Description
A cozy, oven-baked gnocchi dish made with tender potato dumplings tossed in rich marinara sauce, topped with melted mozzarella and parmesan, then baked until bubbly and golden. Perfect for busy weeknights when you want maximum comfort with minimal effort.
Ingredients
Scale
- 1 pound (450 grams) shelf-stable potato gnocchi
- 2 cups (480 milliliters) marinara sauce
- 1 1/2 cups (170 grams) shredded mozzarella cheese
- 1/2 cup (50 grams) grated parmesan cheese
- 1 tablespoon (15 milliliters) olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh basil leaves
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the shelf-stable potato gnocchi, marinara sauce, olive oil, minced garlic, dried Italian seasoning, salt, and black pepper. Stir well until all gnocchi are evenly coated.
- Lightly grease a medium baking dish with a small amount of olive oil.
- Transfer the gnocchi mixture into the prepared baking dish and spread it evenly. Sprinkle the shredded mozzarella and grated parmesan evenly over the top.
- Bake for 20 to 25 minutes, or until the sauce is bubbling and the cheese is fully melted with light golden spots.
- Remove from the oven and let it rest for 5 minutes.
- Top with chopped fresh basil before serving and enjoy warm.
Notes
- For a deeper golden top, broil for 2 to 3 minutes at the end while watching carefully.
- You can assemble the dish up to 24 hours ahead and refrigerate before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 35mg
Keywords: lazy baked gnocchi with cheese, baked gnocchi, easy gnocchi casserole, cheesy gnocchi bake, weeknight dinner recipe