Cheesy Baked Gnocchi With Spicy Tomato Sauce
Published April 16, 2025
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2(28-ounce) cans whole peeled tomatoes
- 2tablespoons unsalted butter
- 2tablespoons extra-virgin olive oil
- 4garlic cloves, thinly sliced
- 1teaspoon crushed red pepper, or more to taste
- Salt
- 2(16- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
- 2cups/8 ounces shredded low-moisture mozzarella
- ½cup finely grated Parmesan
- ¼cup torn basil leaves
Nutritional analysis per serving (6 servings)
519 calories; 22 grams fat; 11 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 9 grams dietary fiber; 8 grams sugars; 22 grams protein; 1135 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Use kitchen shears to cut the tomatoes in each can into small pieces, or crush them with your hands.
- Step 2
Heat a large (12-inch), high-sided, oven-safe skillet over medium. Add the butter and olive oil. Swirl the pan until the butter melts, then add the garlic and crushed red pepper. Cook for about 30 seconds, stirring constantly, until sizzling and fragrant, taking care to not let the garlic brown.
- Step 3
Add the tomatoes and their juices to the skillet. Bring to a simmer and cook for about 15 minutes, stirring occasionally, until the sauce reduces and thickens slightly. Taste, then season with salt and more red pepper if desired. While the sauce is simmering, heat the broiler.
- Step 4
Stir the gnocchi into the simmering tomato sauce and cook for 3 minutes. Sprinkle mozzarella evenly over the top, then slide the pan under the broiler to melt and brown the cheese slightly, 2 to 5 minutes more. Keep a close eye on the pan, as all broilers vary.
- Step 5
Let the gnocchi cool in the pan for 10 minutes, then top with Parmesan and basil to serve.
Private Notes
Comments
This recipe, another in the first recipes for singles series, is a good starting point, but the tomato sauce needs a lot of augmentation to taste like more than canned tomato: Italian seasoning, red wine, tomato paste, onion, crushed garlic, a little sugar, salt, maybe some mushrooms, some ground beef or pork for the carnivores out there. Adding more ingredients will of course increase the prep time, but the prep time to flavor balance definitely comes down on the flavor side. And there is no reason to use whole tomatoes, which usually have some skin on them, unless you like to squeeze them in your hands, which admittedly I do. Crushed or chopped canned tomato will work just as well.
@MJ Yes. Still want to note that it didn’t work out.
The gnocchi really didn’t cook. Are we missing a step here, like boiling the gnocchi first?
I made this exactly as written and it was delicious. Perfect for a week night, or in our case, while on vacation in a rental house. Minimal ingredients and cooking gear required, with excellent results.
It made a ton -- I'd say it serves 6-8 (for a family of four could probably do just one gnocchi and one can of tomatoes.) I followed some comments and added half a chopped onion with the garlic and some Italian seasoning with the tomatoes. It was fine and everyone liked it but not sure it's worth making again. If I do, next time I'll use just one can of tomatoes, as it was overwhelmed by sauce.
Regarding Diced tomatoes. I found it best to start with San Marzano (Cento in my case) canned WHOLE tomatoes. Put them in a bowl and crush and squeeze them with hour hand until you have a thick sauce. You can pull out some of the stringier remnants. A quick pop in the blender also works but only a few short bursts...you want it to remain somewhat course - not pureed or watery. This results in a much better texture and smoother silkier sauce than when using diced tomatoes.