Can I make this gnocchi and tomato bake ahead of time?

Yes, you can prep parts of this dish ahead! You can prepare the tomato sauce (Steps 2-4) and store it in an airtight container in the refrigerator for up to 3 days. When ready to bake, add the gnocchi and broth, top with cheese, and bake as directed. For best texture, I don't recommend assembling the entire dish with gnocchi too far in advance, as gnocchi can absorb too much liquid and become mushy.

What kind of gnocchi should I use for this recipe?

For this one-pan gnocchi and tomato bake, it's best to use shelf-stable or refrigerated potato gnocchi. These varieties hold their shape well and cook perfectly in the simmering sauce in the oven. Fresh, homemade gnocchi can sometimes be too delicate and may become overly soft or mushy when baked directly in the sauce.

Can I add meat or other vegetables to this gnocchi and tomato bake?

Absolutely! This gnocchi and tomato bake is very versatile. You can brown Italian sausage, ground beef, or shredded cooked chicken and add it to the sauce in Step 4 for extra protein. For more vegetables, consider sautu00e9ing mushrooms, bell peppers, or zucchini with the onion, or stirring in a handful of fresh spinach when you add the gnocchi.

How do I store and reheat leftovers of the gnocchi and tomato bake?

Store any leftover gnocchi and tomato bake in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions until heated through, or cover the dish with foil and warm it in the oven at 350u00b0F (175u00b0C) for 15-20 minutes, or until bubbly and hot. A splash of extra broth or water can help keep it from drying out.

Gnocchi and Tomato Bake: 5-Star One-Pan Comfort Food for Busy Nights

Name: Easy One-Pan Gnocchi and Tomato Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 tsp red pepper flakes (optional); 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can diced tomatoes, undrained; 1 tsp dried oregano; 1/2 tsp dried basil; Salt and freshly ground black pepper to taste; 1 lb (500g) package potato gnocchi (shelf-stable or refrigerated); 1/2 cup vegetable broth or water; 1 cup fresh spinach, roughly chopped (optional); 1/2 cup freshly grated Parmesan cheese; 1 cup shredded mozzarella cheese; Fresh basil for garnish (optional)

Description

A simple, comforting, and incredibly flavorful one-pan gnocchi and tomato bake, perfect for a cozy weeknight meal. Soft gnocchi baked in a rich tomato sauce with melty cheese, creating a bubbly, golden crust.

Ingredients

Scale

1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can diced tomatoes, undrained
1 tsp dried oregano
1/2 tsp dried basil
Salt and freshly ground black pepper to taste
1 lb (500g) package potato gnocchi (shelf-stable or refrigerated)
1/2 cup vegetable broth or water
1 cup fresh spinach, roughly chopped (optional)
1/2 cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
Fresh basil for garnish (optional)

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Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large, oven-safe skillet or Dutch oven (that holds at least 3-4 quarts), heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Step 3: Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Be careful not to burn the garlic.
Step 4: Pour in the crushed tomatoes and diced tomatoes (with their liquid). Stir in the dried oregano, dried basil, salt, and pepper. Bring the sauce to a gentle simmer.
Step 5: Add the gnocchi to the simmering tomato sauce, stirring gently to coat. Pour in the vegetable broth or water. If using spinach, stir it in now.
Step 6: Sprinkle the Parmesan cheese and then the mozzarella cheese evenly over the gnocchi and sauce.
Step 7: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the gnocchi are tender and the cheese is melted, bubbly, and lightly golden brown.
Step 8: Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh basil, if desired.

Notes

For best results, use a good quality shelf-stable or refrigerated potato gnocchi. Freshly grated Parmesan cheese makes a big difference in flavor. If you don't have an oven-safe skillet, you can transfer the sauced gnocchi to a 9x13 inch baking dish before adding cheese and baking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Casseroles & Bakes
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 9g
Sodium: 850mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 6g
Protein: 18g
Cholesterol: 35mg

Description

Ingredients

Instructions

Notes

Nutrition

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