Baked gnocchi with tomato is a simple, quick, and very tasty main course, perfect for serving at a family lunch or with friends. It’s also ideal to prepare in advance and serve for a last-minute dinner in the evening.
Very easy to make, these gnocchi will be loved even by the little ones at home. If you’ve tried gnocchi with meatball sauce, then you cannot miss this version too: with tomato and lots of melting cheese. My version is without béchamel and hence a lighter and quicker main course. Of course, nothing stops you from adding it for a richer and more substantial dish. Now, follow me into the kitchen, because the baked gnocchi with tomato will be ready in a click!
Don’t miss other recipes with gnocchi:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 289.06 (Kcal)
- Carbohydrates 28.22 (g) of which sugars 1.32 (g)
- Proteins 7.58 (g)
- Fat 17.10 (g) of which saturated 7.82 (g)of which unsaturated 3.59 (g)
- Fibers 2.67 (g)
- Sodium 1,227.82 (mg)
Indicative values for a portion of 207 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs potato gnocchi
- 1.5 cups tomato passata
- 1.8 tbsp extra virgin olive oil
- 1 clove garlic
- 1 oz provolone (to grate)
- 0.7 oz grated Parmesan
- salt (to taste)
- pepper (to taste)
Tools
- High-sided saucepan
- Pan
- Baking dish
- Cutting board
- Knife
Steps
To prepare the baked gnocchi, start with the sauce. Clean the garlic, cut it in half, and put it in a nonstick pan with the oil. Sauté over low heat for a couple of minutes, or until it starts to brown. Then add the tomato passata, season with salt, and cook for about ten minutes with a lid on low heat.
In the meantime, prepare the gnocchi. Cook the potatoes in a pot with plenty of water, or in a pressure cooker as I did. Place them in the steaming basket, and then place the basket in the pot with a bit of water. Close the pot and bring it to full power. From the start of the whistle, cook the potatoes for 8 minutes. Once cooking time is over, gradually release the steam and open the pot.
Then mash the potatoes onto the flour you have previously spread on the work surface. Add a pinch of salt and knead with your hands until you get a smooth and compact dough. Be careful not to knead too much; otherwise, the gnocchi will become hard during cooking.
Then, with the help of a knife, cut the rolls into chunks to form the gnocchi. As you prepare the gnocchi, place them on a small tray lightly dusted with semolina flour, keeping them well spaced apart. To get the classic ridged shape, you will need to roll them on the tines of a fork, applying light pressure with your thumb. Also, use semolina flour for this operation.
Finally, cook the gnocchi in plenty of salted water. As soon as they float to the surface, scoop them up with a slotted spoon and dress them with the previously prepared tomato sauce. Stir to combine with the sauce and transfer them to a baking dish lightly greased with oil.
Grate the provolone over the surface of the gnocchi, then distribute grated cheese and bake at 180°C (356°F) in static mode for 10 minutes and another 5 with fan mode, or until the cheese is melted and a crust forms on the surface.
The baked gnocchi with tomato is ready to be served.
Variations and Tips for Baked Gnocchi
Baked gnocchi with tomato can be stored in the refrigerator for one or two days at most. It is also possible to prepare them in advance and bake them just before serving.
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FAQs for Baked Gnocchi
What can I substitute for tomato?
You can dress the gnocchi with butter and sage and bake them with lots of melting cheese.
