Easy Baked Gnocchi with Tomatoes and Mozzarella
Try this Easy Baked Gnocchi with Tomatoes and Mozzarella recipe
Try this Easy Baked Gnocchi with Tomatoes and Mozzarella recipe
- 1 tablespoon tomato paste
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh parsley chopped
- 1 tablespoon heavy cream
- 1/2 tsp. salt
- 1/4 cup fresh basil chopped
- 1/2 tsp. black pepper
- 1/4 tsp. ground nutmeg
- 4 garlic cloves peeled and minced
- 1 lb package store-bought gnocchi
- 1/2 cup thinly sliced shallots
- 2 cups fresh cherry tomatoes
- 1 (15-ounce) can tomato sauce (i used no salt added tomato sauce)
- 8 ounces fresh mozzarella cheese torn into pieces
- Carbohydrate 18.5810846838981 g
- Cholesterol 155.33893327637 mg
- Fat 66.5625008816983 g
- Fiber 2.51760829595883 g
- Protein 57.7810977996561 g
- Saturated Fat 28.5997134980113 g
- Serving Size 1 1 recipe (820g)
- Sodium 1456.74341599976 mg
- Sugar 16.0634763879393 g
- Trans Fat 2.92348851955447 g
- Calories 904 calories
Step-by-step
- Pre-heat your oven to 400 degrees.
- Spray an oven safe dish (I used an 8-inch round baking dish) with non-stick cooking spray and set aside.
- Bring a large pot of salted water to a boil.
- While the water is coming to a boil, make the sauce.
- Add the gnocchi and cook according to the package instructions.
- Drain and set aside.
- Meanwhile, heat the olive oil in a large saucepan or skillet over medium-high heat.
- Add the sliced shallots and cook, stirring frequently, for about 3 minutes.
- Add the garlic and cook for an additional 1 minute.
- Stir in the tomato paste, salt, black pepper and nutmeg, cooking for about 30 seconds more.
- Add the cherry tomatoes, tomato sauce and balsamic vinegar.
- Bring the sauce to a simmer and cook, stirring occasionally, for about 5-7 minutes.
- Remove the sauce from the heat.
- Stir in the fresh herbs, heavy cream and the cooked gnocchi.
- Transfer about half of the gnocchi/tomato mixture to your prepared oven safe dish.
- Top with about half of the torn mozzarella cheese.
- Then add the remaining gnocchi/tomato mixture and top with the remaining mozzarella cheese.
- Transfer the dish to your pre-heated oven and cook for 10 minutes.
- If you want to brown the cheese, you can place the dish under your broiler for 1-2 minutes.
- Remove the baked gnocchi from your oven and allow it to rest for 5 minutes before serving.
- Top with additional fresh herbs, if desired.
- Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
Easy Baked Gnocchi with Tomatoes and Mozzarella: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying dinner can feel like an impossible feat. Between school pick-ups, after-school activities, and the ever-present mountain of laundry, the last thing I want is to spend hours slaving away in the kitchen. That's why I'm always on the lookout for quick, easy recipes that don't compromise on taste. This Easy Baked Gnocchi with Tomatoes and Mozzarella recipe is a perfect example. It's ready in under 30 minutes, requires minimal prep work, and tastes incredible. It's become a staple in our weeknight dinner rotation, and I know it will quickly become one of your family's favorites too.
The beauty of this dish lies in its simplicity. The combination of creamy gnocchi, sweet cherry tomatoes, and tangy mozzarella is a match made in heaven. The herbs add a fresh, vibrant note that complements the richness of the sauce perfectly. I often use whatever fresh herbs I have on hand – basil, parsley, oregano – they all work wonderfully. You can also adjust the level of spice to your liking. A pinch of red pepper flakes adds a delightful kick, especially if you enjoy a little heat in your meals.
One of the things I appreciate most about this recipe is its versatility. You can easily adapt it to suit your preferences and what you have in your pantry. Feel free to experiment with different types of cheese – provolone or fontina would also be delicious. If you don't have cherry tomatoes, diced tomatoes will work just as well. And if you're short on time, you can even use pre-chopped shallots and garlic to speed up the prep process. The possibilities are endless!
Beyond the Weeknight: This recipe isn't just limited to busy weeknights. It's also perfect for a casual weekend dinner party or a cozy night in with the family. The baked gnocchi can be easily scaled up or down to accommodate any number of guests, making it a flexible and adaptable recipe for any occasion. I've even been known to prepare it ahead of time, assembling the dish the night before and baking it in the morning for a quick and easy brunch option.
Serving Suggestions: This gnocchi bake is delicious on its own, but it also pairs beautifully with a side salad or some crusty bread for dipping in the leftover sauce. A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the gnocchi. The crusty bread soaks up all the delicious tomato and cheese flavors, making it a must-have accompaniment.
Tips and Tricks: For an even more flavorful dish, try using homemade gnocchi. While store-bought gnocchi is perfectly fine, homemade gnocchi takes this dish to a whole new level. Also, don't be afraid to experiment with different types of tomatoes. Heirloom tomatoes, with their unique colors and flavors, can add a beautiful touch to the dish. And lastly, let the dish rest for a few minutes before serving. This allows the flavors to meld together and results in a more cohesive and enjoyable eating experience.
This Easy Baked Gnocchi with Tomatoes and Mozzarella recipe has quickly become a beloved staple in my home. Its simplicity, versatility, and deliciousness make it a perfect choice for any night of the week. I highly recommend giving it a try; I'm confident it will quickly become one of your go-to recipes, too. So ditch the takeout menus and embrace the ease and deliciousness of this delightful gnocchi bake!
Ingredients:
- 1 tablespoon tomato paste
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh parsley, chopped
- 1 tablespoon heavy cream
- 1/2 teaspoon salt
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 4 garlic cloves, peeled and minced
- 1 lb package store-bought gnocchi
- 1/2 cup thinly sliced shallots
- 2 cups fresh cherry tomatoes
- 1 (15-ounce) can tomato sauce (I used no salt added tomato sauce)
- 8 ounces fresh mozzarella cheese, torn into pieces
