Easy Baked Gnocchi with Tomatoes and Mozzarella

Easy Baked Gnocchi with Tomatoes and Mozzarella

Easy Baked Gnocchi with Tomatoes and Mozzarella

Easy Baked Gnocchi with Tomatoes and Mozzarella

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1/4 cup Basil, fresh
    • 2 cups Cherry tomatoes, fresh
    • 4 Garlic cloves
    • 1/4 cup Parsley, fresh
    • 1/2 cup Shallots
  • Canned Goods

    • 1 tbsp Tomato paste
  • Condiments

    • 2 tbsp Balsamic vinegar
    • 1 (15-ounce can Tomato sauce
  • Pasta & Grains

    • 1 1 lb package Gnocchi, store-bought
  • Baking & Spices

    • 1/2 tsp Black pepper
    • 1/4 tsp Nutmeg, ground
    • 1/2 tsp Salt
  • Oils & Vinegars

    • 2 tbsp Olive oil, Extra Virgin
  • Dairy

    • 1 tbsp Heavy cream
    • 8 oz Mozzarella cheese, fresh

Found on

Description

Ingredients

  • 1 lb package store-bought gnocchi
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup thinly sliced shallots
  • 4 garlic cloves, peeled and minced
  • 1 tablespoon tomato paste
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. ground nutmeg
  • 2 cups fresh cherry tomatoes
  • 1 (15-ounce) can tomato sauce (I used no salt added tomato sauce)
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon heavy cream
  • 8 ounces fresh mozzarella cheese, torn into pieces

Directions

  • Pre-heat your oven to 400 degrees. Spray an oven safe dish (I used an 8-inch round baking dish) with non-stick cooking spray and set aside.
  • Bring a large pot of salted water to a boil. While the water is coming to a boil, make the sauce. Add the gnocchi and cook according to the package instructions. Drain and set aside.
  • Meanwhile, heat the olive oil in a large saucepan or skillet over medium-high heat. Add the sliced shallots and cook, stirring frequently, for about 3 minutes. Add the garlic and cook for an additional 1 minute. Stir in the tomato paste, salt, black pepper and nutmeg, cooking for about 30 seconds more. Add the cherry tomatoes, tomato sauce and balsamic vinegar. Bring the sauce to a simmer and cook, stirring occasionally, for about 5-7 minutes. Remove the sauce from the heat. Stir in the fresh herbs, heavy cream and the cooked gnocchi.
  • Transfer about half of the gnocchi/tomato mixture to your prepared oven safe dish. Top with about half of the torn mozzarella cheese. Then add the remaining gnocchi/tomato mixture and top with the remaining mozzarella cheese. Transfer the dish to your pre-heated oven and cook for 10 minutes. If you want to brown the cheese, you can place the dish under your broiler for 1-2 minutes.
  • Remove the baked gnocchi from your oven and allow it to rest for 5 minutes before serving. Top with additional fresh herbs, if desired.
  • Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.

Nutrition

Serves about 4
floatingkitchen.net

floatingkitchen.net

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Title:

Easy Baked Gnocchi with Tomatoes and Mozzarella

Descrition:

A recipe for gnocchi baked with tomatoes, mozzarella cheese and fresh herbs. This comforting dish can be made in just 30 minutes!

Easy Baked Gnocchi with Tomatoes and Mozzarella

  • Produce

    • 1/4 cup Basil, fresh
    • 2 cups Cherry tomatoes, fresh
    • 4 Garlic cloves
    • 1/4 cup Parsley, fresh
    • 1/2 cup Shallots
  • Canned Goods

    • 1 tbsp Tomato paste
  • Condiments

    • 2 tbsp Balsamic vinegar
    • 1 (15-ounce can Tomato sauce
  • Pasta & Grains

    • 1 1 lb package Gnocchi, store-bought
  • Baking & Spices

    • 1/2 tsp Black pepper
    • 1/4 tsp Nutmeg, ground
    • 1/2 tsp Salt
  • Oils & Vinegars

    • 2 tbsp Olive oil, Extra Virgin
  • Dairy

    • 1 tbsp Heavy cream
    • 8 oz Mozzarella cheese, fresh

The first person this recipe

floatingkitchen.net

floatingkitchen.net

364 0

Found on floatingkitchen.net

The Floating Kitchen

Easy Baked Gnocchi with Tomatoes and Mozzarella

A recipe for gnocchi baked with tomatoes, mozzarella cheese and fresh herbs. This comforting dish can be made in just 30 minutes!