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Description
A comforting and creamy tomato basil gnocchi casserole that’s perfect for a meatless meal. This dish combines pillowy gnocchi with a rich tomato basil sauce and a cheesy topping.
Ingredients
- 1 lb (450g) potato gnocchi
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (28 oz/800g) crushed tomatoes
- 1/2 cup fresh basil, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 cup heavy cream
- 1 cup shredded mozzarella
- 1/2 cup grated parmesan
Instructions
- Preheat oven to 375°F (190°C).
- Cook gnocchi according to package instructions, then drain.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and cook for 1 minute until fragrant.
- Stir in crushed tomatoes, basil, salt, pepper, and red pepper flakes.
- Simmer for 10 minutes, then stir in heavy cream.
- Add cooked gnocchi to the skillet and mix well.
- Transfer to a baking dish and top with mozzarella and parmesan.
- Bake for 20 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- Use fresh basil for best flavor.
- You can substitute half-and-half for heavy cream if preferred.
- Leftovers keep well for 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian