We made gnocchi earlier this week and had a bunch left over so we made up a little personal gnocchi bake recipe to use them! The gnocchi were a little bit sad - they didn't have quite enough flour in them to hold their shape when we rolled them down the (brand new!) gnocchi board ($4, to get free shipping on Amazon). They tasted wonderful, though, so appearance didn't matter too much.
Here's what we did:
2 servings frozen gnocchi, homemade (or from the store)
4 small roma tomatoes, about 2c
2 Tbsp or more chopped fresh basil
1/2 tsp crushed red chili flakes
3 large cloves garlic, minced or pressed
grana padano or parmegiano reggiano cheese
salt & pepper to taste
parsley, for garnish
Preheat oven to 350ºF. Put the gnocchi in an oven-proof dish. Using an immersion blender or regular blender, puree the tomatoes until they're as smooth as you like. Add to a small saucepan, along with the chili flakes, garlic, salt and pepper, and a splash of olive oil. Simmer for 10 minutes or so, until it's thickened a little bit. Ours was still fairly watery at this point. Add the basil. Pour over the gnocchi and grate as much cheese as you like on top - we used less than an ounce each. Bake in oven, uncovered, for 30 minutes. When the cheese starts to smell delicious and the sauce has reduced, it's done! Top with parsley.
It was a super simple dish and cost hardly anything to make (tomatoes were $1/lb this week). The options are kind of limitless as far as what to add to the gnocchi before baking, so we're excited to try making it again!