.
- Make Tomato Sauce: Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper into the skillet. Let the sauce simmer gently for about 5 minutes so the flavors meld together.
- Combine Gnocchi and Sauce: Add the cooked gnocchi directly into the skillet with the tomato sauce. Gently stir to coat the gnocchi evenly with the sauce.
- Assemble for Baking: Pour the sauced gnocchi mixture into the prepared baking dish. Evenly sprinkle the shredded mozzarella and grated Parmesan cheese on top.
- Bake: Place the baking dish in the preheated oven and bake for 15–20 minutes, until the cheese is bubbly and golden brown on top.
- Serve: Remove from the oven and let it cool slightly. Garnish with fresh basil leaves if desired and serve hot for a delicious meal.
Notes
- Using store-bought gnocchi speeds up the cooking process, but homemade gnocchi can make the dish more authentic and fresh.
- Be careful not to overcook the gnocchi in boiling water; they are done when they float to the surface.
- You can add red pepper flakes to the tomato sauce for a spicy kick.
- For extra flavor, consider adding a splash of balsamic vinegar to the tomato sauce while simmering.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: baked gnocchi, tomato mozzarella gnocchi, Italian baked pasta, easy gnocchi recipe, cheesy gnocchi bake, weeknight dinner, comfort food
