Description
A simple recipe for a comforting baked gnocchi dish featuring a creamy sauce made from slow-roasted garlic and sweet roasted tomatoes.
Ingredients
Scale
- 1 pound potato gnocchi
- 1 pint cherry or grape tomatoes
- 1 whole head of garlic
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1/4 cup fresh basil leaves, chopped
- 1/4 teaspoon dried oregano
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 Celsius).
- Slice the top off the head of garlic to expose the cloves. Place the garlic head and the tomatoes in a small baking dish. Drizzle with 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Roast for 20 to 25 minutes, or until the tomatoes are blistered and the garlic is soft.
- While the vegetables roast, cook the gnocchi according to package directions until they float. Drain the gnocchi and set aside.
- Remove the roasted garlic from its skin and mash the cloves into a paste. Place the roasted garlic paste and the roasted tomatoes into a medium saucepan.
- Add the heavy cream, broth, remaining 1 tablespoon of olive oil, remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, and dried oregano to the saucepan. Heat over medium heat, stirring until the mixture simmers lightly.
- Stir in the Parmesan cheese until the sauce is smooth and creamy.
- Add the cooked gnocchi to the sauce and stir gently to coat everything.
- Transfer the gnocchi mixture to a small oven-safe casserole dish. Sprinkle the top with extra Parmesan cheese.
- Bake for 10 minutes, or until the top is lightly golden brown and bubbly.
- Remove from the oven, garnish with fresh basil, and serve immediately.
Notes
- For a richer flavor, use fresh mozzarella torn into pieces instead of just Parmesan on top before the final bake.
- If you do not have broth, you can substitute with water, but the sauce will be less flavorful.
- You can use store-bought roasted garlic if you skip the initial roasting step, but the flavor will be milder.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 9
- Sodium: 750
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 65
- Fiber: 4
- Protein: 22
- Cholesterol: 75