baked gnocchi

How to Make One Of The Most Appealing Authentic Italian Recipes Known As Baked Gnocchi Alla Sorrentina.

Authentic Italian Baked Gnocchi Sorrentina Style

lb (1 kg) homemade or store-bought gnocchi

tomato sauce

oz (200 grams) mozzarella cheese (of course buffalo mozzarella is better)

basil leaves

Parmesan cheese (Parmigiano Reggiano)

1) Set about ½ gal. (2 lt.) of water in a pasta pot and bring to a boil. Once boiling add a generous pinch of salt and give it a stir. Carefully without burning, a bit at a time, throw the gnocchi in the pot.

2) Remind that homemade gnocchi cook rapidly, just a few minutes are enough. So once you see them floating around in the pot move them to a baking dish.

3) In a baking dish toss all the gnocchi with the tomato sauce and cover with the mozzarella cheese and a sprinkle of Parmesan (Parmigiano Reggiano) cheese.

4) Bake at 425°F (220C°) for about 10 minutes until the mozzarella and the cheese are nicely melted.

5) Serve hot and garnish with two or three fresh basil leaves per plate if you like.

A big pan of pillowy gnocchi surrounded by bubbling pools of mozzarella melting into creamy ricotta and tomato sauce—one whiff of this heavenly baked gnocchi is enough to silence the ravenous masses.

Baked Gnocchi

lb ground Italian sausage

gnocchi

oz ricotta

salt

fennel seeds

(25.5 oz) marinara sauce

oz mozzarella grated (block

parsley

Preheat oven to 400°F.In a large ovenproof skillet, brown Italian sausage over medium/high heat until its cooked through, about 5 minutes

Add the marinara sauce, ricotta, uncooked gnocchi, fennel seed and salt to the pan with the cooked sausage, and stir gently until the gnocchi is coated with the sauce and the sausage is well-distributed

Top with mozzarella and bake on center rack for 30 minutes (or until gnocchi is tender)

Top finished baked gnocchi with a sprinkling of fresh parsley and serve warm.

Our Lemon Brown Butter Gnocchi looks like a million bucks, but only needs six ingredients and about 35 minutes of your time. We roast frozen cauliflower gnocchi with broccoli until crispy and brown and then toss it all in a lemon-infused brown butter. Garnish with plenty of grated parmesan cheese, serve with a big salad, and call it dinner. 

Lemony Brown Butter Gnocchi

cauliflower gnocchi

broccoli,

olive oil

unsalted butter

lemon juice

lemon

parmigiano reggiano

Preheat oven to 400 degrees.

Add broccoli to one side of a large sheet pan. Add cauliflower gnocchi to the other side. Drizzle the broccoli with 1 1/2 tablespoons olive oil. Use your hands to coat the broccoli. Drizzle the gnocchi with the remaining tablespoon of olive oil. Use hands to coat the gnocchi in the olive oil. Sprinkle the broccoli with 1/2 teaspoon salt. Toss again. Sprinkle the cauliflower gnocchi with 1/2 teaspoon salt. Toss again.

Spread out the cauliflower gnocchi and broccoli on the sheet pan. Make sure nothing is touching. If needed, use two sheet pans. If the broccoli or cauliflower is too close together, you risk everything steaming instead of roasting. Roast the broccoli and cauliflower for 12-15 minutes or until the broccoli is crisp. Remove the pan from the oven and transfer the brococli to a plate. Flip the gnocchi over and place back in the oven unitl the gnocchi is golden brown and crisp, another 5-10 minutes.

While the broccoli and cauliflower roast, make the brown butter. Add the butter to a large skillet set over a medium-high heat. Once the butter melts and starts to turn brown on the edges, start to swirl the pan. Continue to swirl the pan until the butter turns a deep brown color and smells nutty. Remove from the heat and add lemon juice. Set aside.

When the gnocchi is done roasting, add the broccoli and the cauliflower to the lemon brown butter. Add the lemon zest. Toss to combine. Transfer to two plates and garnish with grated parmesan cheese.

Just when you thought pasta bakes couldn't get any better, this easy recipe for pumpkin and sage gnocchi comes along.

Gnocchi recipe with pumpkin and sage

store-bought potato gnocchi

sage leaves

Queensland blue

(thin) cream

tsp finely grated nutmeg

(75 grams) coarsely grated mozzarella

blue cheese, crumbled

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5767206363001&=domain=del

5348771529001-5767206363001

This vegetarian Baked Gnocchi recipe is so quick and tasty. A super simple sauce, packed with spinach and tomatoes, is topped with mozzarella cheese for the perfect easy comfort food supper.

