Baked gnocchi with marinara and mozzarella
Store-bought gnocchi baked right in marinara under a layer of bubbling mozzarella, no boiling needed, for the easiest cozy dinner in the oven.
- 45 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $2.65 a serving
- 670 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 2 packages potato gnocchi, two 16-oz packages
- 1 jar marinara sauce, 24 oz
- 2 cups shredded mozzarella, divided
- ¼ cup grated parmesan
- 2 tbsp fresh basil, torn (optional)
From your pantry
- ½ cup water
- 1 tsp Italian seasoning
Each serving has about 670 calories, 27 g protein, 97 g carbs and 18 g fat, and costs about $2.65 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No shredded mozzarella? Provolone slices work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Put the gnocchi, marinara, water, Italian seasoning and 1 cup mozzarella in a 9x13-inch baking dish and stir until every piece is coated.
Dolly’s tip: Straight from the package. The gnocchi cook in the sauce, so there’s no pot to boil.Cover tightly with foil and 20 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 20 min
Uncover, stir, and scatter the rest of the mozzarella and the parmesan on top.
Bake uncovered 10 to 15 minutes more, until the cheese is bubbling and browned in spots and the gnocchi are soft all the way through.
Timer: 12 min
Dolly’s tip: Taste one from the middle. It should be soft and pillowy, not chalky.Let it sit 5 minutes, then top with basil and serve.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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Vegetarian dinners ›Pantry dinners ›What to make with parmesan and shredded mozzarella ›What to make with potato gnocchi and parmesan ›