Recipes › Pasta › Gnocchi Bake Recipe

Gnocchi Bake Recipe

Recipe by Pedro M. A. Neves

This Italian gnocchi bake combines pillowy potato gnocchi with a rich tomato ragù and melted cheese for a comforting, rustic main course. Similar to lasagna in presentation, this dish layers tender gnocchi with savory sauce and creates a golden, bubbling top when baked. Perfect for feeding a crowd, it's a satisfying weeknight dinner that tastes like it came from a traditional trattoria.

Ingredients

• 1 kg (2.2 lbs) fresh potato gnocchi or 800 g (1.75 lbs) store-bought
• 500 ml (2 cups) whole milk
• 40 g (3 tablespoons) butter
• 30 g (1/4 cup) all-purpose flour
• 100 g (1 cup) Parmigiano-Reggiano, finely grated
• 400 g (14 oz) crushed San Marzano tomatoes
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 tablespoons extra virgin olive oil
• 200 g (7 oz) fresh mozzarella, torn into pieces
• 1 small onion, finely diced
• Salt and black pepper to taste
• 8-10 fresh basil leaves
• 1/2 teaspoon dried oregano

Instructions

1. Preheat the oven to 190°C (375°F). Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and minced garlic, stirring occasionally until softened and fragrant, about 3-4 minutes.

2. Stir in the tomato paste and cook for 1 minute to caramelize slightly, then add the crushed tomatoes and oregano. Simmer the ragù over low heat for 12-15 minutes, stirring occasionally, until the sauce thickens and flavors meld. Season with salt and pepper to taste.

3. While the ragù simmers, prepare the béchamel sauce. Melt butter in a separate medium saucepan over medium heat. Whisk in the flour until a smooth paste forms, cooking for 1-2 minutes while stirring constantly to remove the raw flour taste.

4. Gradually pour the cold milk into the roux while whisking continuously to prevent lumps from forming. Continue whisking over medium heat for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in 75 g (3/4 cup) of the grated Parmigiano-Reggiano. Season with a pinch of salt and white pepper.

5. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, then continue cooking for an additional 1-2 minutes. Drain gently in a colander, being careful not to break the delicate dumplings.

6. Spread a thin layer of tomato ragù on the bottom of a 9x13 inch (23x33 cm) baking dish. Layer half of the cooked gnocchi evenly over the sauce, then spread half of the remaining ragù over the gnocchi. Pour half of the béchamel over this layer, then dot with half of the fresh mozzarella pieces.

7. Repeat the layering process with the remaining gnocchi, ragù, béchamel, and mozzarella. Sprinkle the remaining 25 g (1/4 cup) Parmigiano-Reggiano evenly over the top. Drizzle lightly with the remaining 1 tablespoon of olive oil.

8. Bake uncovered in the preheated oven for 25-30 minutes until the top is golden brown and the edges are bubbling. The internal temperature should reach 65°C (150°F) when measured with a thermometer in the center.

9. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh basil leaves torn by hand just before serving. Serve directly from the baking dish or cut into portions with a sharp spoon or small spatula.

Substitutions

• Use 200 g (7 oz) of ricotta mixed with 100 g (3.5 oz) of grated Pecorino Romano instead of fresh mozzarella for a tangier flavor
• Replace the tomato ragù with a mushroom and sage sauce made from sautéed cremini mushrooms, shallots, garlic, vegetable broth, and fresh sage
• Substitute heavy cream mixed in equal parts with the milk in the béchamel for a richer sauce
• Use dairy-free milk and nutritional yeast in place of traditional béchamel for a vegan version, using olive oil instead of butter

Tips

• Do not overcook the gnocchi before layering; they will continue to cook in the oven and should remain tender rather than mushy
• For extra flavor depth, add 1-2 tablespoons of red wine to the tomato ragù and let it reduce by half before adding the tomatoes
• If preparing ahead, assemble the unbaked gnocchi bake, cover tightly with plastic wrap, and refrigerate for up to 24 hours; add 5-10 minutes to the baking time if baking directly from cold
• Use a meat thermometer to ensure the bake is heated through evenly, checking in the center of the dish rather than at the edges

Gnocchi bake is a modern rustic Italian preparation that blends traditional gnocchi with the layered baking technique popularized by dishes like lasagna. While not as ancient as hand-rolled gnocchi, this comforting baked version reflects contemporary Italian home cooking and regional adaptations found throughout the peninsula, particularly in Northern Italy where cream-based sauces are common.

You might also like

Gnocchi I Recipe

70 min · Pasta

Gnocchi Primavera Recipe

55 min · Pasta

Green Spaghetti Recipe

27 min · Pasta

Halloween Pasta Recipe

55 min · Pasta