Creamy Baked Gnocchi Mozzarella

Creamy baked gnocchi is the ultimate comfort food for nights when you want something indulgent and minimal fuss It balances pillowy potato gnocchi with tangy marinara stretchy mozzarella and a creamy finish that pulls it all together I turn to this dish for gatherings with friends or lazy Sunday suppers because it looks as cozy as it tastes but needs just a handful of ingredients

There is something magic about how fast this comes together I first made it for a movie night and now it is my go to when I want people to feel instantly at home

Ingredients

• Potato gnocchi: Soft and chewy these need to be fresh or shelf stable packaged for easy prep Choose brands with visible flecks of potato or a gentle aroma for best texture
• Marinara: Provides the savory tomato base Look for a sauce with minimal sugar for the best flavor
• Garlic cloves: Minced fresh garlic brings aromatic depth always use fresh for the sweetest flavor
• Baby mozzarella balls or pearls: These melt into oozy puddles Use high quality fresh mozzarella for gooey results
• Heavy cream: Adds luxurious silkiness Use one with at least 35 percent fat for richness
• Pasta water: The starchy water helps bring the sauce together Grab some right before draining gnocchi
• Grated Parmesan: Adds a salty nutty finish Freshly grated is ideal for melt and sharpness
• Chopped fresh basil: Provides bright herby notes Pick vibrant unbruised leaves for the most fragrance
• Olive oil or butter: Either works to carry flavor Soften butter for easy measuring or choose olive oil for fruitiness
• Salt: For seasoning Use kosher salt and remember to taste as you go

Instructions

Boil the Gnocchi:

Bring a large pot of water to a rolling boil and stir in enough salt so it tastes mildly salty Add the gnocchi and cook for three to four minutes or until the gnocchi float to the surface which means they are ready Immediately scoop out a half cup of pasta water before draining the rest

Sauté the Garlic:

In a roomy oven safe skillet or pan over medium heat warm the olive oil or butter Once hot add the minced garlic and cook for about one minute Stir constantly and keep the heat moderate so the garlic becomes fragrant but does not brown

Simmer the Sauce:

Pour the marinara into the skillet along with the chopped basil and grated parmesan Stir them all together and bring the sauce to a gentle simmer This lets the flavors meld and the cheese begin to emulsify into the sauce

Add the Cream Gnocchi and Pasta Water:

Take the pan off the heat and pour in the heavy cream then add the cooked gnocchi and reserved pasta water Mix until the cream is fully blended in and every gnocchi is bathed in sauce Watch for a creamy glossy consistency

Broil with Cheese:

Scatter the mozzarella balls over the top and sprinkle with extra parmesan Move the skillet to your oven and broil on high for two to three minutes until all the cheese melts and starts to get golden brown Bubbles and browned edges signal it is ready Pull out carefully using oven mitts

Serve Immediately:

This dish is at its best served piping hot right from the skillet Garnish with extra basil if you like and spoon onto plates while it is still molten and creamy

Fresh basil always makes me think of my grandmother’s garden She taught me to always chop it right before serving so the aroma is its freshest The mozzarella in this dish becomes impossibly gooey and is what my little nephew calls pizza cheese which always gets him running to the table

Storage tips

Let leftovers cool completely before transferring to a sealed container They hold up well in the refrigerator for up to three days When reheating add a splash of milk to keep the sauce creamy Avoid microwaving if you can because the cheese tends to toughen

Ingredient substitutions

Use half and half instead of heavy cream for a lighter result Sun dried tomato pesto is a great marinara swap for deeper flavor Try smoked mozzarella if you want a bold taste Parmesan can be swapped for pecorino or grana padano

Serving suggestions

Pair with a green salad and a tangy vinaigrette or toasted garlic bread This dish makes a lovely side to simple roasted chicken or can be the main event for a vegetarian meal Offer extra parmesan and fresh basil at the table for topping

Cultural and historical context

Gnocchi is a classic comfort food from northern Italy and often baked in creamy or cheesy sauces It is a celebration dish in many homes often served for holidays or gatherings This recipe bridges traditional flavors with a modern crave worthy twist

Seasonal Adaptations

Add baby spinach before baking for extra greens Swap fresh chopped cherry tomatoes for some of the marinara in summer Add roasted mushrooms for an earthy autumn spin

Success Stories

One friend who swore she did not like gnocchi tried this and called it her new favorite party food My toddler usually picky with texture gobbled up three servings and asked for the melty cheese part again It has become a regular request for potlucks and cozy game nights at our place

Freezer Meal Conversion

To freeze prepare the recipe up to the mixing stage with the cream and gnocchi Transfer to a freezer safe dish and cool completely Cover tightly Freeze up to three months Thaw overnight and bake uncovered at 350 degrees until hot and bubbly

This creamy baked gnocchi will have everyone asking for seconds Serve it bubbling and hot and enjoy a meal that is both simple and extraordinary

Recipe FAQs

→ What type of gnocchi works best?

Potato gnocchi are ideal for this dish as they become pillowy when baked and absorb the creamy sauce beautifully.

→ Can I substitute the mozzarella pearls?

Yes, you can use shredded or sliced mozzarella if pearls are unavailable—just spread evenly for a gooey topping.

→ Why reserve pasta water for the sauce?

The reserved pasta water adds starch, helping the sauce thicken and coat the gnocchi perfectly.

→ How do I achieve a golden cheese topping?

Broil the dish on high for 2-3 minutes after baking, watching until the cheese is melted and lightly browned.

→ What herbs pair well in this dish?

Fresh basil is classic for its bright flavor, but parsley or oregano can also provide aromatic balance.