Oven Baked Gnocchi -Recipe- | Ep #94

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a similar texture with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a more affordable alternative with similar flavor.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and just as nutritious.

Preheat the oven to 425°F (220°C).

In a saucepan over medium heat, sauté diced onion until translucent, about 2 minutes.

Add 1/3 cup chicken stock and 1/3 cup red wine to the onions; let reduce for about 1 minute.

Stir in 28 ounces of crushed tomatoes and lower the temperature to low; let simmer for 15-20 minutes, stirring occasionally and covering to prevent splatter.

After 10 minutes of simmering, add spices: 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon Italian seasoning.

In a separate pot, bring salted water to a rapid boil; add the gnocchi and cook for about 2 minutes, then drain.

Add about 1/2 cup of reserved gnocchi water to the sauce, then mix in 1/2 cup Parmesan cheese until combined.

Gently fold in the gnocchi with the sauce, being careful not to overmix to avoid mushiness.

Spread the gnocchi mixture evenly into a 10x13 inch aluminum pan and sprinkle 2 cups of mozzarella cheese on top.

Bake in the preheated oven for about 20 minutes, or until bubbly around the edges.

Let the dish rest for about 10 minutes before serving; optionally sprinkle with crushed or chopped basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens