Tomato Basil Gnocchi Bake
A comforting, restaurant-worthy dish that's surprisingly easy to make at home, combining pillowy gnocchi with a rich tomato sauce and fresh basil, all blanketed in melted cheese.
Ingredients
- 2 packages 16 oz each potato gnocchi
- 2 cans 14.5 oz each crushed tomatoes
- 4 cloves garlic minced
- 1 medium onion finely diced
- 1/4 cup fresh basil leaves plus extra for garnish
- 2 cups fresh mozzarella shredded
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). While it's heating, bring a large pot of salted water to boil.
- Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent (about 5 minutes), then add garlic and cook for another minute.
- Pour in the crushed tomatoes, add oregano, and season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
- Meanwhile, cook the gnocchi according to package instructions until they float to the surface. Drain immediately – don't overcook!
- Tear the fresh basil leaves and stir them into the tomato sauce. Then gently fold in the cooked gnocchi.
- Transfer everything to a 9x13 inch baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 20-25 minutes, or until the cheese is melted and golden brown.