Olive oil

Cloves Garlic (Peeled and crushed)

Large Onion (Peeled and finely chopped)

700 g Passata (The type

Honey

Baby spinach

Salt and black pepper

800 g Fresh gnocchi

300 g Mozzarella Cheese

g basil

Parmesan

Preheat the oven to 200C.

Heat the olive oil in a large pan (one that can go on the hob and also in the oven).

Add the garlic and onions and cook for 5 minutes until softened.

Add the passata, honey, spinach, salt and pepper and the gnocchi. (Also add the fresh basil if you&#x27;re using, reserving a few leave to garnish).

Stir everything (whilst still on the heat) for about 5 minutes until combined and the spinach is starting to wilt.

Top with the drained mozzarella cheese, pulled into chunks.

Put the pan into the oven for about 15 minutes until the cheese is delicious and golden and bubbling.

Top with some fresh basil if you have some.

Just stir together all of the ingredients and you'll have a delicious Dump-and-Bake Chicken Marinara Gnocchi recipe in about 30 minutes!

Dump-and-Bake Chicken Marinara Gnocchi

½ cups (23 ounce jar) marinara sauce

chicken broth

chicken

(16 ounce) package mini gnocchi (about 3 cups)

garlic**

Parmesan cheese

mozzarella cheese

fresh parsley or basil

Preheat oven to 425 degrees F. Spray an 8- or 9-inch baking dish with cooking spray and set aside.

In a large bowl, whisk together marinara sauce and chicken broth until smooth. Stir in chicken, gnocchi, and garlic.

Transfer to prepared baking dish.

Bake in the oven for 20 minutes. Remove dish from the oven, stir, and taste one of the gnocchi. It should be tender and just about done (if it’s still too hard, put the dish back in the oven for a few more minutes). Sprinkle mozzarella and Parmesan over top of the dish, and return to the oven for 5 more minutes, or until gnocchi is tender and cheese is browned on top.

Baked Creamy Cheesy White Sauce Gnocchi

Gnocchi ((homemade

butter

milk ((I used 2%))

flour

basil

oregano

Fontal cheese (Gruyere, Provolone or Gouda can be substituted)

thyme

Pre-heat oven to 425F (220C), lightly oil an 8 x 6 inch (20x15cm) baking dish.

In a large pot of boiling salted water add the Gnocchi, remove as soon as the Gnocchi float (no more than 30 seconds) and drain well.

In a large pot or pan over medium heat melt the butter, add the flour and salt, combine with a whisk, slowly add the milk, stir continuously until thickened (but not too thick, if it becomes too thick add a little extra milk), stir in oregano, basil and pepper.

Remove the pot/pan from the heat. Stir in half the Fontal (or Gruyere cheese) and 1/2 the Parmesan cheese, then gently fold in the Gnocchi.

Transfer it to the baking dish, sprinkle with the remaining Fontal cheese and Parmesan cheese, top with fresh thyme if desired. Bake for 3-5 minutes then broil for 2-3 minutes until starting to brown on top. Let sit a couple of minutes before serving. Enjoy!

FOR THE WHITE SAUCE

You're in for a treat with this delicious Three Cheese Baked Gnocchi! Tender gnocchi blanketed in a creamy tomato sauce, speckled with fresh spinach and bites of melty cheese. Gorgeous!

Three Cheese Baked Gnocchi with Spinach

onion,

garlic,

DeLallo Passata Tomato Purée

broth

mascarpone cheese

baby spinach

Make the sauce

Preheat oven to 400 degrees. Heat the olive oil over medium low heat. Add the onion and garlic; sauté until translucent and fragrant. Add passata and water or broth; bring to a low simmer. Add torn basil, mascarpone, and salt. YUM.

DeLallo Three Cheese Baked Gnocchi Step 1

Bake it up

Add gnocchi and spinach. Stir to coat evenly with sauce. Top with mozzarella slices and a sprinkle of Parmesan. Bake for 15-20 minutes, until gooey and light golden brown on top. Serve with more basil. THE END. That&#8217;s it. You&#8217;re in heaven.

Add gnocchi and spinach. Stir to coat evenly with sauce. Top with mozzarella slices and a sprinkle of Parmesan. Bake for 15-20 minutes, until gooey and light golden brown on top. Serve with more basil. THE END. That's it. You're in heaven.

DeLallo Three Cheese Baked Gnocchi Step 2

This was the perfect thing to come across in my fortnightly meal planning to change up the relentless monopoly of the same dishes for my extra needs kids. and be able simple dish for a night when my brain has left the building.
 We added chorizo as Italian sausage is not a thing in Australia.
If I had to find an issue, the only teeny tiny ity bity complaint I could have to make is when I switched it to metric it left the 12 ounces which was the only thing I didn't know. And that was solved with a quick google search.

