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Creamy Roasted Garlic Tomato Gnocchi Bake

A close-up of a serving of Creamy Roasted Garlic Tomato Gnocchi Bake with a bubbly, browned cheese topping.
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A simple recipe for a rich, baked gnocchi dish featuring sweet roasted garlic and a creamy tomato sauce.

Ingredients

Scale
  • 2 heads garlic
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 pound potato gnocchi
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup heavy cream
  • 1/2 cup vegetable broth
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup cream cheese, cubed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Cut the top quarter off each head of garlic to expose the cloves. Place the heads on a small piece of foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast for 30 to 35 minutes until the cloves are soft.
  2. While the garlic roasts, lightly grease a 9×9 inch baking dish or similar size.
  3. Once the garlic is cool enough to handle, squeeze the softened cloves out of their skins into a medium bowl. Mash the roasted garlic with a fork until smooth.
  4. In a separate bowl, whisk together the mashed roasted garlic, diced tomatoes (with juice), heavy cream, vegetable broth, Parmesan cheese, cream cheese cubes, oregano, salt, and pepper until the cream cheese is mostly incorporated.
  5. Add the uncooked gnocchi directly into the sauce mixture and stir to coat everything evenly.
  6. Pour the gnocchi and sauce mixture into the prepared baking dish.
  7. Sprinkle the mozzarella cheese and a little extra Parmesan cheese over the top.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
  9. Let the bake rest for 5 minutes before serving.

Notes

  • For extra flavor, add 1/2 teaspoon of red pepper flakes to the sauce mixture before baking.
  • If the sauce seems too thick before baking, add 1 to 2 tablespoons of water or broth until you reach your desired consistency.
  • You can use fresh basil leaves torn over the top after baking for color and fresh flavor.

Nutrition

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