Mozzarella Baked Gnocchi


Ever since I made gnocchi the first time, I've been kind of addicted to it. If I had known earlier how incredibly easy it is to make (pumpkin versions aside) I would have never waited as long as I did.

I had this recipe bookmarked forever but kept putting off making it because I wanted to try it with homemade gnocchi instead of packaged. Finally, one Sunday afternoon I had a little extra time so I decided to make a batch of home gnocchi so I could finally make this recipe the following week.

I have no idea what went wrong with that batch of gnocchi. They seemed okay while I was rolling them out and cutting them, but they didn't dry properly and completely fell apart into little balls of mush when I boiled them. I really should have stopped there but I continued on and completely this recipe. While it was great if you liked melted cheese, the gnocchi was completely lost. Since we had some busy weekends coming up I knew that I wouldn't have time to make another batch of gnocchi so I picked up the premade ones from the store.

Mozzarella Baked Gnocchi
Source: Cassie Craves, inspired by
Servings: 4
Printer Friendly

    • 2 packages frozen gnocchi 
    • 2 tbs. butter, divided
    • 1 tbsp. olive oil
    • 3 cloves garlic, chopped
    • 1 large onion, diced
    • 15 oz. can diced tomatoes, drained
    • 15 oz. can tomato sauce
    • 1 tbsp. Italian seasoning
    • pinch of crushed red pepper flakes
    • 1/2 lb. fresh mozzarella, sliced
    • salt and pepper to taste
1. Preheat oven to 450. Spray a 9x13 baking dish with non-stick cooking spray. Set aside.
2. Place paper towels or a clean kitchen towel over a wire rack.
3. Bring a large pot of lightly salted water to a boil. Cook the gnocchi in batches until they float to the top. Remove with a slotted spoon and place on the wire rack to drain.
4. Heat a large skillet with 1 tbs. butter. Cook the gnocchi in batches until pan-fried and lightly golden. Transfer the gnocchi to the prepared baking dish.
5. Add the remaining butter and olive oil to the skillet. Then add the onion and garlic and cook for 2-3 minutes. Add the diced tomatoes, tomato sauce, Italian seasoning and crushed red pepper flakes. Cook for 3-5 minutes more or until heated through.
6. Pour the tomato mixture over the gnocchi and toss to coat/combine. Place slices of the mozzarella on top of the gnocchi and place the baking dish in the oven.
7. Bake for 5-6 minutes or until the cheese has melted. Increase the oven temperature to broil and cook until the cheese is browned. Serve immediately and season with salt and pepper to taste. 

I changed up this recipe a little bit by pan-frying the gnocchi before baking them. I wanted them to have a bit of texture since they were going to be combined with so many other soft ingredients. I think the pan searing added a nice slight crunch to go along with all that melty delicious cheese.

If you're ever craving some bubbly, crisp cheese I'd highly recommend this! 

1 comment:

  1. Oh my gosh. My husband would go nuts for this dish! He loves gnocchi, then you bake it with tomato sauce and cheese? Yum. :D


AdChoice Icon, to be placed in the footer:

Total Pageviews

Back to Top