Best Gnocchi Bake Recipes

CHORIZO & MOZZARELLA GNOCCHI BAKE

Steps:

• Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.
• Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.

GNOCCHI BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add gnocchi, and cook until tender, 5 to 8 minutes.
• Meanwhile, crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and stir in the spaghetti sauce. Remove from heat, and carefully mix in the cooked gnocchi and half of the mozzarella cheese. Transfer to a casserole dish. Sprinkle the remaining cheese on top.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and the sauce is bubbly.

GNOCCHI & TOMATO BAKE

Steps:

• Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
• Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
• Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
• Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
• Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.

ITALIAN EGGPLANT GNOCCHI BAKE

Steps:

• Preheat the oven to 475 degrees F. Bring a large pot of water to a boil.
• Add the gnocchi to the boiling water and cook according to the package directions; drain, reserving 1/2 cup of the cooking liquid.
• Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions and 1/8 teaspoon salt and cook, stirring occasionally, until soft, about 5 minutes. Add the eggplant and cook, stirring occasionally, until the eggplant is very soft and the onions are golden brown, 10 to 12 minutes. Remove from the heat.
• Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the skillet with the eggplant mixture and stir to combine.
• Transfer the eggplant-gnocchi mixture to a 9-inch oval or square baking dish. Sprinkle with the provolone. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes. Remove from the oven and let sit for 5 minutes.
• Garnish with the fresh basil sprigs if using and serve.

CHICKEN-AND-GNOCCHI BAKE WITH BROCCOLINI

Steps:

• Preheat oven to 450°F. Melt butter in a medium saucepan over medium-high heat. Add garlic; cook until fragrant, 30 seconds. Add flour; cook 30 seconds, then whisk in broth. Bring to a boil and cook 1 minute.
• Add Broccolini, cover, and cook 2 minutes. Uncover and add gnocchi; cook 2 minutes. Remove from heat. Stir in chicken, Gruyère, and 1/4 cup Parmigiano. Season with salt and pepper.
• Divide mixture among four 12-ounce baking dishes (or transfer to one large baking dish or ovenproof skillet). Sprinkle with remaining 1/4 cup Parmigiano. Bake until bubbly in center and golden brown on top, about 15 minutes (20 minutes if baked in one dish). Let stand at least 15 minutes before serving.

LAYERED CHICKEN PARMESAN GNOCCHI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 3-quart baking dish.
• Cook gnocchi per package directions, but remove them from water before they are completely cooked. Drain well and set aside.
• Whisk egg with a pinch of salt and pepper in a shallow bowl. Mix together in a separate shallow bowl Italian bread crumbs, 1/4 cup grated Parmigiano-Reggiano cheese, salt and pepper.
• Butterfly chicken breasts and bread them: dip each breast first into bread crumb mixture, then into egg, then into bread crumb mixture again.
• Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and cooked through (internal temperature at least 165 degrees F), about 5 minutes on each side. Remove chicken from skillet.
• Toss and quickly saute gnocchi in the same skillet for about 2 minutes.
• Spread a layer of Ragu® Sauce on the bottom of a 3-quart baking dish. Spread gnocchi evenly over the sauce. Sprinkle some mozzarella and Parmigiano cheese over gnocchi.
• Layer sliced mushrooms over the top. Spread half of the remaining sauce over the mushrooms and sprinkle some more mozzarella and Parmigiano over the top. Salt and pepper to taste.
• Slice chicken and place pieces on top of mushrooms and cheese. Spoon the remaining sauce evenly over the top. Sprinkle with the remaining cheeses. Season to taste with salt and pepper, if desired.
• Bake until sauce is bubbly and cheese is melted, 15 to 20 minutes.

CREAMY GNOCCHI, SPINACH AND BROCCOLI BAKE

Steps:

• Bring a large pot of salted water to a boil.
• In the meanwhile, in a large skilled, melt the butter over medium-low heat. Add onion and garlic and cook, stirring occasionally until softened (10 minutes or less).
• Add 1 tbsp flour to the onions/garlic. Stir constantly for 2 minutes. Add the half and half and simmer, stirring constantly until slightly thickened (3 minutes). Stir in the cheese, spinach, broccoli, salt, pepper and spice. Remove from heat, cover and set aside.
• When the water is boiling, cook your gnocchi as per the directions on the package. Drain when done. Add sauce to the gnocchi and stir to coat. (You can either cook it or freeze it at this time).
• Bake in a 350 degree oven, uncovered for 20 minutes or until hot and bubbly.
• IF COOKING FROM FROZEN. . .bake uncovered 350 degrees for 40 minutes or until hot and bubbly.

FOUR-CHEESE GNOCCHI BAKE

Steps:

• Melt butter in large skillet on medium heat. Add shallots and garlic; cook and stir 3 to 4 min. or until crisp-tender. Add pancetta; cook 3 to 4 min. or until lightly browned, stirring frequently. Stir in pepper.
• Add pasta sauce; mix well. Stir in peas; simmer on medium-low heat 2 min. or until heated through, stirring frequently. Add gnocchi; mix lightly.
• Heat broiler. Spoon gnocchi mixture into 9-inch square baking dish sprayed with cooking spray; top with cheese.
• Broil, 4 inches from heat, 3 min. or until cheese is melted and lightly browned.

