Cheesy Baked Gnocchi

I’ve had a longstanding relationship with just about every kind of cheese. And by relationship, I really mean addiction. Whether it’s this Cheesy Baked Gnocchi or a decadent cheese plate, there’s no possible way I can turn down anything with cheese!

Cheesy Baked Gnocchi - pillows of perfectly cooked gnocchi doused with fresh mozzarella and the most delicious tomato sauce!

Now when that cheese happens to be fresh mozzarella that’s melted and slathered all over some perfect boiled gnocchi, well, ALL BETS ARE OFF. No one should be held accountable for their actions when a bowl of this is in front of you. The little pillows of gnocchi are doused in the worlds best sauce made of crispy pancetta, tomatoes, shallots, garlic and a hint of smoked paprika to give it a zing. And then it’s baked long enough just to melt that mozzarella and make it perfectly gooey. Ugh – I can’t even handle it!!!!

Give me a vat of this, a big cuddly blanket, and a chilly fall day and it’s pretty much a recipe for perfection!

Cheesy Baked Gnocchi Recipe with a pancetta tomato sauce and plenty of melted fresh mozzarella cheese! The MOST delicious Cheesy Baked Gnocchi with a pancetta tomato sauce, fresh mozzarella cheese and basil to boot! Baked Gnocchi

 

Cheesy Baked Gnocchi

Yield: Serves 4

Cheesy Baked Gnocchi

Ingredients

  • 1 lb package store-bought gnocchi
  • 4 ounces pancetta, chopped
  • 1 shallot, finely chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon smoked paprika
  • 1 15-ounce can chopped tomatoes
  • 1 tablespoon tomato paste
  • handful cherry tomatoes, halved
  • 1 teaspoon sugar
  • 3 tablespoons heavy cream
  • fresh basil, torn
  • kosher salt and freshly cracked black pepper to taste
  • 10 ounces fresh mozzarella, torn into pieces

Instructions

  1. Pre-heat the oven to 400 degrees F.
  2. Bring a large pot of water to the boil. Once boiling, cook the gnocchi until they just start to float. Remove them from the water once they float and immediately submerge them in an ice bath. Once cold, remove from the ice bath and set aside.
  3. Meanwhile, add the cubed pancetta to a medium skillet over medium high heat and cook until most of the fat has rendered and the pancetta has browned. Pour off most of the fat, reduce heat to medium, and then add the shallots, garlic and smoked paprika. Cook for 30 seconds until fragrant.
  4. Add the chopped tomatoes, tomato paste, cherry tomatoes and sugar and allow to simmer for 5 minutes. Remove the skillet from the heat and stir in the cream. Add the gnocchi to the sauce and season with salt and pepper and torn basil.
  5. Transfer the gnocchi and sauce to an oven-proof dish and top with the torn mozzarella.
  6. Place in the oven and bake for 10 minutes until the mozzarella is melted and golden.
  7. Remove from the oven and allow to rest for 5 minutes before serving.
http://whatsgabycooking.com/cheesy-baked-gnocchi/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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30 Comments

  1. This looks positively delectable! A nice plateful of this and I could catch up on some of my shows!!

  2. Can’t wait to make this! About how many would you say this serves as a main course? I’d like to make for a dinner party this weekend 🙂

    Thanks!

  3. Not all that familiar with cooking gnocchi, but planning to make this this evening. Could it be made and assembled in advance and then popped into the oven once we’re ready to eat? We have a busy day today and an impatient 2.5 year old and 10 month old!

  4. Hey Gaby,
    Does the smoked paprika make a huge difference in the dish? I’ve had it before in another dish and it overpowered the whole dish and was worried that would be the predominate taste. Just want to say as well that I love your snapchats!!! You are the best and loved every recipe I’ve made!!!

    1. Thanks Jessica! I love the smoked paprika because it’s not overpowering with the amount called for – but you could easily leave it out if that’s more your jam! XOXOX

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