Creamy Baked Gnocchi
Simple creamy gnocchi is a date-night worthy dish that takes about 25 minutes to pull together. A fancy, hearty weeknight tested dinner that is creamy, cheesy and delicious.
Servings: 4
Ingredients
- 2 pounds potato gnocchi two packages
- 16 ounces marinara
- 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
Instructions
- Bring a large pot of water to a boil. Add a big pinch of salt. Add gnocchi and boil for 3-4 minutes or until gnocchi float to the surface. Reserve 1/2 cup of pasta water.
- Heat oil or butter over medium heat in a large oven-safe skillet or pan. Add garlic and cook for 1 minute or until fragrant.
- Add marinara, chopped basil, and parmesan cheese. Stir and bring to a gentle simmer.
- Turn off the heat and add cream, gnocchi, and reserved pasta water. Mix until the cream is fully combined and the gnocchi is evenly distributed.
- Top with mozzarella balls and extra parmesan. Place in the oven on high broil for 2-3 minutes or until cheese fully melts and starts to brown. Serve immediately!
Notes
If you cut the recipe in half (only use 1 pound of gnocchi), reduce sauce/remaining ingredients or you will have too much marinara.
If you don't want to use fresh mozzarella, you can use cubed low-moisture whole milk mozzarella. Low-moisture mozzarella is less elastic and less stringy when it cooks. I prefer larger blocks over pre-shredded cheese. It tastes better and melts a lot better.
Nutrition
Serving: 1g | Calories: 580kcal | Carbohydrates: 43.1g | Protein: 29.4g | Fat: 32.3g | Saturated Fat: 17.9g | Cholesterol: 91mg | Sodium: 630mg | Fiber: 0.1g | Sugar: 0.2g