GNOCCHI BOLOGNESE BAKE

Steps:

• Preheat oven to 200c. Heat oil in a frying pan over medium heat; add onion and garlic and cook for 5 minutes or until soft.
• Add beef and cook, stirring to break up mince, for 5 minutes or until browned.
• Add pasta sauce and season with salt and pepper.
• Bring to the boil, then reduce heat to medium and simmer for 10-15 minutes or until sauce has thickened.
• Meanwhile, bring a saucepan of salted water to the boil and cook gnocchi partially (about 3 minutes should do) then drain. Gnocchi will finish cooking in the oven!
• Spoon meat sauce into a baking dish (6cm deep, 24X30cm base).
• Top with gnocchi, sprinkle with cheese, then bake for 15-20 minutes or until cheese is melted and browning and sauce bubbling at edges.

CHORIZO AND MOZZARELLA GNOCCHI BAKE

Steps:

• Fry the onion and garlic in 1tbsp of oil over a medium heat until soft and fragrant. Add the chorizo and fry for another 5 minutes.
• Add the tinned tomatoes along with the sugar, salt and pepper. Bring to a simmer then add the gnocchi, cook until soft, about 8 minutes, stirring often to prevent it sticking.
• Turn on the grill to 200 degrees celsius. Add about 3/4 of the mozzarella and all the basil to the gnocchi and stir well. Divide the gnocchi into individual ramekins, or one dish, and top with the remaining mozzarella.
• Put the gnocchi under the grill for 3 minutes or until the mozzarella is crisp and bubbling. Serve with green salad.

CREAMY HAM AND GNOCCHI BAKE

Steps:

• Preheat oven to 375°F.
• Bring a large pot of water with a small handful of salt to a boil. Cook gnocchi 3-4 minutes or until they float to the surface. Remove and set aside.
• Heat a deep skillet over medium heat. Grease with a splash of oil and cook ham steak about 4-5 minutes per side. Remove from heat and dice into chunks.
• In the same pan, melt butter and saute garlic and shallots until fragrant (about 1 minute). Whisk in flour, until a paste forms. Slowly add in milk, whisking constantly. Bring this mixture to a light simmer. Add thyme, mustard, and cheeses. Stir until smooth and season with salt and pepper. Remove from heat and stir in 3/4 cup peas, gnocchi, and ham.
• Transfer mixture to a shallow baking dish. Sprinkle with the remaining 1/4 cup peas and breadcrumbs if desired. Bake for 18-20 minutes or until bubbling.
• Garnish with chopped fresh parsley and serve.
• Enjoy!

GNOCCHI BAKE WITH PANCETTA AND RED ONION

Steps:

• Preheat the oven to 350°F / 180°C.
• Heat the oil in a skillet and add the pancetta. Cook over a medium heat, stirring frequently, for 1 minute.
• Add the red onion and garlic and cook, stirring, for a further 5 minutes, or until the pancetta is cooked and the onion softened.
• Stir in the chopped tomatoes, sun-dried tomato paste, and mascarpone cheese. Simmer over a low heat for 5 minutes.
• Meanwhile, cook the gnocchi for 1-2 minutes, until they rise to the surface. Do not overcook.
• Drain the gnocchi thoroughly and place in a large ovenproof dish (I use a 10x6).
• Add the chopped basil to the pancetta sauce mixture and stir. Pour the sauce over the gnocchi and toss gently to coat it.
• Combine the grated cheese with the breadcrumbs and scatter over the gnocchi.
• Cook in the preheated oven for 15-20 minutes, or until golden and bubbling.
• Serve hot and enjoy!

CHICKEN ALFREDO GNOCCHI BAKE RECIPE - (4.5/5)

Steps:

• Cook the gnocchi according to the package directions. Drain. Heat oven to 400°F. Stir together the gnocchi, broccoli, chicken, bacon, and Alfredo sauce. Spoon into a casserole dish. Top with mozzarella cheese. Bake for 20-22 minutes. Turn oven to broil for 2-3 minutes or until the cheese starts to brown. Make sure you keep an eye on it because it will brown quickly. Serve immediately.

CHEESY CRAB AND GNOCCHI BAKE

Steps:

• 1. Preheat oven to 350°F. Cook gnocchi according to package directions; drain and set aside. 2. Melt butter in a medium skillet over medium-low heat. Add shallots and cook for 10 minutes or until very soft, stirring occasionally. Stir in flour and cook for 1 minute more. Add half & half and 3/4 of the Provolone and Parmesan cheeses and stir until melted. 3. Stir together gnocchi, cheese sauce and crab in a medium-size shallow baking dish. Top with remaining cheese and bread crumbs and bake for 25 to 30 minutes or until golden and lightly browned. Note: For vegetarian version, substitute 1.5 cups chopped marinated artichoke hearts for the crab.

