Italian
Creamy Tomato Gnocchi Bake
Shelf-stable gnocchi bakes in a tomato-cream sauce under mozzarella until the edges brown. It is a baked dish, not the speedy skillet gnocchi already on the site.
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The gnocchi cooks in the sauce.
- Cream softens the tomato without hiding it.
- Mozzarella is a layer, not a cup dumped in.
- The browned edge is the reason to bake it.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 400°F.
- 2
Warm the oil and garlic 30 seconds. Add the tomatoes, cream, salt, and oregano. Simmer 4 minutes.
- 3
Stir in the gnocchi and pour into a baking dish.
- 4
Top with mozzarella.
- 5
Bake 18 to 20 minutes, until bubbling and spotted brown.
Pro tips
- Use gnocchi that does not need a pre-boil, or boil it 1 minute if the package says so.
- Do not boil the cream. A simmer is enough.
- Let it sit 5 minutes so it is not soup.
Easy substitutions
- Cream
- Milk plus 1 tbsp butter
- Mozzarella
- Fontina
- Oregano
- Basil
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Reheat covered at 350°F, then uncover to warm the top.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 460
- Protein
- 16 g
- Carbs
- 58 g
- Fat
- 18 g
- Fiber
- 4 g
Moderate · Oven · Vegetarian
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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