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I honestly don’t know what I would do if I couldn’t fall back on my dinner staple of pasta. When you don’t know what to make or when you just want something that’s really satisfying pasta is usually the way forward. But, so often I forget about gnocchi. Perhaps because it comes with a smallr number of portions in a package or because it doesn’t have the same shapes as wheat pasta I don’t usually think of it as my first choice.
After coming across this recipe for a baked gnocchi skillet I’m sold and will certainly be making this on the regular from now on. This dish has the perfect combination of smooth, creamy, acidic, and hearty for a tasty dinner.
First brown some ground beef in a large skillet, before removing it and then wiping out the pan. Then sauté garlic and diced tomatoes in the same pan.
Then add in 2 packages of gnocchi and some marinara to the pan along with some cream cheese. This last ingredient not only gives the sauce a creamy texture, but also a bit of tanginess that compliments the other flavors well.
The last step before baking is to add some sliced fresh mozzarella cheese on top and it brings the dish to a whole level. Once it’s done baking sprinkle some parsley on top and dish out this wonderful baked gnocchi which plumps up perfectly in the oven.
As good as this is the day you make it, I can say with 100% confidence that it’s even better the next day as leftovers, that is if it can make it that long!
Baked Gnocchi Skillet
Ingredients
- 1 lb ground beef
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1 (14 oz) can diced tomatoes, drained
- 2 (1 lb) packages gnocchi
- 1 teaspoon salt
- black pepper to taste
- 1 tablespoon fennel seeds
- 1 (24 oz) jar marinara sauce
- 3 tablespoons heavy cream
- 1 (8 oz) package cream cheese
- 8 oz fresh mozzarella, sliced
- 2 tablespoons freshly chopped parsley
Preparation
- Preheat oven to 400˚F. Brown beef in skillet. Remove from pan and wipe out pan. Heat olive oil over medium-high heat and add garlic, Italian seasoning, and tomatoes. Cook over until tomatoes begin to break down, about 5 minutes.
- Add beef back to pan along with gnocchi, salt, pepper, fennel, marinara sauce, and cream cheese. Stir to combine. When cream cheese is melted add cream and stir. Top with mozzarella and bake for 30 minutes or until gnocchi is tender. Cover with foil part way through cooking if top begins to scorch.
- Allow to cool for 15 minutes and garnish with parsley just before serving.
Recipe adapted from The Modern Proper.