Cheesy Baked Gnocchi
User Reviews
5
Cheesy Baked Gnocchi
Description
In Cheesy Baked Gnocchi, gnocchi are first boiled to just floating, then quickly chilled in ice water to maintain firmness. Pancetta is rendered in a skillet to release fat and develop a crispy bite, creating a savory foundation. Shallots, garlic, and smoked paprika are briefly cooked to add aromatic depth. Chopped canned tomatoes, tomato paste, fresh cherry tomatoes, and a touch of sugar simmer together forming a balanced tomato sauce with mild sweetness and smoky notes. Heavy cream added off heat enriches the sauce, creating a smooth texture that coats the gnocchi evenly. Fresh torn basil adds brightness and herbaceous flavor. The entire mixture is transferred to an oven-safe dish, topped with torn mozzarella, and baked to melt and brown the cheese lightly. The combination yields a rich, creamy, and comforting casserole with enticing contrasts in texture between tender gnocchi, creamy sauce, crisp pancetta, and melted cheese.
Using an oven-safe skillet from the start reduces cleanup.
Ingredients
- 1 lb gnocchi package store-bought
- 4 ounces pancetta chopped
- 1 shallot finely chopped
- 2 garlic chopped, cloves
- 1 teaspoon smoked paprika
- 1 15- ounce chopped tomatoes canned
- 1 tablespoon tomato paste
- cherry tomatoes halved, handful
- 1 teaspoon sugar
- 3 tablespoons heavy cream
- basil torn, fresh
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
- 10 ounces fresh mozzarella torn into pieces
Instructions
- Pre-heat the oven to 400 degrees F.
- Bring a large pot of water to the boil. Once boiling, cook the gnocchi until they just start to float. Remove them from the water once they float and immediately submerge them in an ice bath. Once cold, remove from the ice bath and set aside.
- Meanwhile, add the cubed pancetta to a medium skillet over medium high heat and cook until most of the fat has rendered and the pancetta has browned. Pour off most of the fat, reduce heat to medium, and then add the shallots, garlic and smoked paprika. Cook for 30 seconds until fragrant.
- Add the chopped tomatoes, tomato paste, cherry tomatoes and sugar and allow to simmer for 5 minutes. Remove the skillet from the heat and stir in the cream. Add the gnocchi to the sauce and season with salt and pepper and torn basil.
- Transfer the gnocchi and sauce to an oven-proof dish and top with the torn mozzarella.
- Place in the oven and bake for 10 minutes until the mozzarella is melted and golden.
- Remove from the oven and allow to rest for 5 minutes before serving.
Notes
- Use an oven-safe skillet for the initial pancetta and sauce cooking to save on washing dishes by transferring directly to the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 51g | 17% |
| Protein | 25g | 50% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 87mg | 29% |
| Sodium | 1234mg | 51% |
| Potassium | 413mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1095IU | 22% |
| Vitamin C | 12mg | 13% |
| Calcium | 432mg | 43% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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