It's no secret that pasta is my love language. I will eat it anyway I can get it - pretty much any shape, sauce, and add-ins. I guess gnocchi is technically pasta, but I think of it in it's own category. While I definitely make a pasta dish once a week, gnocchi is a special, not-all-the-time kind of dish (at least for me).
I came up with this recipe when I had some items in the fridge to use up-- a zucchini that had no other destiny, an opened jar of marinara, and a parsley used package of goat cheese. A few quick whips of my kitchen wand and a household staple was born.
This dish is perfect for weeknights because it's simple, has minimal ingredients, and most of the cook time is waiting for it to brown and bubble up in the oven. And even with that, it's ready in 30 minutes. For all of that, it also makes a lovely Sunday dinner. Don't fret over a big dinner after what surely was a day of errands and prepping for the week. A quick, hearty, simple, and satisfying meal to get you ready to tackle Monday.
I love this dish so much and while it has "fall" and "winter" written all over it, don't be surprised if you find me whipping it up in the summer too for a quick and easy comfort meal.
Baked Gnocchi with Hidden Zucchini
Makes ~ 4 servings
Prep time: 5 minutes | Cook time: 30 minutes
**This recipe may include affiliate links for which I may be paid a commission for purchases made through the link.**
Watch my TikTok of this recipe for a quick tutorial.
Click the file below to download and print the recipe
I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.
Ingredients:
• 1 zucchini
• 1-2 gloves of garlic (or 1 tsp. jarred minced garlic)
• 16 oz. marinara sauce (approx.. ¾ of a jar of your favorite jarred marinara)
• 3 oz. plain goat cheese
• 16 oz. package of gnocchi*
• 2 oz. grated parmesan cheese
• 4-6 oz. shredded mozzarella cheese
• Red pepper flakes (optional)
• Olive oil, salt, and pepper
Directions:
Preheat the oven to 400°
Shred the zucchini using a box grater; mince the garlic if using fresh garlic
In a medium saucepan, heat 2 tsp. of olive oil over medium-low heat. Add the zucchini, red pepper flakes (if using) and ¼ tsp. each of pepper and kosher salt. Cook, stirring occasionally, for about 5 minutes until the zucchini is softened and some of the moisture has cooked off.
Add the garlic and cook, stirring constantly, for 1 minute.
Add the marinara and stir to incorporate with the zucchini. Continue to cook until the marinara is warmed through (turn down the heat if it’s spattering). Once the marinara is warm, add the goat cheese and continue to stir to melt the cheese completely into the sauce.
Once the goat cheese is combined with the marinara, add the gnocchi** and parmesan cheese to the pan and stir to completely coat the gnocchi in the sauce and mix in the parmesan. If the sauce seems too thick, at 1-2 tablespoons of water to thin it out. Turn off the heat.
Transfer the gnocchi mixture to a baking dish (I use approx. 8”x11” size)***. Top with the shredded mozzarella cheese.
Bake in the oven at 400° for about 20 minutes until the cheese is starting to brown and the dish is bubbling.
Serve with a salad and garlic bread and enjoy!
*Recipe notes + Variations*
*I usually use the shelf-stable, vacuum-sealed gnocchi from the grocery store, but you can also use frozen. If using frozen, add at least 5 minutes to the baking time.
**I grab the gnocchi from the package with my hand and gently place it into the pot so I can break apart the pieces with my hand as they go in.
***I don’t always use the same dish when I make this, but you’ll want one that has around a 2-quart capacity. Too wide of a dish will cause the gnocchi and sauce to dry out. I use a dish that is 8.25” x 11.25” which is not quite standard, but I also use a smaller one sometimes that is not as wide and long but it is deeper so it works.
Comentarios