Alright, Let’s Talk About This Baked Gnocchi (My Cosy Secret Weapon)
If you’ve ever come home after a weirdly long day (you know the type: somehow measured in dog years), and all you want is something warm, filling, and slightly gooey… well, that’s exactly how I first got into making this baked gnocchi. I remember the first time I made it—my neighbor popped by mid-cooking because the garlic was basically advertising itself through the walls, and now she asks about it every time I see her. Also, confession: this dish has rescued me from my “what on earth am I going to cook?” panic more times than I can count. Not that anyone’s keeping score. Except maybe my stomach.
Why You’re Gonna Want This in Your Regular Dinner Rotation
I make this when I’m craving that cheesy, saucy, baked comfort, but I can’t be faffed with fancy steps or a pile of washing up (looking at you, homemade lasagna). My family goes absolutely bonkers for this, especially because I can just pop it in the oven and, fingers crossed, walk away for a bit. Honestly, the part where your oven does the heavy lifting? Gamechanger. It’s the dish I rely on when I forgot to plan ahead, or, sometimes, when I want to sneak extra veggies into the sauce and nobody seems to notice. (Shh, trade secret.)
The Stuff You’ll Need (and Some Swaps I’ve Tried… Some Successfully)
- 1 package shelf-stable gnocchi (about 500g/18 oz; I’ve used the frozen stuff too, which is fine, or my friend swears by homemade but don’t feel like you have to go there)
- 2-ish cups tomato sauce (anything goes – jarred marinara is fine, or your own if you’re feeling cheffy)
- 2 big handfuls of shredded mozzarella cheese (or a hodgepodge of what’s left in your fridge; cheddar worked that one time I ran out… not traditional, still tasty)
- 1/2 cup grated Parmesan (or Grana Padano if it’s on sale – my grandmother always insisted on Parmigiano-Reggiano, but honestly any hard Italian cheese is grand)
- 2 cloves garlic, minced (I’ve cheated with garlic powder. It’s fine. No judgment)
- 1-2 cups baby spinach (optional) (just stuff it in; wilts down like magic)
- A glug of olive oil (or use that garlicky oil you’ve got stashed away, ooh la la)
- Salt and black pepper, plus a pinch of red pepper flakes if that’s your vibe
How to Throw It All Together (and Maybe Taste-Test Along the Way)
- Preheat your oven to 200°C (that’s about 400°F on the old scale). Not that the world implodes if you’re a tad under or over.
- Grab a medium casserole or baking dish. Splash a little olive oil in the bottom; it just helps with sticking and flavor, I’ve found.
- Toss in the gnocchi—no need to pre-boil if you’re using shelf-stable or frozen—just break the blocks apart a bit. This is where I sometimes add a handful of spinach right over the top, looking all casual.
- In a small pan, heat a glug of olive oil and add the minced garlic until it’s fragrant, which is a nice way of saying “make your house smell like heaven.” Don’t let it burn! Been there, not fun.
- Pour tomato sauce right into the pan with the garlic. Stir it all around. Warm for a couple mins, because somehow that makes it richer. (I always sneak a spoonful here—quality control, you know?)
- Pour the saucy goodness over the gnocchi, then use a spoon to give everything a little swirl so that gnocchi is snuggly under the sauce—leaving some bits poking up adds good texture later.
- Top with all that mozzarella and Parmesan. Don’t be shy. If it looks like too much, add a smidge more (there’s no such thing as too much cheese, if you ask my crowd).
- Bake uncovered for 20-25 minutes, until golden and bubbly. (If after 20 mins it still looks pale, give it more time—patience pays off here, but try not to eat half the cheese off the top like I once did. Worth it, though.)
- Let it sit for 5 mins before serving, unless you like mouth-burning cheese, in which case, proceed at your own risk.
A Few Notes (Because I’ve Messed Up My Fair Share)
- The first time I tried this, I over-baked it, and the edges turned into gnocchi croutons. Not terrible, but a bit… toothsome, let’s say. Actually, slightly crispy sides are nice, but don’t let it go too long.
- Mixing in a spoonful of ricotta on a whim was a happy accident. Makes it extra creamy—definitely worth a try if you’ve got some hanging around.
- Don’t stress about layering; I did at first, thinking it was lasagna. Turns out, random is just fine here.
