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Cheesy Gnocchi Bake
This Cheesy Gnocchi Bake couldn't be any easier! Made with a simple but flavorful tomato and bacon sauce and topped with melty mozzarella cheese. It's a satisfying and scrumptious meal fit for a busy weeknight or entertaining guests.
- 1 lb gnocchi
- 6 slices bacon chopped
- 14 oz diced tomatoes (1 can)
- 1 tbsp tomato paste
- 1 tsp sugar
- 3 cloves garlic crushed
- 3 tbsp sour cream
- 1 tsp smoked paprika
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 tbsp fresh parsley chopped
- 1 cup mozzarella shredded
Make the sauce: Preheat the oven to 435F°. In a large oven-safe skillet, cook the bacon. Pour off all but 1 tbsp of the fat and add the diced tomatoes, tomato paste, sugar, and garlic. Simmer for 5 minutes. Reduce the heat to low, and stir in the sour cream, paprika, salt, pepper, and parsley.
Cook the gnocchi: Bring a pot of water to a boil and cook the gnocchi according to package instructions. It should take just 1-2 minutes. Add the gnocchi straight from the boiling water to the skillet; reserve 1/2 cup of the pasta cooking water.
Bake the gnocchi: Add a splash of the pasta cooking water to the skillet with the gnocchi and sauce. Mix everything together well, top with mozzarella cheese, and bake for 10 minutes. Garnish with parsley and serve.
- Your leftover gnocchi bake will last 3-5 days in the fridge stored in an airtight container.
To reheat, the microwave will work just fine. If that's not an option, you can also reheat on the stovetop or the oven. For the stovetop, add the leftovers to a skillet along with a splash of either water or broth. Cook over medium heat, stirring occasionally, until heated through.
For the oven, bake the leftovers, covered, for about 10 minutes at 400F or until heated through.
Calories: 453kcal | Carbohydrates: 49g | Protein: 16g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 1252mg | Potassium: 357mg | Fiber: 4g | Sugar: 5g | Vitamin A: 829IU | Vitamin C: 13mg | Calcium: 211mg | Iron: 6mg