Baked Gnocchi with Tomato & Mozzarella
Pillowy store-bought gnocchi baked in a hot skillet with crushed tomatoes, fresh mozzarella, and basil. Ready in under 20 minutes with zero fuss.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 lb store-bought gnocchi
- 1 can (14 oz) crushed tomatoes (canned)
- 8 oz fresh mozzarella
- ¼ cup, loosely packed fresh basil
- 2 cloves, minced garlic
- 3 tbsp olive oil
Instructions
- 1
Heat olive oil in a 10-inch cast iron skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
- 3
Pour in crushed tomatoes with juice. Stir in gnocchi, coating completely. Season with salt and pepper.
- 4
Tear mozzarella into bite-sized pieces and scatter over the top. Transfer skillet to a 450°F oven.
- 5
Bake for 8–10 minutes until cheese is bubbling and edges of sauce are caramelized.
- 6
Remove from oven. Tear fresh basil over the top and drizzle with a little more olive oil. Serve hot.
Tools you’ll need
- 10-inch cast iron skillet or oven-safe baking dish
- wooden spoon
- oven (preheated to 450°F)
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