Where this recipe comes from
The three things that never missed from my mom’s fridge growing up were gnocchi, tomato sauce and mozzarella.
This easy cheesy gnocchi bake is my take on my mom’s recipe! Her recipe is even simpler than this, she wouldn’t use the bacon and she’d replace the low moisture mozzarella with some delicious smoked scamorza; but I find that this version appeals more to the british tastebuds!
The texture of the creamy gnocchi fusing with melted, gooey cheese, velvety tomato passata and crispy smoked bacon is just incredible to bite into.
It’s ready in 20 minutes and it requires minimal to no prepping and just a few simple ingredients.
Easy Cheesy Gnocchi Bake
This comforting gnocchi bake is the perfect weeknight dinner—soft potato gnocchi baked in a rich tomato sauce with crispy bacon, melty mozzarella, and a generous sprinkle of Parmigiano. Quick to prep, family-friendly, and loaded with cheesy goodness!
Ingredients
- 500 gr Gnocchi
- 100 gr Bacon Lardons
- 150 gr Mozzarella low moisture, cut in cubes
- 40 gr Parmigiano Reggiano freshly grated
- 4 tbsp Olive Oil
- 300 gr Tomato Passata
- 2 tbsp Dried Oregano
- 8 leaves Fresh Basil
Instructions
- Fill a saucepan with water and wait for it to boil. In the meantime, ad your bacon lardons to a cold pan and set the heat to medium-high. Don’t add any oil! The bacon’s fat will render and allow it to crisp just perfectly!100 gr Bacon Lardons
- When your bacon is nice and crispy, separate the solids from the fat it released in the pan. Keep all that liquid goodness on the side.
- When the water boils, add a generous pinch of salt and throw your gnocchi in. Cook for 2 minutes, you will know your gnocchi is ready when they all float to the surface.500 gr Gnocchi
- When the gnocchi is cooked, drain them. Grab a casserole dish and add your drained gnocchi.
- Add Passata, low moisture mozzarella, half of your bacon, dried oregano, bacon rendered fat and oil to the same casserole. Heat your static oven at 220 degrees celsius and cook for 10 minutes, just until the mozzarella melts.150 gr Mozzarella, 4 tbsp Olive Oil, 300 gr Tomato Passata, 2 tbsp Dried Oregano
- After 10 minutes, add freshly grated parmigiano reggiano to cover the entirety of the surface. Add the casserole back in the oven and cook on the top shelf for 5 minutes, until the parmesan melts.40 gr Parmigiano Reggiano
- Seve and top with some fresh basil! And just like that, you did it! Good job! Buon appetito! 🍝✨
Video
If you enjoyed this Recipe, try this fish and chips next!
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