Name: Creamy Baked Gnocchi Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 pounds potato gnocchi (two packages); 16 ounces marinara sauce; 2 garlic cloves, minced; 1/2 cup baby mozzarella balls or pearls; 1/3 cup heavy cream; 1/2 cup reserved pasta water; 1/4 cup grated Parmesan cheese; 1/4 cup chopped fresh basil; 1 tablespoon olive oil or butter; Salt, to taste

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Introduction

Creamy Baked Gnocchi is a comforting and flavorful dish perfect for a cozy night in. Soft potato gnocchi baked in a rich tomato cream sauce with melted mozzarella and Parmesan cheese makes for an irresistible meal that’s easy to prepare.

A close-up view of a black skillet filled with three layers: the bottom layer is a thick, bright orange-red creamy tomato sauce with a smooth texture; on top of that, there are small, golden-orange gnocchi pieces scattered evenly across the surface; the top layer shows dollops of melted white cheese spread irregularly, creating soft patches that blend with the sauce, and thin strips of fresh green basil scattered lightly over everything. The skillet is placed on a white marbled surface with a blue-striped cloth beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds potato gnocchi (two packages)
16 ounces marinara sauce
2 garlic cloves, minced
1/2 cup baby mozzarella balls or pearls
1/3 cup heavy cream
1/2 cup pasta water
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1 tablespoon olive oil or butter
Salt, to taste

Instructions

Step 1: Bring a large pot of water to a boil and add a big pinch of salt. Add the gnocchi and boil for 3-4 minutes or until they float to the surface. Reserve 1/2 cup of the pasta water and drain the gnocchi.
Step 2: Heat olive oil or butter over medium heat in a large oven-safe skillet or pan. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Step 3: Stir in the marinara sauce, chopped basil, and grated Parmesan cheese. Bring the sauce to a gentle simmer.
Step 4: Turn off the heat and stir in the heavy cream, cooked gnocchi, and reserved pasta water. Mix well until the sauce is creamy and the gnocchi is evenly coated.
Step 5: Top the mixture with baby mozzarella balls and a little extra Parmesan. Place the skillet under a high broiler for 2-3 minutes or until the cheese melts and starts to brown. Serve immediately.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes when cooking the garlic.
Use fresh gnocchi if available for an even softer texture.
Swap marinara with a spicy arrabbiata sauce if you like a bit of heat.
Add sautéed mushrooms or spinach for additional vegetables.
If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before broiling.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the gnocchi gently on the stovetop or in the microwave until heated through. Adding a splash of cream or water can help loosen the sauce if it thickens too much.

How to Serve

The image shows a close-up of a black skillet filled with gnocchi cooked in a thick, rich orange-red tomato sauce. The dish has about three main layers: the bottom layer is the smooth, vibrant tomato sauce, the middle layer features soft, pillowy gnocchi pieces that are golden and slightly browned in spots, and the top layer is dotted with melted, creamy white mozzarella cheese patches and thin strips of fresh green basil. A white spoon lifts a spoonful of gnocchi in sauce, showing its soft and saucy texture with melted cheese and basil on top. The skillet sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Just boil them according to package instructions until they float before proceeding with the rest of the recipe.

What can I substitute for heavy cream?

You can use half-and-half or whole milk for a lighter option, but the sauce will be less rich and creamy. For a dairy-free version, try coconut cream or a cashew cream substitute.