Easy, vegetarian ricotta baked gnocchi Pomodoro with homemade marinara sauce, tomatoes, 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.
Like a lasagna but quicker!
There are so many different ways you can go with this. Here are a few ideas:
- add thin grilled zucchini slices
- a few leftover ricotta meatballs, browned Italian sausage, grilled chicken, green peas and pancetta – for the not yet vegetarian 😉
- add a layer of garlic spinach and sautéed mushrooms
- drizzle with basil pesto before serving, because why not ?!
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!
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
Easy, vegetarian ricotta baked gnocchi pomodoro with homemade marinara sauce, tomatoes, basil and fresh mozzarella.Print Recipe
- 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
- Preheat your oven to 400”F
- 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.
- 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.
- 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.
- 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.
- Add the remaining gnocchi and spoon 1/2 cup of sauce on top. Follow with the mozzarella and tomato slices.
- 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.
- 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.
Calories: 642kcal | Carbohydrates: 54g | Protein: 33g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 118mg | Sodium: 1466mg | Potassium: 688mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1850IU | Vitamin C: 16.7mg | Calcium: 584mg | Iron: 6.9mg
Servings: 6 people