Gnocchi al Forno Recipe
Italian · Main course · 50 min total
A comforting Italian baked gnocchi dish with a rich tomato sauce, creamy mozzarella, and Parmesan, perfect for a hearty weeknight dinner.
20
min prep
min prep
30
min cook
min cook
4
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 1 lb (450g) potato gnocchi
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 (28 oz / 800g) can crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (120ml) heavy cream
- 8 oz (225g) fresh mozzarella, cubed
- 1/2 cup (50g) grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Bring a large pot of salted water to a boil. Cook gnocchi according to package directions until they float; drain and set aside.
- In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
- Stir in heavy cream and cooked gnocchi. Gently fold in mozzarella cubes.
- Sprinkle Parmesan cheese evenly over the top.
- Bake for 15-20 minutes until bubbly and golden on top.
- Let rest for 5 minutes, then garnish with fresh basil and serve.
Tips
- For extra crispiness, broil for 2-3 minutes after baking.
- Can be assembled ahead and refrigerated; bake just before serving.
- Substitute half-and-half for heavy cream for a lighter sauce.
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