Gnocchi with Tomato and Artichoke Sauce is the ultimate comfort food and 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 dish came to be. According to the Website PopSugar, “Gnocchi (pronounced “nyoh-kee”) means “lumps” in Italian, and refers to a thick, pillowy dumpling. 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! 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, 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!
The ingredients couldn’t be any simpler and 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.)
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, then 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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