Recipe Background
Ultimate Baked Gnocchi redefines quick comfort food with gooey cheese.
The first time I encountered the magic of gnocchi was during a spontaneous cooking escapade in my shoebox of a college dorm room. My roommate had just broken up with her boyfriend, and we both needed the comfort of something warm and cheesy. Scouring the local grocery store, we stumbled upon a package of gnocchi that fit our meager budget. With garlic always on hand and some kale that had to be used, it was time to improvise. I always say, a splash of olive oil and a hint of red pepper flakes can work wonders, and this dish was no exception. As the garlic and fennel seeds sizzled, we couldn't help but laugh at our collective lack of cooking skills.
That night, we discovered the joy of layering flavors. Pouring in canned tomatoes, a pantry staple, and breaking them up with a wooden spoon, we watched our sauce come to life. The gnocchi cooked perfectly in its blanket of vibrant sauce, each piece absorbing the garlic and oregano. When we added slices of mozzarella and a generous sprinkle of Pecorino Romano, the baking transformed our creation into a bubbling masterpiece. It might have been college fare, but with each cheesy bite, we knew we'd crafted something special. Let the dish rest for a few minutes after baking to ensure every portion holds its shape. It's a tip I discovered that evening, somewhere between the laughter and newfound culinary courage.
Ingredients
- 3 tablespoons olive oil
- 4 large cloves garlic chopped small
- 1/4 teaspoon red pepper flakes
- 1 tablespoon whole fennel seeds
- 1 (28-ounce) can whole peeled tomatoes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons dried oregano
- 4 cups kale stems removed, chopped
- 1/2 pound fully-cooked Italian sausage links cut into 1-inch chunks
- 1 1/2 (16-ounce) packages gnocchi
- 3/4 cup Pecorino Romano or parmesan cheese grated
- 1 (8-ounce) package mozzarella cheese cut into 1/4-inch slices
Directions
- Preheat the oven to 350 degrees F.
- In a 12-inch, ovenproof skillet over medium heat, add the olive oil.
- Add the garlic, the red pepper flakes, and the fennel seeds and cook, while stirring, until fragrant, about 2-3 minutes.
- Add the tomatoes and their juices, the salt, the pepper, and the oregano to the garlic mixture and stir to combine, while roughly breaking up the tomatoes with a spoon.
- Add the kale to the skillet and reduce the heat to low.
- Simmer until the sauce has thickened slightly and the kale is tender, about 10 minutes.
- Transfer the skillet from the heat.
- Add the sausage pieces and the gnocchi to the skillet and stir to combine.
- Evenly top the gnocchi mixture with the Pecorino Romano and the mozzarella slices.
- Bake until it is heated through and is bubbling, about 20 minutes.
- Serve hot.
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