Description
This Easy Baked Gnocchi recipe combines tender potato gnocchi with a flavorful marinara sauce, sautéed onions, garlic, and fresh basil, all topped with melted mozzarella cheese and baked to bubbly perfection. It’s a comforting and quick dish perfect for a weeknight dinner.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 (24 ounce) jar marinara sauce
- 1 pound uncooked potato gnocchi
- 1 handful fresh basil, torn
- 2 cups shredded mozzarella cheese
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position the oven rack to the top third of the oven to prepare for baking.
- Sauté Onions: In an oven-proof skillet, melt the butter over medium heat. Add the chopped onions and sauté for 5-7 minutes until they are softened and lightly browned, enhancing their sweetness and flavor.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds to release its aroma without burning.
- Combine Sauce and Gnocchi: Pour in the marinara sauce and add the uncooked gnocchi to the skillet. Stir well to combine and cook until the mixture just begins to bubble. Remove from heat and fold in the torn fresh basil for a burst of freshness.
- Add Cheese and Bake: Spread the shredded mozzarella evenly over the gnocchi mixture. Transfer the skillet to the preheated oven and bake uncovered for 15 minutes. Then broil for a few minutes to brown the cheese on top, keeping a close eye to prevent burning.
- Rest and Serve: Allow the baked gnocchi to rest for a few minutes after removing it from the oven. Season with salt and pepper if desired. Serve with freshly grated parmesan and additional basil for extra flavor, if available.
Notes
- Using an oven-proof skillet simplifies the process by allowing you to cook on the stovetop and bake in the same dish.
- Broiling the cheese at the end adds a lovely golden crust, but watch carefully to avoid burning.
- This recipe can be customized by adding cooked vegetables or protein for variation.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
