Pillowy and tender gnocchi blanketed in a vivid savoury tomato sauce covered with dollops of creamy ricotta is absolutely gorgeous and inviting and using skillet gnocchi makes this recipe a breeze. With a cozy bake such as this; it's easy to add chopped zucchini or spinach while sautéing the gnocchi in the skillet. A comforting low effort dish that makes a voluptuous scrumptious meal.
Cheesy Baked Gnocchi
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Serves 6
4 tablespoons (60 ml) olive oil, divided
1 package (700 g) Olivieri Skillet Gnocchi - Family Sized
2 teaspoons Italian herb seasoning
20 frozen Italian style chicken or beef meatballs
2 x 680 ml herb tomato or pasta sauce
1 1/2 cups (350 ml/500g) ricotta cheese
2 cups (500 ml) shredded mozzarella cheese, divided
4 tablespoons (60 ml) chopped fresh basil
salt and pepper, to taste
Heat 2 tablespoon (30 ml) olive oil in a large skillet or fry pan over medium heat. Add the Skillet Gnocchi and the Italian seasoning and sauté for 5 minutes or until gnocchi is golden brown and slightly crisp. Transfer gnocchi to a bowl.
Return the skillet to the heat and add the remaining oil and the meatballs, cook, turning meatballs occasionally for 5 to 7 minutes or until lightly browned. If using larger sized meatballs, they will need more time to brown so adjust the cooking time accordingly.
Stir in the pasta sauce and bring to a simmer; cover and cook for 5 to 7 minutes or until meatballs are cooked. Again, if using larger sized meatballs they will need more time to cook so do adjust the cooking time accordingly.
Meanwhile preheat oven to broil.
In a medium bowl stir ricotta cheese with 1 cup (250 ml) mozzarella cheese, basil, salt and pepper. Set aside.
Once the meatballs are heated and cooked in the sauce, remove the skillet from heat and spoon mixture into a 9 x 13 inch oven proof baking dish. Evenly spread the meatballs and nestle the gnocchi into the saucy tomato meatball mixture. Dollop the ricotta cheese mixture over the saucy meatball gnocchi mixture and sprinkle with remaining mozzarella cheese.
Broil in the oven for 4 to 6 minutes or until cheese is melted and bubbly.
Serve with extra fresh basil or Arrabbiata seasoning and a crusty Italian bread to soak up the extra tomato sauce.
Notes: Alternately you can add the cooked sautéed gnocchi, when the meatballs are finished cooking in the sauce, you just have to ensure you have a skillet large enough to hold and stir everything together before spooning into the oven proof baking dish and continuing on with the recipe.