Turn leftover mashed potatoes into a comforting, cheesy baked dish — perfect for a weeknight dinner or a cozy weekend treat.
Baked Gnocchi with Tomato Sauce and Cheese (Gnocchi la Cuptor cu Sos de Roșii și Brânzeturi)
Ingredients
For the gnocchi:
For the sauce:
For topping:
Instructions
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Prepare the gnocchi dough:
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Place the mashed potatoes in a bowl and mash well with a fork.
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Gradually add flour until a slightly firm, non-sticky dough forms.
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Let the dough rest for 10 minutes.
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Shape the gnocchi:
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Dust your work surface with flour.
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Divide the dough into 3 portions and roll each into long ropes.
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Cut into small gnocchi-sized pieces and sprinkle with flour to prevent sticking.
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Make the sauce:
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In a skillet, heat the olive oil.
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Sauté the onion and garlic, add the bay leaf.
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Stir in the tomato paste and sun-dried tomatoes, then pour in the water.
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Season with salt, pepper, and herbs.
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Let simmer until the sauce reduces, then blend until smooth.
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Stir in fresh basil leaves.
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Cook the gnocchi:
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Boil them in salted water until they float to the surface (this means they’re done).
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Use a slotted spoon to remove them and save a bit of the cooking water.
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Assemble and bake:
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Pour the sauce into a baking dish and mix in the gnocchi and a bit of reserved pasta water.
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Top with torn mozzarella and plenty of grated parmesan.
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Bake in a preheated oven at 200°C (392°F) for 40 minutes, until golden and bubbly.
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