Gnocchi and Tomato Bake Oamc
Indulge in the comforting flavors of this Gnocchi and Tomato Bake OAMC, a hearty, cheesy dish perfect for busy weeknights or batch cooking. Featuring tender potato gnocchi smothered in a rich homemade tomato sauce infused with garlic, onions, and aromatic herbs like basil and oregano, this bake is topped with gooey mozzarella and savory Parmesan for a crowd-pleasing finish. With its one-dish convenience and freezer-friendly instructions for Once-A-Month Cooking (OAMC), this recipe balances ease with flavor, making it ideal for meal prep. Bake it fresh to enjoy golden, bubbly perfection, or freeze for a quick, satisfying meal anytime. Garnish with fresh parsley for a burst of color and brightness! Perfectly portioned for four servings, this cozy bake is a true comfort food classic.
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Recipe Information
Ingredients
- 500 grams Potato gnocchi
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 400 grams Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 200 grams Mozzarella cheese, shredded
- 50 grams Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, usually 2-3 minutes, or until they float to the surface. Drain and set aside.
While the gnocchi cooked, heat the olive oil over medium heat in a large skillet. Add the chopped onion and sauté until softened, about 3-4 minutes.
Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to avoid burning.
Stir in the canned diced tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Simmer the sauce for about 5-7 minutes until slightly thickened.
In a baking dish, layer half of the cooked gnocchi. Spoon half of the tomato sauce over the gnocchi, then sprinkle half of the mozzarella and Parmesan cheeses on top.
Repeat the layers with the remaining gnocchi, sauce, and cheeses.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool slightly before serving. Optionally, garnish with freshly chopped parsley for added color and flavor.
To freeze for OAMC, let the dish cool completely, wrap it tightly in foil and plastic wrap, and store in the freezer for up to 3 months. To reheat, bake from frozen at 180°C (350°F) for 35-40 minutes, or until warmed through.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 6409 mg | 279% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 29.0 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2286 mg | 176% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2194 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
