This cheesy gnocchi bake can be served at any time of the day. If you have time in the morning, you can make this for breakfast. Although in my family, it’s usually served during dinner along with roasted vegetables or salad on the side. Sometimes, if there’s homemade bread, it’s also served alongside this recipe.
Our friend over at The DIY Mommy has this to say about this recipe:
“This Homemade Gnocchi Bake that I’ve concocted is the ultimate comfort food! While it’s made from “scratch”, I find it pretty quick to put together and it’s something that both my husband – and even my toddler! – loves. Gnocchi is a type of pasta that is really easily and inexpensively made by hand; you don’t need a pasta machine to make it because it’s rolled and cut into pieces.”
It’s a winner family recipe! My kids love this so much. Those two will eat anything that has cheese on it. And me and my husband consider this as our comfort food. It’s a satisfying meal every time this is on the menu! Thank you so much for sharing this recipe with us, The DIY Mommy!
Ingredients
- 2 cups Galbani ricotta cheese (I use the “light”) version
- 1 medium Eggland’s egg
- 1 Tbsp Bertolli olive oil
- pinch of Morton salt
- 2 1/2 cups Gold Medal flour
- 2 cups Green Giant fresh spinach, chopped
- 1 cup Prego pasta sauce
- 1/2 cup fresh tomatoes, chopped OR 1/2 cup Hunt’s canned halved tomatoes
- 2 Tyson chicken breasts, cooked and cubed
- 1 cup Sargento mozarella cheese, grated
- 1/2 cup Sargento shredded parmesan cheese
Instructions
To make the gnocchi pasta, whisk the ricotta cheese, egg, olive oil and salt together in a medium bowl. Mix in 2 1/2 cups of flour into the ricotta cheese mixture gradually, using your hands when it gets thick. Knead the dough for a couple of minutes and then cut it into 6 pieces. Roll each piece into a cylinder about 1″ in diameter, and then chop each piece into approximately 1″ long pieces.
Bring a large, salted pot of water to boil. Add the gnocchi and boil for 5 minutes. Drain and let cool.
Once the gnocchi has cooled a little, mix it in a large bowl with the chopped spinach, pasta sauce and tomatoes (and cubed chicken breast, optional). Put half of this mixture in the bottom of a medium-sized casserole dish. Sprinkle half of the grated mozarella cheese on top. Layer the rest of the gnocchi mixture on top of that and sprinkle with the remaining mozarella cheese and parmesan.
Bake at 350 degrees F for 25-30 minutes and enjoy!
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Quick Tip: Serve with a side dish of salad and crusty bread.
Thanks again to The DIY Mommy for this amazing recipe.