Amanda, I have to tell you how much I enjoy your comments on pinch of yum. I actually look at recipes to see your hot takes, it has given me a lot of amusement. Do you know that there are other food bloggers out there? Maybe you need a break from Pinch Of Yum, although I personally would miss your constant snarkiness!

This was fantastic.  I loved finishing it on the oven with cheese bubbling on the top. I tweaked slighty using 2 cups of my own sauce I had on hand, and cream cheese...but it was great. Thanks for the recipe!

Entire family loved this recipe! It has been added to our regular rotation. Super easy and delicious.

This is DELICIOUS! I made the recipe exactly as written and added ground Italian chicken sausage (cooked separately). Served with a green salad and crusty bread. HEAVEN. Thank you!!

Super easy and delicious.  My toddler was making “mmmm” noises all throughout dinner.  I couldn’t find passata, so I used a can of plain tomato sauce and it turned out great.

That is some delicious looking gnocchi. I'll have to give this a go. Thank you for sharing.

What a delicious recipe! It was gone so fast!!

Came out perfect - the whole family loved it!

This was DELICIOUS!! Huge hit in my house, and I seriously wouldn’t change a single thing in this recipe. Thank you for this SOS win!!

I made this tonight for some family and everyone loved it.  Next time I think I’ll cut the mozzarella smaller or use the mozzarella pearls to ensure all scoops get some of the cheese.  I’ll also start checking it a little earlier as some of my gnocchi were almost soggy feeling.  But I’ll for sure be making it again!

So yummy!  I have been searching for Delallo products locally and can’t find them easily. I have taken to placing orders on their site because we prefer their pasta!  I impulsively ordered passata without a plan and here’s POY with a recipe. So amazing!  Paired with garlic bread, I’m already looking forward to leftovers. I really think I could drink that pissata out of the bottle ❤️  Thanks for another great easy recipe!

Made this tonight and I must say, it was amazing. Like, probably the best thing to hit the dinner table in quite a while, all with minimal effort. I used a hefty amount kale instead of spinach, and of course lots of extra garlic. This will be made again!!

Made this tonight. May have licked the skillet after dinner. It's delicious, and feels fancy without the effort you typically have to exert for fancy! I highly recommend, and this recipe also strikes me as so customizable. You could add veggies, beans, meat, use pasta instead of gnocchi, etc. Thanks, POY! Another winner :)

This was so good! I improvised a bit—used Raos sauce with some stock, arugula from the farm share, and gluten free gnocchi (Rosa brand on Amazon).  So very good!

I’ve made this multiple times and love it every time. I’ve used Passata when I had it, and tomato sauce when I didn’t and it’s delicious either way. I typically put more than a handful of spinach in - ya know, to get my greens in 😜

This was delicious!  It turns out, however, that my family is adverse to the texture  of gnocchi (what is wrong with them?!) so I'll get the leftovers all to myself - and I'm not complaining.

This recipe is a new family favorite! Because we're in the newborn baby season of life, I made this even more SOS and just used a jar of delicious Rao's sauce instead of making the tomato sauce. So so good!

This is sooooooo yummy! going to make it again for dinner with friends tomorrow. Going to add the chicken meatballs too!

https://content.jwplatform.com/videos/OzVmGoyr.mp4

You’re in for a treat with this delicious Three Cheese Baked Gnocchi! Tender gnocchi blanketed in a creamy tomato sauce, speckled with fresh spinach and bites of melty cheese. Gorgeous!

Gnocchi alla Sorrentina is an incredible Italian comfort food dish made with soft and light potato gnocchi baked in a rich and delicious tomato sauce with bubbling mozzarella cheese and fresh basil.

Gnocchi alla Sorrentina

lb potato gnocchi (see note 1 (500 grams))

tomatoes tomatoes

garlic (finely chopped)

Salt and pepper (to season)

If making your own potato gnocchi follow this step by step guide alternatively use store bought.

Pre-heat the oven to 430F/220C.

Heat the olive oil to a large skillet, add the garlic and saute for 1-2 minutes until fragrant but not browned.

Next, add the canned pomodorini tomatoes with a good pinch of salt and pepper and simmer the sauce for 10 minutes breaking up the tomatoes enough so they burst open. Once simmered add half of the mozzarella (roughly chopped) and basil then stir to combine.

Meanwhile, bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface.

Remove the gnocchi with a slotted spoon and add to the tomato sauce, toss to coat. If your pan or skillet is not oven-proof then transfer the gnocchi to an oven-proof baking dish.

