I did almost every to spec but out of time and budget limits, I used 14 oz of my own pasta sauce and some leftover shredded mozzarella plus 2 broken up sticks of string cheese. I really liked the taste, the crispy broiled cheese on top, and think it's an a great way to cook gnocchi-- but I think next time I should boil it ahead of time because I felt the pieces weren't cooked all the way. All in all though, a great-tasting recipe and a definite keeper because it was simple and fast to whip up and packed with flavor. Made as a VIP recipenap for Veggie Swap 17.
This was good. I found that this cooking method left the gnocchi a little gummy....but it seems I am the only one that happened to. Next time I think I'll add something for a little texture differential. Thanks for the recipe Sarah_Jayne...
My family wants to move to your house if you always make stuff like this. This dish is so easy to make and so delicious. Like a few others, I added about a 1/2 cup of water to keep the gnocchi from sticking to the pan. No basil?fresh or dried?on hand, so used a tablespoon each of dried chives and dried parsley. Sprinkled deep fried onions over the top, which added a nice crunch. Great recipe and one I'll make often. In fact, it's going into my Top 100 Cookbook. Thanks so much for posting.
Let me start by saying that I made a few changes: I added about a tsp of salt and 2 tsp of sugar, doubled the garlic, and also added 1 cup of red wine and 1/2 can of tomato paste with about 3/4 lb of sliced italian sausage. I must say that I really liked the result--and am very glad I added the wine and tomato paste--I don't think there would have been enough sauce otherwise (especially with the sausage). Thank you for a keeper! Update: For us (and for my reference), this became a 5 star recipe with my previous changes, roasted garlic tomato paste, extra mozzerella, and leaving out the red pepper. Thanks again!
First time eating gnocchi. I doubled the recipe because one package was not enough for the five of us. Made the mistake of adding too much extra water while gnocchi was cooking - result was quite soupy. Skipped the broiling step because I just added some cheese on the top and the pasta was warm enough to melt it. Had to use dried basil. Will make again using fresh.
We definitely liked this and we were able to veganize it with some vegan Mexican shred "cheese" on top. I did enhance the sauce a bit by using crushed tomatoes and added 1/4 cup of chianti, a little sugar, and some Italian Seasoning. Also threw in about 10 sliced button mushrooms and some capers. My gnocchi were sticking during the bottom of the pan during the cooking phase, so I added some extra sauce and water. We ate half and froze half for later!
Absolutely delicious! I used 1/2 whole wheat and 1/2 potato gnocchi and doubled the sauce. I also used leftover homemade marinara instead of the canned tomatos. Will definitely make this again!
So good! I happened to have a can of italian diced tomatoes and they worked very nicely in this dish. Will make again!
This was the first recipe I've tried using gnocchi. It was delicious. Used stewed tomatoes and dried basil, along with a touch of sugar to cut acidity. I boiled the gnocchi til it rose to the top of the boiling water which was fine, but I'm wondering if they were overcooked after baking. Just a tad pasty. Next time I'll try baking with the sauce and additional water. My DIL loved this dish, which I served as a side for Christmas dinner.