5 from 6 votes
Baked Gnocchi
This Baked Gnocchi is one of my go-to, seriously easy dinners I turn to when I'm low on prep time. It's a deliciously fresh tasting dinner made with a handful of simple ingredients.
Prep Time
6 mins
Cook Time
14 mins
Total Time
20 mins
Servings:
5
Course:
Main Course
Cuisine:
Italian
Ingredients
- 24 oz. gnocchi refrigerated
- 2 cups tomato basil marinara sauce (preferably Rao's), divided
- 3 Tbsp heavy cream
- 1 1/3 cups grape tomatoes
- 8 oz. mozzarella cheese cut into 6 - 8 slices, or 2 cups shredded block mozzarella, fresh
- 2 Tbsp basil torn or whole small leaves, for garnish, fresh
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 mozzarella cheese.
- 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.
Cup of Yum
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.