Creamy Gnocchi Bake is an excellent one pan dinner that is done in about 30 minutes! Pillow-y soft gnocchi pasta is coated in a creamy tomato sauce and covered in melty mozzarella cheese.
Now if gnocchi are not your jam, you can make a very similar dish with this recipe for Spaghetti with Tomato Cream Sauce!
Gnocchi
Gnocchi is a type of Italian pasta. They are little pillow like pastas that are dense and traditionally made with potato.
The word gnocchi is derived from the word “nocca”, meaning knuckle. Which makes sense because if you look at the pasta it does kind of resemble a knuckle!
The actual pronunciation of gnocchi can be a divisive conversation… so I will just tell you how I say it – “nyoh-key”.
I have only tested this recipe with store-bought potato gnocchi. However you could also make your own! There are two types of gnocchi:
Step By Step Picture Instructions
Preheat the oven to 400°.
For this recipe you will use an oven safe skillet.
However, if you do not have an oven safe skillet start in a skillet and then transfer to a casserole dish before popping in the oven.
Let’s get started…
In a skillet over medium-low heat add the olive oil. Soften the onions in the oil for 5 minutes.
Tip: Don’t let the onions brown, if they begin to brown or caramelize turn the heat down.
Add the garlic and sauté another 3-4 minutes.
Stir in the tomato paste, sugar, kosher salt, and basil.
Pour in the heavy cream and simmer lightly for about 3-4 minutes.
Stir in the drained tomatoes, marinara sauce, and gnocchi.
If your skillet isn’t oven safe go ahead and transfer the mixture to a baking pan before moving on.
Top with mozzarella cheese.
Bake for 20 minutes. If you like a little browning on your cheese, broil for an additional 2 minutes.
Cool for 5 minutes and then serve!
Recipe Tips
- Give your onions plenty of time to soften. Crunchy onions are not what you are looking for here!
- If you like it really cheesy, add all the cheese you want!! You can even do a combo of cheeses (parmesan, mozzarella, provolone, etc…), or use fresh mozzarella!
- If you don’t like browning on your cheese, skip the broiler part.
- If your skillet isn’t oven safe, you can still make this dish. Just transfer everything to a baking dish before putting it in the oven.
- Lightly crush the basil in the palm of your hand before adding it to the pan, it will release more flavor.
- Make sure you use heavy cream (no subs) so it will thicken the sauce.
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Easy Creamy Gnocchi Bake
Equipment
- Oven safe skillet
Ingredients
- 2 tablespoon olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 2 teaspoon dried basil
- 1 tsp sugar
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1 cup heavy cream
- 24 oz jarred marinara
- 15 oz diced tomatoes drained well
- 2 lb vacuum packed gnocchi
- 1 cup (heaping) shredded mozzarella cheese
Instructions
- Preheat the oven to 400°.
- In an oven safe skillet add the olive oil over medium-low heat. Soften the onions in the oil for 5 minutes. Tip: Don't let the onions brown, if they begin to brown or caramelize turn the heat down.
- Add the garlic and sauté another 3-4 minutes.
- Stir in the tomato paste, sugar, kosher salt, basil, and red pepper flakes.
- Pour in the heavy cream and simmer lightly for about 3-4 minutes.
- Stir in the drained tomatoes, marinara sauce, and gnocchi. Tip: if your skillet isn't oven safe go ahead and transfer the mixture to a baking pan.
- Top with mozzarella cheese.
- Bake for 20 minutes.If you like a little browning on your cheese, broil for an additional 2 minutes.
- Cool for 5 minutes and then serve!
Notes:
- Give your onions plenty of time to soften. Crunchy onions are not what you are looking for here!
- If you like it really cheesy, add all the cheese you want!! You can even do a combo of cheeses (parmesan, mozzarella, provolone, etc…), or use fresh mozzarella!
- If you don’t like browning on your cheese, skip the broiler part.
- If your skillet isn’t oven safe, you can still make this dish. Just transfer everything to a baking dish before putting it in the oven.
- Lightly crush the basil in the palm of your hand before adding it to the pan, it will release more flavor.
- Make sure you use heavy cream (no subs) so it will thicken the sauce.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
We would love to have you comment & rate the recipe!