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Mozzarella Tomato Gnocchi Bake
Rachel Kim

Mozzarella Tomato Gnocchi Bake

Shelf-stable gnocchi bake directly in tomato sauce and stay pleasantly chewy beneath pockets of mozzarella. Spinach wilts into the pan for balance, while Parmesan strengthens the sauce. Do not boil the gnocchi first; the extra water and second cooking would turn them soft.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 packages shelf-stable potato gnocchi 17.6 ounces each
  • 1 can crushed tomatoes 28 ounces
  • 1 can tomato sauce 15 ounces
  • 3 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 5 ounces baby spinach
  • 12 ounces fresh mozzarella torn and blotted dry
  • 3/4 cup grated Parmesan

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish.
  2. Stir crushed tomatoes, tomato sauce, garlic, oregano, salt and pepper in the dish. Fold in the dry uncooked gnocchi and spinach.
  3. Cover tightly with foil and bake for 20 minutes.
  4. Uncover, stir once, tuck the mozzarella pieces across the surface and sprinkle with Parmesan.
  5. Bake 12 to 15 minutes more until bubbling and browned in spots. Rest 10 minutes.