Ingredients
16 oz (500g) potato gnocchi (shelf-stable or fresh)
24 oz (700ml) tomato passata or crushed tomatoes
2 cloves garlic, minced
1 tablespoon olive oil
1 cup fresh mozzarella cheese, shredded or cubed
1/4 cup Parmesan cheese, freshly grated
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Fresh basil leaves for garnish
Salt and black pepper to taste
Instructions
Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large oven-proof skillet or baking dish, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Step 3: Pour in the tomato passata, oregano, and red pepper flakes. Season with salt and pepper. Let the sauce simmer for about 5 minutes.
Step 4: Add the gnocchi directly into the sauce. Stir well to ensure every piece is coated. If the sauce seems too thick, add 1/4 cup of water.
Step 5: Top the mixture with the mozzarella and Parmesan cheese.
Step 6: Transfer the dish to the oven and bake for 15-20 minutes, or until the cheese is bubbling and slightly golden on top.
Step 7: Remove from the oven, garnish with fresh basil, and serve your gnocchi and tomato bake immediately.
Notes
If you prefer a crispier top, broil the gnocchi and tomato bake for the last 2 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 35mg