Description
Baked Gnocchi with Tomato & Mozzarella is a comforting dish that combines soft gnocchi with a rich tomato sauce and melted cheese.
Ingredients
Scale
- 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
- Preheat your oven to 400°F (200°C). Grease a baking dish with cooking spray or olive oil.
- 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.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for about 5 minutes to let the flavors meld.
- Add the cooked gnocchi to the skillet with the tomato sauce and gently stir to coat the gnocchi evenly.
- Pour the gnocchi and sauce mixture into the prepared baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly on top.
- Bake in the preheated oven for 15–20 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven, let cool slightly, garnish with fresh basil leaves if desired, and serve hot.
Notes
- You can use homemade gnocchi for a fresher taste.
- Feel free to adjust the amount of cheese according to your preference.
- This dish pairs well with a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg