Cheesy Baked Gnocchi
This cheesy baked gnocchi is made with pillowy gnocchi tossed in marinara sauce, layered with mozzarella and parmesan, and baked until golden and bubbly.
Servings: 4
Ingredients
- 1 lb. Gnocchi
- (1) 24 ounce jar Marinara Sauce (like Rao's or Carbone's)
- 1/2 teaspoon Red Pepper Flakes (more or less to taste)
- 2 cups Shredded Mozzarella Cheese *
- 1/2 cup Shredded Parmesan Cheese
- Fresh Basil (cut into ribbons for topping)
Instructions
- Preheat the oven. Set your oven to 375°F.
- Cook the gnocchi. Boil the gnocchi according to the package instructions until just tender, then drain.
- Assemble the bake. Spread a thin layer of marinara in the bottom of a baking dish. Add the cooked gnocchi in an even layer, then pour the remaining marinara over the top, making sure the gnocchi is well coated. Sprinkle with red pepper flakes.
- Add the cheese. Top with an even layer of shredded mozzarella, followed by the grated parmesan.
- Bake. Bake for 20–25 minutes, or until the cheese is melted, golden in spots, and bubbling around the edges. Top and serve. Remove from the oven and let it rest for a few minutes. Finish with fresh basil ribbons scattered over the top before serving. May sprinkle with Tuscan seasoning on top.
Notes
For better meltability, use freshly grated mozzarella and parmesan cheese.
Optional additions -- ricotta cheese or mascarpone cheese mixed into the gnocchi.
May top with Tuscan seasoning. I like to use Trader Joe's aglio olio seasoning.
Nutrition
Calories: 405kcal | Carbohydrates: 43g | Protein: 21g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 960mg | Potassium: 71mg | Fiber: 3g | Sugar: 1g | Vitamin A: 562IU | Vitamin C: 0.02mg | Calcium: 417mg | Iron: 4mg
