Description
A delightful dish that combines rich flavors and comforting textures, featuring soft and creamy gnocchi with roasted tomatoes.
Ingredients
Scale
- 500 grams gnocchi (store-bought or homemade)
- 300 grams cherry tomatoes, halved
- 200 grams mozzarella cheese, shredded or diced
- 1 cup (240 ml) heavy cream
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until they burst and caramelize.
- While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually about 2-3 minutes or until they float to the surface. Drain and set aside.
- In a large mixing bowl, combine the heavy cream, minced garlic, chopped fresh basil, salt, and pepper. Stir until well mixed.
- In a large baking dish, combine the cooked gnocchi, roasted tomatoes (including any juices from the baking sheet), and the cream sauce. Mix well to coat everything evenly. Top with shredded mozzarella cheese. Bake in the oven for 25-30 minutes until bubbly and golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, warm in the oven at 350°F (175°C) until heated through.
- For freezing, do so before baking and thaw in the fridge overnight before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Creamy Baked Gnocchi, Roasted Tomatoes, Italian Dish, Comfort Food