Joanna Gaines Gnocchi

This bubbly, savory Joanna Gaines Gnocchi is made with pillowy potato gnocchi, burst cherry tomatoes, and fresh mozzarella, ready in 35 minutes. Slicing into the hot dish reveals gooey strands of melted cheese stretching from the blistered tomatoes. I rely on this easy meal whenever I need something comforting on a busy weeknight.

Why This Classic Works

I used to think making gnocchi required hours of kneading and rolling dough by hand. This baked method skips all that stress by using store-bought gnocchi roasted directly in the pan.

I learned that you do not even need to boil the gnocchi first. The moisture from the roasting tomatoes creates enough steam to cook the dumplings perfectly without turning them to mush.

Joanna Gaines Gnocchi Ingredients

• 1 lb (16 oz) store-bought potato gnocchi
• 2 pints cherry tomatoes
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 oz fresh mozzarella cheese, torn into pieces
• 1/4 cup fresh basil leaves, roughly chopped

How To Make Joanna Gaines Gnocchi

1. Preheat the oven: Preheat your oven to 400°F (200°C) and grab a 9×13 inch baking dish.
2. Mix the base: Toss the potato gnocchi, cherry tomatoes, olive oil, minced garlic, salt, and pepper directly in the baking dish.
3. Bake the gnocchi: Roast in the oven for 20 minutes until the tomatoes start to burst and release their juices.
4. Add the cheese: Remove the dish from the oven and scatter the torn fresh mozzarella evenly over the top.
5. Melt and serve: Return to the oven for 5 to 7 minutes until the cheese is melted and bubbling. Garnish with fresh basil before serving.

Recipe Tips

• Skip the boiling: Do not boil the gnocchi beforehand, or they will become gummy when baked.
• Use fresh mozzarella: Fresh mozzarella melts beautifully and creates better cheese pulls than pre-shredded varieties.
• Watch the tomatoes: Wait until the tomatoes fully burst so their juices can create a natural sauce.

What To Serve With Baked Gnocchi

This rich and cheesy dish pairs nicely with a crisp green salad tossed in a simple vinaigrette. A slice of crusty garlic bread is also excellent for soaking up the roasted tomato juices.

How To Store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until the cheese is bubbly again. Freezing is not recommended as the fresh mozzarella will change texture.

FAQs

Can I use cauliflower gnocchi?

Yes, but you may need to adjust the baking time slightly to ensure they cook through without getting mushy.

Do I need to cover the baking dish?

No, leaving it uncovered helps the tomatoes blister and prevents the gnocchi from getting soggy.

Can I add meat to this?

Absolutely. Cooked Italian sausage or shredded chicken makes a great addition to the dish before baking.

Nutrition

• Calories: 410 kcal
• Total Fat: 18 g
• Saturated Fat: 6 g
• Cholesterol: 30 mg
• Sodium: 650 mg
• Total Carbohydrate: 48 g
• Protein: 14 g

Try More Recipes:

• Joanna Gaines Banana Foster Pancakes
• Joanna Gaines Cucumber Salad
• Joanna Gaines Hot Dogs And Rice

Joanna Gaines Gnocchi

Recipe by Imen Dridi

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Joanna Gaines Gnocchi features pillowy potato dumplings and gooey melted mozzarella baked with sweet burst cherry tomatoes, ready in exactly 35 minutes. This satisfying one-pan meal is an effortless weeknight dinner option that your whole family will devour with minimal cleanup required.

Ingredients

• 1 lb (16 oz) store-bought potato gnocchi

• 2 pints cherry tomatoes

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 8 oz fresh mozzarella cheese, torn into pieces

• 1/4 cup fresh basil leaves, roughly chopped

Directions

• 1. Preheat the oven: Preheat your oven to 400°F (200°C) and grab a 9×13 inch baking dish.
• 2. Mix the base: Toss the potato gnocchi, cherry tomatoes, olive oil, minced garlic, salt, and pepper directly in the baking dish.
• 3. Bake the gnocchi: Roast in the oven for 20 minutes until the tomatoes start to burst and release their juices.
• 4. Add the cheese: Remove the dish from the oven and scatter the torn fresh mozzarella evenly over the top.
• 5. Melt and serve: Return to the oven for 5 to 7 minutes until the cheese is melted and bubbling. Garnish with fresh basil before serving.