Creamy Tomato Basil Gnocchi Bake
This Creamy Tomato Basil Gnocchi Bake is SO EASY! Tender gnocchi in a luscious, creamy tomato sauce topped with melty mozzarella and Parmesan cheese.
Servings: 4 servings
Ingredients
- 1 package gnocchi store-bought or homemade; potato-based works best
- 2 tablespoons olive oil for sautéing the aromatics
- 1 medium onion diced
- 3 cloves garlic minced
- 28 oz crushed tomatoes canned
- 15 oz tomato sauce canned
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste salt and pepper essential seasonings
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- as needed fresh basil leaves for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Pour in crushed tomatoes and tomato sauce. Stir in dried basil and oregano. Season with salt and pepper. Let sauce simmer for 10 minutes, stirring occasionally.
- Lower heat and carefully stir in heavy cream to create a rich, velvety sauce.
- Add gnocchi directly to the sauce and gently stir to coat each piece.
- Pour gnocchi and sauce mixture into an oven-safe baking dish. Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until cheese is melted, golden, and bubbly.
- Remove from oven and let rest for a few minutes. Garnish with fresh basil leaves before serving.
Equipment
- Large skillet or sauté pan
- Oven-safe baking dish
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Knife and cutting board
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days and reheat covered in the oven at 350°F until warmed through.
- Substitute heavy cream with coconut cream or cashew cream for a dairy-free version.
- Add vegetables like spinach, kale, mushrooms, or zucchini for extra nutrition and flavor.