Gnocchi are pillowy pasta dumplings, typically made from potato, flour, and egg. Variations include those made from spinach, ricotta, or semolina flour. In this dish, we prepare the gnocchi baked-ziti style, with homemade tomato-basil sauce and a bubbling, melty layer of mozzarella cheese.
Recipe by: Chef Elana
Total time: 35-45 minutes
1 yellow onion
2 cloves garlic
⅔ bunch basil
3 ounces spring mix
1 can whole tomatoes
1 teaspoon dried oregano
⅛ teaspoon crushed red pepper (optional)
10 ounces gnocchi
½ cup shredded mozzarella cheese
1 ½ teaspoons Dijon mustard
1 tablespoon Champagne vinegar
2 tablespoons olive oil
1. Prepare Ingredients
Preheat oven to 425°F. Peel onion and mince. Mince garlic. Rinse basil and tear leaves into bite-size pieces, discarding stems. Rinse spring mix and pat dry with paper towel. Place tomatoes and their juices in a large bowl and crush by hand.
2. Make Tomato Sauce
Heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium heat. When oil is shimmering, add onion. Cook until soft and translucent, about 5 minutes. Add dried oregano, crushed red pepper, if desired, and garlic and cook until golden, about 2 minutes. Add tomatoes and their juices and stir to combine. Bring to a simmer and cook until sauce is thickened slightly, about 5 minutes.
3. Cook Gnocchi
Taste sauce and add salt and pepper as needed. Add gnocchi and stir to coat. Simmer until warmed through, about 1 minute. Remove pan from heat and stir basil into sauce.
4. Bake Gnocchi
Sprinkle shredded mozzarella evenly over gnocchi in pan. Transfer to oven and bake until cheese is bubbling, about 5 minutes. Then turn broiler to high and broil until a golden crust forms, 3-5 minutes more.
5. Make Salad
While gnocchi bakes, in a large bowl, whisk together 1 ½ teaspoons Dijon mustard, Champagne vinegar, and 1 tablespoon olive oil. Taste and add salt and pepper as needed. Add spring mix and toss to coat.
6. Plate Gnocchi
Divide gnocchi evenly between 2 plates. Serve hot with salad alongside.