Delicious Baked Gnocchi, Tomatoes and Bocconcini baked into easy, comfort food goodness. Made fast and easy with pre-made gnocchi.
I do believe that Spring has almost sprung! I have to say almost, since there is still actually snow on the ground here. But it’s melting – slowly and steadily. I’ll take it. Soon dishes like this might start to feel a little heavy and honestly, that’s a bit of a shame. Before that time arrives, I thought I’d sneak in just one more bowl of comforting deliciousness.
This baked gnocchi dish is perfect weeknight fare. You can be eating this one in less than 45 minutes and that includes the 20 minutes it spends in the oven. No need to make your own gnocchi (although you certainly can). Start with pre-made fresh, frozen or shelf-stable gnocchi. Boil it up and combine it with a quick canned cherry tomato sauce, fresh arugula (or spinach) and some bocconcini. Spoon into baking dishes and pop into the oven for 15-20 minutes, just long enough to melt the bocconcini. I think that’s just about enough time to crack open a bottle of your favourite red and enjoy a pre-dinner glass.
If I haven’t convinced you to try this dish and because they say that a picture speaks a thousand words, I’ll leave it to this next photo to demonstrate the absolute best part of this dish!
Cook’s Notes for Baked Gnocchi, Tomatoes and Bocconcini
If you can’t find canned cherry tomatoes where you are, you could use canned diced tomatoes instead. A small can is all you need.
Either arugula or spinach is lovely in this dish, but you could also use any leafy green such as kale or chard, if you like.
Baked Gnocchi with Cherry Tomatoes and Bocconcini
- 500 g gnocchi 16 oz. frozen, fresh or shelf-stable
- 2 Tbsp. butter
- 1 clove garlic minced
- 400 g canned cherry tomatoes 14oz, with juice
- 2 handfuls fresh baby arugula or baby spinach
- 12 bocconcini balls large cherry sized
- Freshly grated Parmesan cheese
Bring a large pot of water to a boil. Meanwhile, in a saute pan over medium heat, melt butter. Add garlic and cook, stirring, until softened. Add can of cherry tomatoes, with juice. Bring to a boil, then reduce heat to low and allow to simmer. Stir gently to avoid breaking up cherry tomatoes. Taste and add salt and pepper, as needed.
When water is boiling, add 1 tsp. of salt. Cook gnocchi according to package instructions.
Preheat oven to 350° F. and place individual baking dishes (or one large baking dish) on to a baking sheet. Set aside.
Meanwhile, in a large bowl, add arugula or spinach. When gnocchi is cooked, drain and pour over arugula in bowl. Stir to combine (heat from gnocchi will wilt arugula). Add a bit of salt and pepper and stir to combine. Pour tomato sauce with tomatoes over top and stir gently to combine. Add bocconcini and stir.
Spoon mixture into prepared dish or dishes, ensuring that each one gets 3-4 bocconcini. Top with a bit of freshly grated Parmesan. Put baking sheet with baking dishes in to oven for 15-20 minutes, until bocconcini is melted and sauce is bubbling.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!