Ingredients
For the Gnocchi and Tomato Basil Sauce:
1 pound shelf-stable or refrigerated potato gnocchi
2 tablespoons olive oil
4 garlic cloves, finely minced
1 can (28 ounces) crushed tomatoes
1/2 cup heavy cream
1 teaspoon Italian seasoning
1/2 teaspoon salt, plus more for the cooking water
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese
For the Mozzarella Crust:
2 cups shredded whole-milk mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil, for garnish
Ground black pepper, for garnish
Instructions
- Preheat the oven to 400°F. Lightly grease a 9-by-13-inch baking dish or a similar 3-quart casserole dish.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package directions, usually 2 to 3 minutes.
- Drain the gnocchi as soon as the pieces begin floating. Do not overcook them because they will continue cooking in the oven.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
- Pour the crushed tomatoes into the skillet. Add the Italian seasoning, salt, black pepper, and crushed red pepper flakes, if using.
- Bring the tomato sauce to a gentle simmer. Reduce the heat and cook for 5 minutes, stirring occasionally.
- Lower the heat before stirring in the heavy cream. Add the chopped basil and 1/4 cup grated Parmesan cheese.
- Cook the sauce for another 2 minutes, stirring gently, until it is smooth, creamy, and heated through. Do not allow the sauce to boil heavily.
- Add the drained gnocchi to the skillet. Gently stir until every piece is evenly coated with the creamy tomato basil sauce.
- Transfer the gnocchi mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle 2 cups of shredded mozzarella evenly over the gnocchi. Top with the remaining 1/4 cup grated Parmesan cheese.
- Bake uncovered for 18 to 22 minutes, or until the sauce is bubbling around the edges and the cheese is completely melted.
- For a golden mozzarella crust, broil the dish for 1 to 3 minutes. Watch it closely to prevent the cheese from burning.
- Remove the dish from the oven and let it rest for 5 minutes.
- Garnish with chopped fresh basil and ground black pepper before serving.
Notes
Cook the gnocchi only until it begins to float. Overcooking it before baking can make it too soft.
Whole-milk mozzarella creates a richer, smoother cheese crust. Freshly shredded mozzarella usually melts better than packaged pre-shredded cheese.
Fresh mozzarella packed in water may be used, but it must be drained and dried thoroughly to prevent a watery sauce.
For extra vegetables, add up to 2 cups of cooked spinach, sautéed mushrooms, roasted zucchini, or chopped bell peppers.
For added protein, stir in 2 cups of shredded cooked chicken or cooked ground turkey before baking.
To make the dish ahead, assemble it without baking, cover it tightly, and refrigerate it for up to 24 hours. Add 5 to 10 minutes to the baking time when cooking it cold.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual servings in the microwave or cover the baking dish with foil and warm it at 350°F for 15 to 20 minutes.
The assembled dish may be frozen before baking for up to 2 months. Thaw it overnight in the refrigerator before baking.