Baked gnocchi with tomato sauce, speck, and mozzarella, a cheesy and flavorful main dish, perfect for family meals or when you’re craving something irresistibly delicious.
This recipe combines the softness of potato gnocchi and the bold taste of speck, all wrapped in a tomato sauce mixed with béchamel and Parmigiano Reggiano, making each bite even more comforting.
The preparation is really simple and quick: just a few steps to bring to the table a dish that will win everyone over. The baked gnocchi are gratinated in the oven with a generous sprinkle of Parmigiano Reggiano DOP, creating an irresistible golden crust. The mozzarella, melting, offers the classic stringy effect that makes this dish even more inviting.
This recipe is ideal for those looking for a tasty and easy to prepare main dish. Moreover, it can be customized in many ways: you can replace the speck with pancetta or cooked ham, or add vegetables like zucchini or mushrooms for an even richer variant.
If you love baked gnocchi and are looking for a dish that everyone will agree on, this is the perfect recipe!
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have other doubts or curiosities, write a comment or use the dedicated contact form you find at the end of the page.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 652.58 (Kcal)
- Carbohydrates 51.59 (g) of which sugars 7.53 (g)
- Proteins 24.57 (g)
- Fat 38.40 (g) of which saturated 19.63 (g)of which unsaturated 11.37 (g)
- Fibers 4.75 (g)
- Sodium 2,111.65 (mg)
Indicative values for a portion of 250 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 for Baked Gnocchi
- 2.2 lbs potato gnocchi
- 1.75 cups tomato sauce
- 0.85 cups béchamel
- 2.8 oz Parmigiano Reggiano DOP
- 1.75 oz mozzarella
- 2.8 oz speck
- to taste salt
Tools
- Pots and Pans
- Slotted Spoon
- Baking Dish
Recipe for Baked Gnocchi
Start the preparation of baked gnocchi by making the tomato sauce: cook the seasoned purée with salt, black pepper, and extra virgin olive oil for 15 minutes.
Add the béchamel to the tomato sauce and mix well.
Spread a thin layer of the tomato sauce mixed with béchamel on a baking dish.
You can use a 4-6 serving baking dish or four single-serving dishes.
Take the seasoned sauce and add the speck.
It works well whether diced or sliced.
Finish seasoning the tomato with the grated Parmigiano Reggiano.
Stir with a spoon to combine all the ingredients.
Cook the gnocchi in boiling water for 1-2 minutes depending on whether they are gnocchi or gnocchetti.
Drain them with a slotted spoon into a bowl.
Mix the gnocchi with the tomato sauce and stir gently to avoid breaking them.
Place a layer of gnocchi in the baking dish (about half) and add the mozzarella.
I used a shredded one that does not release water during cooking.
Cover with the remaining gnocchi.
Finish with one or two tablespoons of tomato and a sprinkle of grated Parmigiano.
Bake the gnocchi in a fan oven at 338°F for about 15 minutes.
Let them cool slightly and serve.
Baked Gnocchi with Speck and Mozzarella
Check this section to clear your doubts. if you don’t find the answer to your question, comment or write to me using the form below.
For this recipe, you can also use Pumpkin Gnocchi.
FAQ (Frequently Asked Questions)
Can I prepare baked gnocchi in advance?
Yes! You can assemble the gnocchi in a baking dish and store them in the refrigerator up to 12 hours before baking. If you bake them cold, slightly extend the baking time.
Can I freeze baked gnocchi?
Yes, you can freeze them before baking. Cover the dish well with plastic wrap and aluminum foil, then freeze for up to 2 months. Bake them directly from the freezer, adding 10-15 minutes to the cooking time.
Which mozzarella is best to use?
I recommend using mozzarella for pizza or well-drained fiordilatte, so it does not release too much water during cooking, and the dish remains stringy and creamy.
If you love baked pasta, also try the Lasagna Roses.
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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