Baked Tomato Gnocchi

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5 from 11 votes

A quick and easy, hearty main course dish with three cheeses, a rich tomato sauce and pillowy soft potato dumplings.

Prep Time15

Cook Time25

Total Time40

Course: Main Dish

Cuisine: Italian

Keyword: tomato

Servings:

Calories: 355kcal

Author: Tricia

Ingredients

1 (16-ounce) package gnocchi (see NOTES)
3 tablespoons olive oil
6 cloves garlic, sliced thin
1 teaspoon crushed red pepper flakes
1 (24-ounce) bottle passata (crushed tomatoes)
¼ cup cream
2 cups baby spinach leaves, packed, large stems removed
1 teaspoon fresh basil leaves, chopped
fresh ground black pepper
¼ teaspoon salt
1 cup ricotta cheese
½ cup fresh grated Parmesan cheese
½ cup shredded low-moisture mozzarella cheese
fresh parsley leaves, chopped for garnish

Instructions

Preheat oven to 400°F. Cook the gnocchi according to package directions (slightly undercooked is best). Rinse with cold water and set aside to drain.
Heat an oven proof skillet over medium heat. Add the olive and garlic and heat until the garlic starts to sizzle and color slightly. Add the crushed red pepper flakes and cook for 2 more minutes, stirring constantly. Using a slotted spoon remove the garlic and discard, leaving the oil in the pan.
Add the passata and cream to the skillet with the olive oil. Reduce the heat to medium-low and heat to a gentle simmer. Add the spinach and basil and stir until wilted. Remove from the heat. Add salt and pepper and check seasoning.
Add the gnocchi and gently stir to coat. Spoon the ricotta into small mounds around the skillet the top with the grated Parmesan. Sprinkle with the mozzarella and bake for 10-15 minutes, or until the cheese is melted and the sauce is bubbling.
Remove from the oven and allow the dish to cool slightly. Garnish with fresh parsley and serve.

Notes

Use good quality refrigerated, dried or homemade Potato Gnocchi in this recipe. Click HERE for our easy homemade recipe and how-to-video for Potato Gnocchi.
Adapted from a recipe by Donal Skehan

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition