Gnocchi with Tomato and Artichoke Sauce is the ultimate family favorite, true comfort food, it’s freezer friendly and this gnocchi recipe couldn’t be easier to make.
Gnocchi, you say, what’s that? Well, as it happens, my husband asked the same question, and that’s how this gnocchi dish came to be. Also, if you are wondering about the gnocchi pronunciation, according to the Website PopSugar, “Gnocchi (pronounced “nyoh-kee”) means “lumps” in Italian, and refers to a thick, pillowy dumpling.
Gnocchi is available fresh, frozen, or dried, the pasta is made from a dough based on potatoes, flour, farina, or semolina, which is rolled into long cylinder shapes, cut into bite-sized pieces, and sometimes decorated with forked ridges.”
I am a fan of pretty much anything “pasta”, and I couldn’t wait to try something that was described as a “thick, pillowy dumpling”! And, we weren’t disappointed. For this delicious casserole, I paired the gnocchi with some jarred artichoke pesto, jarred marinara sauce and, of course, cheese, lots of it. And I do have to say it was scrumptious! I’m on the hunt now for even more gnocchi recipes!
It’s vegetarian, so it would be perfect for “Meatless Monday”, is very kid-friendly, and only took minutes to combine everything, so it is an excellent choice for a quick weeknight dinner. And if you are wondering how to cook the gnocchi, it’s so easy to make, your kids could even make it for you!
Gnocchi with Tomato and Artichoke Sauce could be prepared in the morning, refrigerated and then popped in the oven when you get home if you know you will be short on time. It could also be prepared ahead of time, frozen and then served whenever you need a quick and easy meal. Oh, by the way, I should mention that Gnocchi cooks in 1-2 minutes flat! Really!
If you like easy comfort food recipes like this one, you might also be interested in these yummy recipes: Easy Chicken Marsala Pasta, Spaghetti Pie, and Easy Southern Style Chicken Divan.
The ingredients for Gnocchi with Tomato and Artichoke Sauce couldn’t be any simpler. You probably already have everything you need, except maybe the Gnocchi. You will need jarred or refrigerated marinara or tomato sauce ( I used Ragu 7-Herb Chunky Tomato Sauce, jarred, fresh, or refrigerated artichoke pesto (I used Stonewall Kitchen Artichoke Pesto, but any pesto would be delicious) and cheese (I used a shredded Four-Cheese Mexican Blend because that’s what I had and some Parmesan Cheese, but an Italian blend or most any cheese you like would work as well.)
(The photo above shows mozzarella cheese as an ingredient, but I decided not to use it and added the shredded cheese blend instead.)
How to make Gnocchi with Tomatoes and Artichokes
If you are ready to prepare this easy to make and delicious entree, gather your ingredients and preheat your oven to 375 degrees F.
To cook the gnocchi: bring water to boil in a large pot over high heat. Add 1 tsp salt. Add the gnocchi into the boiling water stirring gently and continuously with a wooden spoon. Cook the gnocchi, until tender, about 1-2 minutes or until they rise to the surface. Drain in a colander.
Mix the tomato sauce and artichoke pesto in a bowl and pour into a well-greased 8×8 or 9×9 baking dish. Add the gnocchi and mix well.
Top with the shredded cheese blend, and sprinkle the Parmesan cheese on top.
Bake for approximately 30 minutes, until the cheeses are melted and the sauce is bubbling. Serve immediately. Enjoy!
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Gnocchi with Tomato and Artichoke Sauce
- 1 pound fresh Gnocchi dried or frozen
- 1 tsp salt
- 2 cups marinara or tomato sauce jarred or refrigerated
- 1/2 cup artichoke pesto jarred or refrigerated
- 1 cup Four-Cheese Mexican Blend shredded
- 1/2 cup Parmesan cheese grated
- Preheat the oven to 375 degrees F.
- To cook gnocchi: bring water to boil in a large pot over high heat. Add 1 tsp salt. Add the gnocchi into the boiling water stirring gently and continuously with a wooden spoon. Cook the gnocchi, until tender, about 1-2 minutes or until they rise to the surface. Drain in a colander.
- Mix the tomato sauce and artichoke pesto in a bowl and pour into a well-greased 8x8 or 9x9 baking dish. Add the gnocchi and mix well.
- Top with the shredded cheese blend, then sprinkle the Parmesan cheese on top.
- Bake for approximately 30 minutes, until the cheese is melted and the sauce is bubbling. Serve immediately. Enjoy!