Description
Rustic Italian gnocchi bakes with rich tomato sauce and melted mozzarella, creating a comforting one-pan masterpiece. Cheese lovers will savor each hearty, satisfying bite of this classic Mediterranean-inspired dish.
Ingredients
Scale
- 1 lb (450 g) gnocchi (store-bought or homemade)
- 1 cup (100 g) mozzarella cheese, shredded
- ½ cup (50 g) Parmesan cheese, grated
- 1 ½ cups (360 ml) milk
- ½ cup (120 ml) heavy cream
- 2 tbsps unsalted butter
- 2 cloves garlic, minced
- 2 tbsps all-purpose flour
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ tsp dried Italian seasoning (optional)
- Fresh parsley or basil (optional, for garnish)
Instructions
- Preparation: Lightly oil a baking dish and position the oven rack for even heating at 400F (200C), creating an ideal cooking environment.
- Gnocchi Cooking: Boil salted water and submerge gnocchi, allowing them to cook until they effortlessly float to the surface, indicating perfect doneness.
- Sauce Foundation: In a spacious skillet, melt butter and sauté minced garlic until fragrant, then introduce flour, whisking to form a smooth, golden roux that will serve as the sauce’s base.
- Liquid Integration: Slowly pour milk and cream into the roux, stirring consistently to prevent lumps and cooking until the mixture transforms into a thick, velvety consistency.
- Cheese Infusion: Blend Parmesan into the sauce, stirring until completely melted and creating a silky texture, then season with salt and pepper to elevate the flavor profile.
- Gnocchi Coating: Drain gnocchi and gently fold into the cream sauce, ensuring each piece is thoroughly enveloped in the rich, luxurious mixture.
- Baking Preparation: Transfer the sauced gnocchi to the prepared baking dish, spreading evenly and topping with mozzarella cheese and a sprinkle of Italian seasoning for added depth.
- Oven Transformation: Bake in the preheated oven until the cheese melts, becoming golden and bubbly, approximately 15-20 minutes, creating a tempting, crisp surface.
- Final Flourish: Activate the broiler for a brief 2-3 minute finish, carefully monitoring to achieve a perfect golden-brown crust without burning.
- Serving: Remove from the oven, allow a momentary rest, then garnish with fresh herbs like parsley or basil, adding a vibrant, aromatic touch before serving hot.
Notes
- Select High-Quality Gnocchi: Choose fresh or vacuum-sealed potato gnocchi for best texture and taste, avoiding generic frozen varieties that might become mushy.
- Prevent Gnocchi Sticking: Stir gnocchi gently during boiling and remove immediately after floating to maintain their delicate pillowy structure and prevent clumping.
- Control Sauce Consistency: Whisk roux constantly to prevent lumps and adjust milk/cream ratio for desired thickness, ensuring smooth, velvety sauce without separation.
- Cheese Melting Technique: Use freshly grated Parmesan and mozzarella at room temperature for even melting and optimal flavor integration, avoiding pre-shredded cheese with anti-caking agents.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3
- Calories: 553
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 88 mg