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This one-pan cheesy gnocchi dish takes all the best bits from Italian comfort classics. You get soft potato dumplings, hearty tomato sauce, loads of gooey cheese, plus mushrooms and artichokes for extra punch. Tear up some basil at the end to keep things bright and fresh—you're in for a cozy meal.
Figured out on a drizzly day—if you barely simmer the gnocchi first, when you bake it, the sauce soaks in just right. Your final bite won't get soggy. It's kind of magic.
Irresistible Ingredients and Simple Shopping
- Garlic: Go for whole cloves, they bring real pop
- Pasta sauce: Use your top pick from the store
- Fresh basil: This gives the whole dish a lift
- Artichoke hearts: Marinated are awesome for more flavor
- Mozzarella: Pizza cheese melts best
- Mushrooms: Cremini have a hearty kick
- Gnocchi: Find good-quality potato ones for a satisfying texture
Super Easy How-To Guide
- Step 1:
- Start With Heat: Warm your oven-safe pan. Toss in onions and let them clear up. Next, brown the mushrooms. Before that, drop the gnocchi in boiling water and don't cook it all the way—take it out early. Build flavors as you go.
- Step 2:
- Stack It Up: Shred cheese. Layer on half over the cooked veggies and gnocchi. Drizzle on your sauce in stages. Toss in artichokes, then add garlic until you catch a whiff. Gently fold all together then top with the rest of the cheese.
- Step 3:
- Bake to Finish: Slide the pan into the oven. Keep an eye until the cheese bubbles and edge crisps. Check gnocchi is tender, but not falling apart. Let it cool a few and then dig in.
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Had friends over one time and realized getting everything chopped and ready ahead of time really makes it a breeze. That way, you can just focus on making it taste good instead of scrambling last minute.
Veggie Twist Ideas
Switch it up with these add-ins: Try caramelized onions. Toss in sautéed zucchini. Go with sun-dried tomatoes or roasted red peppers. Use spinach or kale for a green touch.
Prep Ahead Hacks
Take some work out early: Slice your veggies before. Shred cheese while it's cold. Cook gnocchi earlier in the day. Make the sauce ahead if you're starting from scratch. Chop herbs so they're ready at the finish.
Ways to Make It Special
Great for all get-togethers: Chunks stay warm if family's running late. Bring it along to a potluck. Friends are always impressed at casual parties. Works awesome for getting your meals ahead. Reheats great for a second dinner.
Switching Seasons Up
Change things as the months shift: In spring, peas and asparagus feel fresh. For summer, cherry tomatoes and more basil are perfect. Fall needs squash, while winter is best with kale and roasted garlic.
Best Sides to Serve
Fill out your table: Go for a crunchy green salad. Some garlic bread is always a hit. Try it with a light soup to start. A glass of Italian wine works. For dessert, fresh fruit keeps it refreshing.
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Storing It Right
Here's how to save extras: Use airtight containers and stash in the fridge for up to three days. To reheat, pop back in the oven. Top with more herbs once it's hot. Steer clear of freezing cooked gnocchi though.
This dish shows comfort food can feel a little fancy without trying hard. Whether you're feeding your family or having folks over, it's sure to bring people together and get everyone ready to eat.
Frequently Asked Questions
- → Can I get this gnocchi set up before I bake it?
- Yep, you can build the whole thing up to a day ahead. Just cover and chill. If it goes straight from the fridge, bake it a bit longer—add 5 to 10 minutes.
- → Which pasta sauce tastes the best here?
- Go with any tomato sauce you like—classic marinara, tomato basil, or that favorite jar you always grab.
- → Can I make this with frozen gnocchi?
- Absolutely, frozen gnocchi works. Just cook and drain how the package says before mixing in.
- → What's the best way to keep leftovers fresh?
- Pop leftovers into something airtight, stick them in the fridge for up to three days. Warm up in the microwave or oven whenever you want.
- → Does this dish work for vegetarians?
- Yep, it's all vegetarian! If you want to be extra sure, double-check your parmesan is the kind made for vegetarians.