Baked Gnocchi
Warm, cheesy pillow bites: this easy recipe for Baked Gnocchi swimming in homemade tomato sauce is vegetarian comfort food at its finest.
Ingredients
- 1 pound potato gnocchi store-bought or homemade; DeLallo brand recommended
- 2 tablespoons extra-virgin olive oil fruity Tuscan recommended
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 24-oz jar tomato sauce San Marzano style or marinara
- 1/2 teaspoon dried oregano or 1 teaspoon fresh, chopped
- 1/4 teaspoon red pepper flakes optional
- 1 cup shredded low-moisture mozzarella whole-milk for creaminess
- 1/2 cup grated Parmesan cheese Parmigiano-Reggiano recommended
- Salt and freshly ground black pepper to taste
- Handful fresh basil leaves torn for garnish
- 1 cup baby spinach or kale roughly chopped (optional)
Instructions
- Preheat your oven to 400°F with the rack in the center.
- Heat olive oil in a skillet, add onion and cook until soft. Stir in garlic until fragrant.
- Add tomato sauce, oregano, red pepper flakes, salt, and pepper. Let the sauce simmer for 5–7 minutes.
- Fold in gnocchi to coat with sauce. Add spinach if desired. Sprinkle mozzarella and Parmesan on top.
- Bake uncovered for 15–18 minutes until bubbly and edges are crisp. Broil for the last 1–2 minutes for a golden crust.
- Let rest for 5 minutes before serving. Garnish with fresh basil.
Notes
Use a silicone spatula to scrape up any browned bits in the pan for added flavor. Pat dry fresh gnocchi to avoid gumminess. Stir in ricotta for a creamier sauce before baking.
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