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Creamy Roasted Garlic Tomato Gnocchi Bake

Close-up of a white bowl filled with cheesy, baked Creamy Roasted Garlic Tomato Gnocchi Bake, sprinkled with herbs.
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A simple recipe for a baked gnocchi dish featuring sweet roasted garlic, burst tomatoes, and a rich, creamy tomato sauce.

Ingredients

Scale
  • 2 heads garlic
  • 1 tablespoon olive oil (for roasting garlic)
  • 1 pound potato gnocchi, shelf-stable or fresh
  • 1 tablespoon olive oil (for sautéing)
  • 1 small yellow onion, diced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh basil leaves, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Prepare the roasted garlic: Slice about 1/4 inch off the top of each garlic head to expose the cloves. Place the heads on a small piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Bake for 30 to 40 minutes until the cloves are soft and golden brown. Let cool slightly.
  3. While the garlic roasts, cook the gnocchi according to package directions. Drain the gnocchi and set aside. Do not overcook.
  4. In a large, oven-safe skillet (cast iron works well), heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  5. Squeeze the roasted garlic pulp out of the skins directly into the skillet. Stir to combine with the onions.
  6. Add the canned diced tomatoes (with juice), heavy cream, and broth to the skillet. Stir well. Bring the mixture to a gentle simmer.
  7. Stir in the dried oregano, salt, and pepper. Cook for 3 minutes, allowing the sauce to thicken slightly.
  8. Remove the skillet from the heat. Stir in the cooked gnocchi and the 1/2 cup of Parmesan cheese until everything is coated in the creamy sauce.
  9. If your skillet is not oven-safe, transfer the mixture to a 9-inch baking dish. Sprinkle the top generously with extra Parmesan cheese.
  10. Bake for 10 to 15 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden.
  11. Remove from the oven, let rest for 5 minutes, then garnish with fresh chopped basil before serving.

Notes

  • If you use fresh gnocchi, reduce the initial boiling time to just 2 to 3 minutes.
  • For a richer flavor, substitute half of the heavy cream with cream cheese, softened.
  • Serve this bake with a simple side salad dressed with vinaigrette or crusty bread for dipping.

Nutrition

Find it online: https://eatableempress.com/creamy-roasted-garlic-tomato-gnocchi-bake/