Sun dried tomatoes and basil and a creamy sauce are all it would take to bring me to the dinner table any time. But add in some pillow-soft gnocchi and bursting cherry tomatoes? I'm gonna run to get the first helping! If you're like me, then this recipe for Baked Gnocchi with Sun Dried Tomato Cream is my gift to you. It's indulgent and savory and worth the 20 minutes of prep, I guarantee it.
If you love gnocchi, try this Veggie Packed Chicken Gnocchi Soup for Instant Pot or Stove Top, too!
Ingredients and Preparation
You'll start by making a basic béchamel sauce for a creamy base. Melt the butter in a large sauce pan or soup pot and whisk in the flour until smooth. Add the milk in very gradually, whisking constantly for a smooth sauce. Once all of the milk is incorporated, the sauce has to come to a boil to thicken completely. You've made a basic "mother" sauce, congratulations!
Next, I add in all of the big flavor! Stir in mozzarella and Parmesan, oregano, garlic powder, thyme, and kosher salt. Finally, add in the drained sun dried tomatoes. I use ones that are sliced in strips and jarred in oil. If you are using a dried version, you may want to plump them up with a few tablespoons of hot water before you start the béchamel. Once the cheeses are melted, blend the sauce smooth with an immersion blender or transfer the sauce to a regular blender. Be careful of blending hot liquids, I always cover the top with a kitchen towel for insurance. Transfer the sauce back to the pot if you are using a blender.
Stir in the spinach until wilted, then add the gnocchi, tomatoes, and basil. Transfer this mixture to a baking dish and prepare the crumb topping. Mix melted butter, shredded mozzarella, and Italian breadcrumbs and sprinkle this over the gnocchi. Bake for 45 minutes, until the breadcrumbs are golden and the sauce is bubbling along the edges.
Serving Baked Gnocchi with Sun Dried Tomato Cream
Serve the Baked Gnocchi with Sun Dried Tomato Cream Sauce right after it comes out of the oven. The sauce will thicken as it cools. We enjoy this as a main dish, it's plenty hearty to fill you up! It is also an excellent side dish and will feed 8 people as an accompaniment to grilled chicken. The gnocchi are best on the day they are prepared, but you can refrigerate leftovers for a few days and reheat them in the microwave.
Try It and Share
I hope you try this Baked Gnocchi with Sun Dried Tomato Cream and share the recipe with family or friends. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Are you looking for another casserole dinner that feeds the whole family? Try my Curried Broccoli, Chicken, and Cheddar Casserole!
Baked Gnocchi with Sun Dried Tomato Cream
Ingredients
Sun Dried Tomato Cream
- 2 tablespoon butter, salted
- 2 tablespoon all-purpose flour
- 3 cups milk
- 3 oz. shredded mozzarella
- 2 oz shredded or grated Parmesan
- ½ cup sun dried tomatoes in oil, drained
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
Stir-Ins
- 6 oz. baby spinach
- 16 oz. gnocchi
- 10 oz. cherry tomatoes 1 US dry pint
- 5-7 leaves basil, sliced thinly
Breadcrumb Topping
- 2 tablespoon salted butter, melted
- ½ cup Italian breadcrumbs
- 2 oz. shredded mozzarella
Instructions
Prepare the Sun Dried Tomato Cream
- Preheat oven to 375°F and grease a 3-qt. baking dish (or a 9x13" pan).
- In a large sauce pan or soup pot, melt the 2 tablespoons of butter over medium heat. Add in the flour and cook for 30 seconds to a minute, stirring until the flour is smooth.
- Whisk in the milk slowly until all three cups are added and the mixture is smooth. Bring to a boil over medium-high heat, stirring constantly.
- Stir in the mozzarella, Parmesan, sun dried tomatoes, oregano, garlic powder, thyme, and salt until the cheeses are melted. Remove from heat.
- Use an immersion blender to blend the sauce until it is smooth. Alternatively, transfer the sauce to a blender to blend it smooth then pour it back into the pot.
Add the Stir-Ins
- Add the spinach into the blended sauce and stir until the spinach wilts.
- Add in the gnocchi, tomatoes, and basil and stir to combine.
- Transfer the gnocchi mixture to the baking dish.
Prepare Crumb Topping and Bake
- Stir together the melted butter, shredded mozzarella, and bread crumbs until well combined. Sprinkle the mixture over the gnocchi evenly.
- Bake, uncovered, for 45 minutes or until the top is golden and the sauce bubbles around the edges. Serve immediately.
Jean Waltman says
I finally had all the ingredients in the house at the same time, so I made this dish for Sunday dinner. With Italian sausages and a green salad as accompaniments, it was a beautiful, classy and very delicious meal. The gnocchi casserole was mild, creamy and so tasty.
Cassie @ Plan. Eat. Post. Repeat. says
I'm so glad you enjoyed it! That sounds like a delicious meal.