Top the gnocchi with the rest of the mozzarella and bake for 20 minutes until the mozzarella cheese is melted, bubbling and golden.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1594400167/w9bzn0846z9glpfeaern.mp4

Gnocchi alla Sorrentina is an incredible Italian comfort food dish made with soft and light potato gnocchi (LINK) baked in a rich and delicious tomato sauce with bubbling mozzarella cheese and fresh basil.

Baked Gnocchi with Vodka Sauce! Seriously cozy, seriously addicting. Pillowy-tender gnocchi tossed with an easy five-ingredient vodka sauce, baked under a layer of mozzarella, parmesan, and basil.

Ridiculous Baked Gnocchi with Vodka Sauce

garlic, grated, minced,

tomato paste

vodka

heavy cream

DeLallo Gnocchi Kits

mozzarella cheese balls

Vodka Sauce

Heat butter in a large oven-safe pan over medium low heat. Add garlic; sauté for 5 minutes until soft (don&#8217;t brown it). Add tomato paste; sauté for 1-2 minutes. Add vodka; sauté for 1-2 minutes. Add cream, broth, and salt. Bring to a low simmer until the sauce coats the back of a spoon and tastes delicious. Remove from heat and set aside.

Gnocchi

Prep the gnocchi according to package directions. Add to the sauce in the pan, and stir gently to combine.

Bake

Preheat the oven to the broil setting (500 degrees). Arrange mozzarella balls over the top. Sprinkle with grated Parmesan. Bake for 5-8 minutes until very browned and slightly crisped on top. Sprinkle with parsley or basil leaves and serve with a crisp green salad because DANG this is creamy, cozy, and ridiculous.

Thanks for sharing this wonderful post, appreciate your efforts behind this awesome post. You explained everything about recipe very nicely.

I made this last night for some company and the flavors were spot on! I didn't use the gnocchi kits (maybe next time!) so I just used premade gnocchi. I probably could have used three 16oz packs because there was some extra sauce when I used only two packs.

it looks like very delicious,if i have enough time,i will to try to do and cooking  it.

What would be the best vegan sub for heavy cream? I've used coconut milk before but don't know if that would work with this recipe's flavor.

Umm that looks delicious, I want to eat it now, but I recommend this https://www.vertshock.com/  to enjoy it.

GREAT kid-friendly, and super quick weeknight recipe. The whole family loved it and will go into our regular repertoire!

The sauce was perfect and such a hit my kids loved it. Did you ever have your family discussing how excited they are to eat the leftovers during the dinner? The gnocchi kit was a bit difficult for me because I am a nightmare with dough, so some of the pieces were different sizes. But overall an excellent recipe

So amazingly delicious and ridiculously easy!  YUM!

https://www.youtube.com/watch?v=1CuM-pEfu3c

Baked Gnocchi with Vodka Sauce! Seriously cozy, seriously addicting. Pillowy-tender gnocchi tossed with an easy five-ingredient vodka sauce, baked under a layer of mozzarella, parmesan, and basil.

Full recipe: https://pinchofyum.com/ridiculous-baked-gnocchi-with-vodka-sauce

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Baked Gnocchi with Vodka Sauce

This lemon chicken baked gnocchi has brussels sprouts, broccoli and feta cheese for the ultimate sheet pan dinner! Works great for meal prep or an easy weeknight dinner.

Make Ahead Lemon Chicken Sheet Pan Gnocchi

lb shelf- stable gnocchi (450 g; see note 1)

red onion

broccoli

brussels sprouts (halved if large)

lemon (sliced)

chicken breasts (roughly 1 lb; 7-8 oz each)

flaky sea salt

feta cheese (crumbled)

Combine

Combine - Heat oven to 425°F. Toss the gnocchi, onion, broccoli, brussels sprouts, lemon, oregano and olive oil together.

Bake - Spread out on a large baking sheet (or 2 small baking sheets).  Bake for 20-25 minutes, or until veggies are roasted through and chicken reaches an internal temperature of 165°F. See note 3

Serve

Serve - Sprinkle evenly with the sea salt and feta cheese. Enjoy!

https://www.youtube.com/watch?v=1FXEa_K_jQU

This Lemon Chicken Sheet Pan Gnocchi cooks up on the same pan for a super simple dinner! PS- leftovers make for a great lunch ;) 

Full recipe: https://sweetpeasandsaffron.com/make-ahead-lemon-chicken-sheet-pan-gnocchi/

Satisfy your cheese cravings with this delicious, golden-baked gorgonzola and mushroom gnocchi.

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Lemony Brown Butter Gnocchi

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Dump-and-Bake Chicken Marinara Gnoc...

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