Gnocchi Bake with Pancetta and Red Onion
Indulge in the comforting flavors of this decadent Gnocchi Bake with Pancetta and Red Onion, a quick and easy recipe perfect for cozy weeknight dinners or casual entertaining. Tender gnocchi are smothered in a rich tomato and cream-based sauce, infused with savory pancetta, sweet red onion, and fragrant garlic. Topped with a gooey layer of melted mozzarella and Parmesan cheese, this one-skillet dish is oven-baked to bubbly, golden perfection. With hints of freshly chopped basil and a kiss of Italian seasoning, every bite is a delightful blend of hearty and aromatic flavors. Ready in just 40 minutes, this gnocchi bake is perfect for feeding a family of four. Serve it with a crisp side salad or warm crusty bread for a truly satisfying meal.
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Recipe Information
Ingredients
- 500 g gnocchi
- 150 g pancetta, diced
- 1 large red onion, thinly sliced
- 2 garlic cloves, minced
- 400 g canned crushed tomatoes
- 100 ml heavy cream
- 150 g mozzarella, shredded
- 50 g Parmesan cheese, grated
- 2 tbsp olive oil
- 2 tbsp fresh basil leaves, chopped
- 1 tsp dried Italian seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions. Once the gnocchi float to the surface, drain and set aside.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-6 minutes.
Add the sliced red onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Pour in the canned crushed tomatoes, heavy cream, and dried Italian seasoning. Stir to combine, then season with salt and black pepper.
Bring the sauce to a simmer and let it cook for 5 minutes, allowing the flavors to meld together.
Add the cooked gnocchi to the skillet and gently toss to coat in the sauce. Stir in the fresh chopped basil.
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the gnocchi.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
Optional: Switch to the broiler for the last 2-3 minutes to give the cheese a golden, slightly crisp top.
Carefully remove the skillet from the oven and let the gnocchi bake cool for a few minutes before serving.
Garnish with extra fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1811 mg | 79% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.7 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 655 mg | 14% | |
*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.
