Easy Baked Gnocchi
First Things First: Pull Up a Chair!
If you’ve ever found yourself rummaging through the pantry at 7:18pm, coaxing dinner to appear magically, well, you’re definitely in good company. I started making this Easy Baked Gnocchi after a chilly Saturday when I wanted something carby but not fussy—you know that feeling? Plus, the oven does pretty much all the heavy lifting, which leaves me time to chase my cat off the counter (again… some habits die hard).
Why This is Always a Hit in My House
I whip up this gnocchi bake when friends decide to swing by or when it’s basically just me, an almost-forgotten packet of gnocchi in the cupboard, and zero inspiration. My family? They basically inhale this dish (even my picky nephew, who normally rejects all foods that aren’t shaped like dinosaurs). I like it because, on those nights I can’t face another pot to wash, this is kind of a one-pan wonder—you mix, bake, and suddenly it’s dinner. Does cleanup make me crosseyed? Absolutely! But this doesn’t.
Here’s What You’ll Need—But I’m Not the Gnocchi Police
- 500g (about 1lb) potato gnocchi (store-bought is completely fine; sometimes I use the shelf-stable packets, and honestly, they work great. Grandma would firmly say use chilled ones, but I doubt she’s spying…)
- 2 cups tomato pasta sauce—homemade if you’re feeling fancy, or just grab your favorite jar. I do both, depends on how many little fires I’m putting out that day (figuratively!)
- 1½ cups shredded mozzarella cheese, or use cheddar for a twist; once I even tried a random cheese blend left over from taco night… it was surprisingly brilliant.
- 1/4 cup grated Parmesan cheese (the stuff in the can is fine—yes, I said it)
- A handful of fresh basil or a generous sprinkle of dried Italian herbs
- 1-2 garlic cloves (I’ve been known to use the jar stuff. No one’s ever caught me. Yet.)
- Pinch of chili flakes—optional, but fantastic
- Olive oil (just a quick drizzle, or whatever’s left in the bottle)
What You Actually Do (Plus a Few Tangents)
- Preheat your oven to 425°F (220°C). Or 210°C if, like me, you once baked with the wrong dial—still came out tasty.
- While the oven is heating, grab a medium-ish casserole dish; I use my trusty old ceramic one with a chip in the corner. Honestly, anything oven-safe and about 8×10 inches works. Splash a bit of olive oil around—no need for precision.
- Pour your gnocchi (yep, straight from the packet) into the dish. No boiling! That’s the magic here; trust me, it’ll soften in the sauce. Sprinkle over your garlic (however much love or loathing you have for it).
- Smother the gnocchi with that pasta sauce; if it doesn’t cover every bit, don’t worry. Top with generous handfuls of mozzarella, then Parmesan. If I’m in the mood, I dot on some chili flakes for a little fireworks show.
- Give it all a gentle mix—use a fork, or just shake the dish around slightly (works, but noisy!). Scatter over basil or dried herbs. I’ll admit, I once forgot this step and only realised halfway through, but it actually still tasted fine.
- Sling the dish on the middle oven rack. Bake for 20–25 minutes, until the cheese is gloriously golden and bubbling. Sometimes I broil it for a few minutes if I want extra browning (careful, it goes form mmm to burnt in a flash… oops).
- This is the tricky part: let it sit for about 5 mins before serving. Or just ignore that and dive in like I do when I’m starving, but be warned—it’s lava-hot.
Notes from Many, Many Attempts
- I once tried baking it with gnocchi I’d boiled first. It was a bit mushy — you can skip the pot-boiling step.
- Using a glass dish vs a metal one? Both work, but with metal, my cheese goes that nice crispy brown at the edges—so good! Downside: it cools a bit faster.
- If you have leftover roasted veg hanging around (red peppers, courgettes, whatever), chuck it in! I didn’t love adding chopped spinach raw though; tasted a bit odd, maybe pre-cook it next time.
If You Feel Like Changing It Up…
- Once I threw in some sliced cooked sausage. Winner!
- I’ve swapped out the tomato sauce for a creamy Alfredo-y one. It’s… rich, but worth it for special occasions.
- Tried a vegan cheese once. It honestly didn’t melt as nicely, but maybe you’ve got a better tip?
Handy (or Not) Equipment Notes
- Casserole dish, obviously. If you don’t have one, you can just use a deep roasting pan, or those foil trays from the shop — cleanup dream, actually.
- A wooden spoon or spatula. But if you lose yours like I do, a serving fork works in a pinch. No judgment.
Storing (If You Somehow Have Leftovers)
Technically, this keeps fine in the fridge for up to 3 days — just wrap up whatever’s left, and then reheat, covered, in the oven or a microwave. Although, in my experience, sneaky midnight fridge raids sort out leftovers before morning!
How To Serve It (And Why)
Honestly, we just scoop it out with whatever spoon is closest. But if I’m feeling all adult, I’ll toss together a simple green salad and hand everyone a hunk of crusty bread. My aunt swears it’s best with a glass of red (I’m on board). Or hey, serve it as a side for a roast — this roast chicken always gets oohs and aahs at our family table.
Things I’ve Learned (Often the Hard Way)
- Don’t skip the resting bit after baking. I did once, and it nearly redecorated my favorite jumper. Lower lip still trembles at the memory.
- If your cheese isn’t browning, a minute under the broiler will fix it. But—and trust me here—don’t answer a text while it’s under there.
Got Questions? So Do My Friends!
- “Can I make it ahead?” Yeah, you can assemble the whole thing earlier in the day. Stick it in the fridge, then bake when you’re ready (add a bit more time if it’s cold from the fridge).
- “Does frozen gnocchi work?” Actually, yep! Just let them thaw slightly, or add a few extra minutes while baking. I learned this after defrosting them in a wonky microwave once—long story.
- “Is it gluten-free?” Only if you use gluten-free gnocchi and check the labels on your sauce. A mate of mine likes this recipe for homemade GF gnocchi, though I’ve never tried it.
- “Can I freeze it?” You totally can but—confession—the texture isn’t quite as good after reheating form frozen. I still eat it, though.
Now, somewhere in here I was going to tell you about the time I accidentally added cinnamon instead of chili flakes by grabbing the wrong jar, but that’s a tale for another recipe. Anyway, don’t overthink it—this is comfort food at its least pretentious. Here’s to messy aprons and easier dinners!
Ingredients
- 500 g potato gnocchi (fresh or packaged)
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Fresh basil leaves, for garnish
- Salt and black pepper to taste
Instructions
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1Preheat your oven to 200°C (400°F).
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2Heat olive oil in a large ovenproof skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
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3Add marinara sauce, dried oregano, salt, and black pepper to the skillet. Stir well and bring to a simmer.
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4Add the gnocchi to the skillet, stir to coat, and simmer for 2-3 minutes.
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5Sprinkle mozzarella and Parmesan evenly over the gnocchi. Transfer the skillet to the oven and bake for 20-25 minutes, or until the cheese is bubbly and golden.
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6Remove from the oven, garnish with fresh basil leaves, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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