Tomato & Mozzarella Baked Gnocchi

As if your social media feeds haven’t told you already, it’s officially fall!  For me that means cozier everything – cozier clothes, cozier weather, and definitely cozier meals.

You already know from my last post that I have an affinity for gnocchi because of my time spent in Europe, plus I’ve been making homemade roasted tomato sauce on repeat since my garden tomatoes have taken off.  So combining the two to make baked gnocchi with roasted tomato sauce and mozzarella seems only natural.

I made this for a dinner party and gave each person their own individual crock for presentation, but you could just as easily bake this in a large baking dish as well.  The process couldn’t be simpler – boil gnocchi, coat with warm roasted tomato sauce, top with fresh cheese, broil, and serve.

Tomato and Mozzarella Baked Gnocchi

Here’s what you’ll need:

  • 2 cups gnocchi (fresh, frozen, or store bought are all fine)
  • 1 ½ cups roasted tomato sauce, if using my homemade recipe I like to strain the seeds and skin out for this dish
    • A good quality, artisanal sauce from the store would work just as well here
  • 8-10 oz fresh mozzarella
  • 1 cup grated parmesan cheese
  • 1 large pinch sea salt or kosher salt
  • Basil to garnish

Homemade Roasted Tomato Sauce

Start by making or thawing your roasted tomato sauce.  For this dish, I like to strain my roasted tomato sauce for a smoother, more consistent texture.  It makes it a little less rustic, and a little more refined.  You can also buy some good quality jarred tomato sauce from the store and use it here instead.  Totally your choice!

Next, boil the gnocchi according to package instructions if using store bought or until they float if using homemade.  While the gnocchi boils, warm the sauce in a saucepan or microwave.

Tomato & Mozarella Baked Gnocchi

Once done boiling, combine the cooked gnocchi with the warmed sauce.  Grease individual baking crocks or one large baking dish and spoon in the gnocchi.

Next, tear fresh mozzarella and top the gnocchi with it.  Be liberal with the fresh mozzarella; it’s what makes this dish shine.  Then top with the parmesan cheese as well and set the oven to broil.

Tomato & Mozarella Baked Gnocchi

Broil the baked gnocchi for 4-5 minutes until the cheese is browned and bubbly.  Every oven is going to be a little bit different here, so I recommend using your oven light and watching these like a hawk while they broil.

Remove the gnocchi from the oven once the cheese is golden and let the baking dishes cool slightly.

Tomato & Mozarella Baked Gnocchi

Finish each dish with a sprinkling of sea salt and some fresh torn basil before serving – it takes everything to a whole new level.

Easily serve this with a fresh green salad and you’ve got dinner in no time!

Tomato & Mozarella Baked Gnocchi

Bon appétit!

Tomato & Mozarella Baked Gnocchi
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Tomato & Mozzarella Baked Gnocchi

A simple but elegant way to prepare delicious baked gnocchi

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 2 cups gnocchi fresh, frozen, or store bought are all fine
  • 1 ½ cups roasted tomato sauce
  • 8-10 oz fresh mozzarella
  • 1 cup grated parmesan cheese
  • 1 large pinch sea salt or kosher salt
  • Basil to garnish

Instructions

  1. Boil the gnocchi according to package instructions if using store bought or until they float if using homemade. 

  2. Warm the sauce in a saucepan or microwave and combine with cooked gnocchi.  

  3. Set the oven to broil and grease individual baking crocks or one large baking dish and spoon in the gnocchi.

  4. Tear fresh mozzarella and top the gnocchi with it. Then top with the parmesan cheese as well.

  5. Broil the baked gnocchi for 4-5 minutes until the cheese is browned and bubbly. Every oven is going to be a little bit different here, so I recommend using your oven light and watching these like a hawk while they broil.
  6. Remove the gnocchi from the oven once the cheese is golden and let the baking dishes cool slightly.
  7. Finish each dish with a sprinkling of sea salt and some fresh torn basil before serving - it takes everything to a whole new level.



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