- I thought fresh basil had to go in before baking, but it goes black—much better strewn on top at the end.
Variations I’ve Tested (And One Flop)
- Chopped roasted red peppers are lovely stirred through, especially if you want to cheat more veg in there.
- I once tried it with crumbled cooked sausage—excellent, but maybe not an every week thing.
- Swap out tomato sauce for basil pesto someday. (Honestly, it’s really different but tastes like summer holidays.) Pesto plus cream = swoon.
- Attempted a vegan version with cashew mozzarella. Hmm. Let’s just say I’m still working on that one! If you nail it, let me know.
Equipment (And “Improv” If You Don’t Have Everything)
I usually just use my basic 9×13 baking dish and an old saucepan. Sometimes, I’ve ended up using a heavy frying pan for the oven bit (careful it’s oven-safe!), and once, a Pyrex bowl when literally everything else was dirty. Didn’t matter. As long as it fits and can go in the oven, you’re golden. Oh, I loathe grating cheese, but the pre-shredded stuff is just fine if you ask me. You can find solid gnocchi brands via Serious Eats’ taste test, if you’re particular.
How to Store It (Not That You’ll Have Leftovers. Ha!)
Stick any leftovers in a lidded container and into the fridge—should last 2-3 days although, honestly, in my house it never survives 24 hours. If you have superhuman restraint, you can freeze individual portions, but I think the texture is better the next day just reheated in the microwave.
How I Like to Serve It (Or, What Actually Happens at My Table)
Serve bubbling with a rainshower of fresh basil if you have it, or chopped parsley if that’s what’s growing out front. We usually eat this with a scraggly green salad and maybe some crusty bread—the kind that makes a mess of the table. And, honestly, I love eating this straight from the baking dish, but that’s another story.
Some “Pro Tips” (Lessons Paid in Cheese and Patience)
- I once tried rushing the bake—pulled it out too soon, and the cheese didn’t properly melt. Let it go golden, it’s worth it.
- If you sprinkle a few extra gnocchi on top, they get extra crispy—I like that, but my partner calls them “potato croutons.” Up to you.
- Letting it rest really does make it easier to serve. Once, I was too hungry to wait and ended up with a lava-flow on my plate. Oops.
“Wait, Can I…?” (Real People’s Questions I’ve Actually Heard)
- Can I use gluten-free gnocchi?
- Totally, just keep an eye on texture—some brands fall apart, so maybe dial back the baking time a smidge. But yes, it works!
- Is there a way to make this ahead?
- Yep! Assemble everything, keep it chilled, then bake right before eating. Actually, I think it tastes even better after sitting around a bit.
- How do I make it less cheesy?
- Hmm, never been asked that before, but just use less cheese and maybe more sauce. Or swap in a bit of ricotta which is lighter?
- Will dried herbs work instead of fresh?
- They’re grand—just use less. I tend to go by smell and taste instead of measurements for herbs anyway.
- Can I double it for a crowd?
- Good luck fitting it in the oven, but yes—just use a bigger dish or two. You might need to swap the trays around halfway if your oven bakes unevenly. (Mine definitely does, sigh.)
And now for a quick detour: I sometimes eat the leftovers cold for breakfast. Not saying you have to try it, but honestly, it’s like pizza—it’s got its own charm!
If you want to geek out about gnocchi types or make them from scratch, I love this Bon Appétit recipe (a bit fussy, but fun for a Sunday project).
That’s it! Go forth and bake, and if your neighbors show up at the door sniffing the air, just hand them a fork.
Ingredients
- 500 g potato gnocchi
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried Italian herbs
- Fresh basil leaves, for garnish
- Salt and black pepper, to taste
Instructions
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1Preheat the oven to 200°C (400°F). Lightly grease a medium-sized baking dish with olive oil.
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2Cook the gnocchi in a large pot of salted boiling water according to package instructions. Drain and set aside.
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3In a pan, heat 2 tablespoons olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
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4Add the cooked gnocchi, marinara sauce, and dried Italian herbs to the pan. Season with salt and pepper, then stir well to combine.
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5Transfer the gnocchi mixture to the prepared baking dish. Top with mozzarella and Parmesan cheese.
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6Bake for 20-25 minutes, or until the cheese is golden and bubbling. Garnish with fresh basil leaves before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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