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Ricotta Baked Gnocchi with Tomato & Basil Recipe

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Easy, vegetarian ricotta baked gnocchi Pomodoro with homemade marinara sauce, tomatoes, basil and fresh mozzarella. 
Ricotta Baked Gnocchi with Tomato, Basil and Fresh Mozzarella
 
Because I simply can’t resist the beauty of heirloom tomatoes this time of the year, and because I could never say no to fluffy gnocchi and ricotta cheese, even If that means blasting the oven with triple digits outside. That’s Amore you guys!
 
Not to worry tough because this casserole bake only needs about 15 minutes in the oven, just enough for that cheese to melt into a beautiful mess. 
Gnocchi tossed with homemade marinara sauce.
 

Like a lasagna but quicker!

Ricotta Baked Gnocchi Ingredients
 
There are so many different ways you can go with this. Here are a few ideas:
 
 
Ricotta Baked Gnocchi with Tomato, Basil and Fresh Mozzarella
You have the option here to use store bough potato gnocchi and really cut back on prep time, or you can whip up some homemade ricotta gnocchi from scratch. (<—check back for this recipe next week.)
Whatever the case, you’ll only need to boil them until the little pillows float to the top of the water, just like ravioli. Do not overcook!
Ricotta Baked Gnocchi with Tomato, Basil and Fresh Mozzarella
 

Note worthy:

Because I am using fresh mozzarella and added fresh sliced tomatoes as well, you must make sure to get rid of as much moisture as possible. Just use a paper towel and blot each slice of cheese and tomato.
 
Very important to use a thick sauce like my homemade marinara. If using a store bough variety I’d suggest you simmer it down for a few minutes to thicken up, this way your gnocchi bake won’t be watery, but luscious, saucy and creamy instead.
Ricotta Baked Gnocchi with Tomato, Basil and Fresh Mozzarella
5 from 1 vote
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Ricotta Baked Gnocchi with Tomato & Basil
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Easy, vegetarian ricotta baked gnocchi pomodoro with homemade marinara sauce, tomatoes, basil and fresh mozzarella. 

Course: Main Dishes
Cuisine: Italian
Servings: 6 people
Calories: 642 kcal
Author: Florentina
Ingredients
  • 1.5 lb Gnocchi
  • 2.5 cups marinara sauce
  • 1.5 cups ricotta cheese
  • 1 egg
  • 1 clove garlic -grated
  • 1 tbsp extra virgin olive oil
  • 1 pinch sea salt
  • 1/4 cup fresh herbs (mixed basil, chives, oregano + parsley
  • 1/3 cup fresh basil leaves
  • 1 lemon (zest only)
  • 1 pinch black pepper -freshly cracked
  • 1 lb fresh mozzarella cheese -sliced
  • 3 heirloom tomatoes (mixed colors)
  • 1 tsp extra virgin olive oil
  • 1 pinch red pepper flakes
Instructions

  1. Preheat your oven to 400”F

  2. in a mixing bowl combine together the ricotta cheese, egg, garlic, lemon zest, fresh herbs and olive oil. Season with a pinch of sea salt and refrigerate until needed.

  3. Meanwhile bring a large pot of salted water to a boil. (It should taste like sea water). Cook the gnocchi for a couple of minutes until they float to the top. Drain well and toss with 1 cup of marinara sauce.

  4. Use a 10 inch round baking dish ( 2- 3 inches deep) and spoon 1/2 cup of sauce on the bottom. Top with half of the gnocchi and spoon the herbed ricotta mixture on top.

  5. Layer half of the mozzarella cheese on top and a few slices go heirloom tomatoes. Sprinkle with a pinch of sea salt, black pepper and half of the basil leaves.

  6. Add the remaining gnocchi and spoon 1/2 cup of sauce on top. Follow with the mozzarella and tomato slices.

  7. Sprinkle with a pinch of sea salt and red pepper flakes, loosely cover wit aluminum foil and bake in the preheated oven for 10-15 minutes, just until the cheese has melted.

  8. Optional: transfer the baked gnocchi under the broiler uncovered, for a about 3 minutes until the cheese is golden brown and bubbly. Allow to cool for a few minutes for the cheese to set. Serve with the remaining fresh basil and herbs on top.

Nutrition Facts
Ricotta Baked Gnocchi with Tomato & Basil
Amount Per Serving
Calories 642 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 16g 80%
Cholesterol 118mg 39%
Sodium 1466mg 61%
Potassium 688mg 20%
Total Carbohydrates 54g 18%
Dietary Fiber 6g 24%
Sugars 7g
Protein 33g 66%
Vitamin A 37%
Vitamin C 20.2%
Calcium 58.4%
Iron 38.5%
* Percent Daily Values are based on a 2000 calorie diet.

Mixed Colors Heirloom Tomatoes and Basil

 

Must Try Gnocchi Recipes:

Serving of gnocchi mac and cheese out of a blue casserole dish

Gnocchi Mac and Cheese

Red Bowl of Gnocchi Zuppa Italian Soup with Kale and Sausage

Gnocchi Zuppa Toscana

About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

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Comments

  1. Rebecca Sanchez

    September 3, 2017 at 2:10 pm


    I actually made this recipe last night and it was brilliant! Everybody loved it. Thanks for sharing it. It will definitely be made again. 🙂

    Reply

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