Baked Gnocchi with Tomato, Mozzarella & Basil
Pillowy store-bought gnocchi baked with fresh tomato sauce, melty mozzarella, and basil until the edges crisp and the cheese bubbles. A showstopping vegetarian dinner that looks restaurant-quality but takes 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 lb store-bought gnocchi (fresh or frozen)
- 14 oz canned crushed tomatoes
- 8 oz fresh mozzarella, torn into bite-sized pieces
- 2 cloves garlic cloves, minced
- 12 leaves fresh basil leaves, divided
- ¼ cup Pecorino Romano, grated
- 3 tbsp olive oil
- 0 salt and black pepper to taste
Instructions
- 1
Preheat oven to 425°F. Bring a large pot of salted water to a boil.
- 2
While water heats, warm olive oil in a small saucepan over medium. Add minced garlic and cook 30 seconds until fragrant.
- 3
Pour crushed tomatoes into the garlic oil. Add 6 basil leaves, salt, and pepper. Simmer 3 minutes.
- 4
Cook gnocchi in boiling salted water until it floats, then 1 minute more. Drain well and transfer to a 9x13 baking dish.
- 5
Pour tomato sauce over gnocchi and toss gently. Scatter torn mozzarella and Pecorino evenly across the top.
- 6
Bake 10 minutes until cheese bubbles and edges crisp. Tear remaining 6 basil leaves and scatter on top. Serve hot.
Tools you’ll need
- large pot
- small saucepan
- 9x13-inch baking dish
- wooden spoon
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