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Homemade Gnocchi Bake

December 23, 2011

This is a great recipe to use for leftover gnocchi, or potatoes for that matter, but also doubles as a rich dish perfect for vegetarian or non-vegetarian guests. Use the gnocchi recipe from my last posting, quickly top with ingredients and bake. This is a simple twist on basked pasta, and is really yummy. A perfect meal for when you have guests in the winter months. To really impress guests, and save time, use high quality tomato sauce, like Rao’s Homemade. I tend to use my own sauce, but if I am making a big meal for many people, sometimes its nice to have something premade, quick and quality. Since the meal is fairly inexpensive, its ok to splurge there.

In my family, Italian food represents family and the holidays, and I am thinking this Gnocchi Bake fits the bill.

We wish you a Happy Holiday season to you and yours.

Homemade Gnocchi Bake

  • 3 cups of homemade gnocchi (boiled for a minute, but not totally cooked)
  • 1 cup of mozzarella
  • 2 tb pecorino cheese
  • 2 cups of baby spinach, thinly sliced and chopped.
  • 2 cups of tomato sauce, divided
  • 1 tb butter, divided
  • salt and pepper

1. Preheat the oven to 375

2. In a baking dish, pour in the gnocchi, then sauce, and salt/pepper. Then place the chopped spinach on top, followed by the mozzarella, a little pecorino, and dab the butter in sections. Spoon a little leftover sauce on top.

3. Bake for 30-40 minutes, or until the cheese is golden.

 

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