GNOCCHI FOUR CHEESE BAKE

Steps:

• 1. In large skillet, melt butter over medium heat. Add shallot and garlic and cook until softened, about 3-4 minutes. Add pancetta and cook until lightly browned. Season with salt and pepper.
• 2. Slowly stir jar of sauce into skillet and add peas. Simmer for 2 minutes.
• 3. Bring large pot of salted water to a boil. Cook gnocchi until they start to float. Remove gnocchi with a slotted spoon and add to sauce. Stir gently to ensure all gnocchi are covered in sauce.
• 4. Transfer gnocchi and sauce into 9x9 baking dish and top with mozzarella.
• 5. Place in oven and broil until cheese is melted and begins to brown, about 3 minutes. Remove from oven and rest for 2 minutes before serving.

EASY CHEESY CHICKEN & VEGGIE GNOCCHI BAKE

Steps:

• Put a pot of water on to boil for the gnocchi when it is time and preheat your broiler/grill.
• Heat a nonstick pan and add the oil.
• Put the leeks and carrots in with the oil and cook over a medium heat, stirring frequently, for about five minutes or until the leeks have softened.
• By this time your water should be boiling. So, put the gnocchi in the water and cook according to package instructions. The brand I use only takes two minutes.
• Meanwhile, add the cooked chicken to the pan with the leeks and carrots and just stir through.
• Add the can of mushroom soup to the pan along with the garlic powder and parsley and stir to combine.
• Add the cooked and drained gnocchi and softly stir so the that gnocchi is coated in the other ingredients.
• Transfer to an oven proof dish.
• Sprinkle with the cheese and put under the broiler/grill until the cheese is melted and bubbly.
• Serve with a salad or green veggies.

GNOCCHI & TOMATO BAKE (WITH FREEZING INSTRUCTIONS)

Steps:

• Heat grill / broiler to high.
• Heat the oil in a large frying pan, then soften the onion and pepper for 5 minutes.
• Stir in the garlic, fry for 1 minute, tip in the tomatoes and gnocchi, then bring to simmer.
• Bubble for 10 to 15 minutes, stirring occasionally, until gnocchi is soft and the sauce has thickened.
• Season, stir through the basil, then transfer to a large ovenproof dish.
• Scatter with the mozzarella, then grill / broil for 5 to 6 minutes until the cheese is bubbling and golden.
• This dish can be frozen for up to a month. Just defrost and bake in a medium oven for 20 - 30 minutes until piping hot.

CHORIZO AND GNOCCHI BAKE

Steps:

• Finely chop 2 cloves of garlic and chop chorizo into bite size bits.
• Place chorizo in frying pan and cook until crispy
• Add garlic, a teaspoon of chilli flakes and a handful of basil leaves. Cook for 30 seconds, and then add 200g of spinach. Wilt the spinach down, and then pour in a tin of chopped tomatoes. Fill the tin halfway with water, and pour that in. Turn down to a medium heat and allow to reduce and thicken.
• Once the sauce has thickened remove from the heat. Drain the gnocchi and pour into a baking dish. Cover the gnocchi with your chorizo sauce. Flatten it out, and tear two balls of mozzarella over the top. Cover the whole dish with grated Parmesan, and then place under the grill for 15 minutes or until the cheese is golden and bubbling

CHEESY GNOCCHI AND MEATBALL BAKE

Steps:

• 1 Boil the kettle and heat a deep ovenproof frying pan over medium-high heat. Preheat grill on high
• 2 deseed capsicum. Slice the capsicum and onion.
• Add oil to pan. Slit end of sausages and squeeze small portions of mince from casing into pan. Cook, tossing for 1 minute or until starts to brown. Add capsicum and onion. Cook tossing for 2 minutes or until onion starts to soften. Add sauce. Stir until combined.
• 4 Pour the boiling water into a large saucepan over high heat. Add the gnocchi and cook until the gnocchi rises to the surface. Drain.
• 5 Add gnocchi to frying pan. Toss until well combined. Sprinkle over chees. Grill for 1-2 minutes or until melted. Top with parsley.

CREAMY MUSHROOM AND TOMATO GNOCCHI BAKE

Steps:

• Add the gnocchi to boiling water and cook for 1 min until slightly softened. Drain and set aside.
• Heat the oil in a pan. Add the mushrooms and cook for about 5 minutes. Add the tin of tomatoes and let simmer for 10 minutes until slightly thickened.
• Stir the mascepone/philedelphia through the sauce to thicken it. Add the gnocchi and sauce to a deep baking dish and stir until the sauce is evenly distributed. Scatter over the mozzarella (if not using pre-grated mozzarella, press with kitchen roll to remove excess moisture).
• Bake for 20-30 minutes until golden on top. Serve warm.