Baked Gnocchi | foodsciencenerd.com

Baked Gnocchi

Posted on Posted in Recipes

I’ll be honest with this recipe… it was just OK.  But it was cheap and easy and left me with lunches for the week, so I guess I’ll share it anyway.  Oh, and the sauce I made was fantastic!

First, preheat the oven to 350F and boil a large pot of water.

Baked Gnocchi | foodsciencenerd.com

When the water is boiling, toss in a package of whole wheat gnocchi (or you can make your own).  Drain as soon as the first gnocchi floats to the top since they will cook more in the oven.

Baked Gnocchi | foodsciencenerd.com
To make the sauce, I used 28 oz of crushed organic tomatoes in puree (from Wegmans).  While heating it on the stove,  I tossed in red pepper flakes, salt, oregano, and about 2 teaspoons of garlic powder (that was accidental, but it added great flavor!).  Right before adding to the gnocchi, I threw in a handful each of fresh basil and fresh parsley, chopped into pieces.  I ended up with about half the sauce left over, but I’m ok with that!  I used it for a dipping sauce for bread– quite delicious!

Baked Gnocchi | foodsciencenerd.com

When those two components are ready, layer the gnocchi with about 1 cup of ricotta, then about half the sauce, and then about 1 cup of shredded mozzarella in a baking dish (I used a pie plate).  Fresh mozzarella would be even better, but mine was growing something green so it wasn’t an option.

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Bake for about 20 minutes until the cheese is melty.  If it is not brown on top (mine wasn’t), toss it under the broiler for a few minutes.

Baked Gnocchi | foodsciencenerd.com

I served mine with sauteed green beans (please stop steaming green beans… sauteing with butter and garlic salt is soooooooo much better) and toasted pieces of baguette to wipe up the sauce.  The gnocchi was a bit squishy, but I’ll always use an excuse to eat ricotta and burnt mozzarella!

Baked Gnocchi | foodsciencenerd.com

Baked Gnocchi

Baked Gnocchi

Ingredients

  • 1 package whole wheat gnocchi
  • 1 28-oz can crushed tomatoes
  • Red pepper flakes, salt, oregano, and garlic powder, to taste
  • Handful of fresh basil and/or fresh parsley
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella

Directions

  1. Preheat the oven to 350F and boil a large pot of salted water.
  2. When the water is boiling, toss in a package of whole wheat gnocchi. Drain as soon as the first gnocchi floats to the top since they will cook more in the oven.
  3. To make the sauce, heat crushed tomatoes in puree in a small sauce pan. Toss in red pepper flakes, salt, oregano, and about 2 teaspoons of garlic powder. Right before adding to the gnocchi, throw in a handful each of fresh basil and fresh parsley, chopped into pieces.
  4. Layer the gnocchi with about 1 cup of ricotta, then about half the sauce, and then about 1 cup of shredded mozzarella in a baking dish.
  5. Bake for about 20 minutes until the cheese is melty. If it is not brown on top, toss it under the broiler for a few minutes.
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