Cheesy Baked Gnocchi with Spicy Tomato Sauce Recipe

Introduction

Cheesy Baked Gnocchi with Spicy Tomato Sauce is a comforting and flavorful dish that combines tender potato gnocchi with a zesty tomato sauce and melted mozzarella. This easy recipe delivers rich, spicy, and cheesy goodness that’s perfect for a cozy night in.

Ingredients

• 2 (28-ounce) cans whole peeled tomatoes
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper, or more to taste
• Salt, to taste
• 2 (16- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
• 2 cups (8 ounces) shredded low-moisture mozzarella
• 1/2 cup finely grated Parmesan
• 1/4 cup torn basil leaves

Instructions

1. Step 1: Use kitchen shears to cut the tomatoes in each can into small pieces or crush them with your hands.
2. Step 2: Heat a large (12-inch), high-sided, oven-safe skillet over medium heat. Add the butter and olive oil. Swirl the pan until the butter melts, then add the garlic and crushed red pepper. Cook for about 30 seconds, stirring constantly, until sizzling and fragrant, being careful not to let the garlic brown.
3. Step 3: Add the tomatoes and their juices to the skillet. Bring to a simmer and cook for about 15 minutes, stirring occasionally, until the sauce reduces and thickens slightly. Taste and season with salt and more red pepper if desired. While the sauce simmers, heat the broiler.
4. Step 4: Stir the gnocchi into the simmering tomato sauce and cook for 3 minutes. Sprinkle the mozzarella evenly over the top, then slide the pan under the broiler to melt and brown the cheese slightly, 2 to 5 minutes. Watch carefully as broilers vary.
5. Step 5: Let the gnocchi cool in the pan for 10 minutes, then top with Parmesan and torn basil leaves before serving.

Tips & Variations

• For added depth, try sautéing a small diced onion with the garlic at the start.
• Substitute spicy Italian sausage or cooked mushrooms for extra protein or vegetables.
• Use fresh mozzarella for a creamier texture, but reduce the amount slightly to avoid excess moisture.
• Adjust crushed red pepper to your preferred level of heat or substitute with chili flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The sauce may thicken as it cools; add a splash of water when reheating if needed to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute about 3 pounds of ripe fresh tomatoes, peeled and chopped, for the canned tomatoes. Simmer a bit longer to achieve the desired sauce consistency.

Do I need an oven-safe skillet for this recipe?

An oven-safe skillet is recommended so you can melt and brown the cheese under the broiler directly in the pan. If you don’t have one, transfer the gnocchi and sauce to a baking dish before broiling.

Cheesy Baked Gnocchi with Spicy Tomato Sauce Recipe

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This Cheesy Baked Gnocchi with Spicy Tomato Sauce is a delicious and comforting Italian-inspired dish featuring tender potato gnocchi simmered in a flavorful homemade spicy tomato sauce, topped with melted mozzarella and Parmesan cheese, and finished under the broiler for a bubbly, golden crust. Perfect for a weeknight dinner or casual gathering, this recipe combines rich garlic, crushed red pepper heat, fresh basil, and creamy cheeses to create a satisfying and easy-to-make meal.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Tomato Sauce

• 2 (28-ounce) cans whole peeled tomatoes
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper, or more to taste
• Salt, to taste

Main Ingredients

• 2 (16- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
• 2 cups (8 ounces) shredded low-moisture mozzarella cheese
• 1/2 cup finely grated Parmesan cheese
• 1/4 cup torn fresh basil leaves

Instructions

1. Prepare the tomatoes: Use kitchen shears to cut the whole peeled tomatoes in each can into small pieces, or crush them gently with your hands for a rustic texture.
2. Make the spicy garlic butter mixture: Heat a large 12-inch, high-sided, oven-safe skillet over medium heat. Add the butter and olive oil, swirling the pan until the butter melts completely. Add the thinly sliced garlic and crushed red pepper, cooking for about 30 seconds while stirring constantly until the mixture is sizzling and fragrant but the garlic has not browned.
3. Cook the tomato sauce: Pour the crushed tomatoes and their juices into the skillet. Bring the mixture to a simmer and cook for about 15 minutes, stirring occasionally, until the sauce reduces and thickens slightly. Taste the sauce and season with salt and additional crushed red pepper if you prefer more heat. Meanwhile, preheat your oven broiler to get it ready for the final step.
4. Combine gnocchi and sauce: Stir the potato gnocchi into the simmering tomato sauce. Continue cooking for 3 minutes, allowing the gnocchi to heat through and absorb some of the sauce’s flavor.
5. Add cheese and broil: Evenly sprinkle the shredded mozzarella over the top of the gnocchi and sauce in the skillet. Place the skillet under the preheated broiler for 2 to 5 minutes, watching carefully, until the cheese melts and browns slightly to create a delicious golden crust. Broiler intensity can vary, so keep an eye on it to prevent burning.
6. Finish and serve: Remove the skillet from the oven and let the gnocchi cool in the pan for about 10 minutes. This resting time helps the flavors meld. Just before serving, sprinkle the finely grated Parmesan and torn fresh basil leaves over the top for added flavor and freshness.

Notes

• You can use either shelf-stable or refrigerated potato gnocchi depending on availability; cooking time remains the same.
• Adjust the crushed red pepper amount to control the spice level to your preference.
• Ensure the skillet is oven-safe for broiling; cast iron or heavy stainless steel works best.
• Keep close watch under the broiler as cheese can brown and burn quickly.
• Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop or in the oven.

Keywords: gnocchi, spicy tomato sauce, cheesy gnocchi, baked gnocchi, Italian, comfort food, mozzarella, Parmesan, basil, easy dinner