Baked Gnocchi

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I can’t decide if it’s a good or bad thing…that, a fair amount of my blog-worthy recipes, are the result of me, floundering around aimlessly in the kitchen, uninspired, with about 2 ingredients in the fridge.  Is that normal?  Does anyone else feel like they do that semi often?  There have been a few occasions, in which I actually have to really spend a lot of time pondering what dinner will be.  Racking my brain on my traffic filled commute home.  What the heck am I gonna make?  I hate those days.  I feel very un-chefy. baked gnocchi, vegetarian recipes, vegan recipes, vegetarian, pasta recipes, meatless monday, meatless monday recipes, gnocchi recipes, pasta recipes

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Usually, I’m stocked.  I have tons of veggies, fruit, tofu, tempeh, you name it, I got it.  But the last week or two I’ve run short on just about everything.  Including motivation AND any sort of inspiration.  Luckily, those days don’t happen all that often.  Although last week did seem to contain more than my fair share.  Even though I had just gone to the grocery store, I had no clue what I was going to make with any of that wonderful food.  None whatsoever.

Bakedgnocchi4

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After a 40 minute commute home, followed by about 15 minutes of staring blindly into my fridge, an idea slowly etched its way into my mind.  And when I say slowly…it was slow.  Like turtle slow.  It started when I pulled out my pack of fresh spinach gnocchi.  Fresh gnocchi, baked with cheese?  That could be good.  But I needed something else besides gnocchi baked in sauce and cheese.  Though I was completely tempted to leave it at that.

baked gnocchi, vegetarian recipes, vegan recipes, vegetarian, pasta recipes, meatless monday, meatless monday recipes, gnocchi recipes, pasta recipes

baked gnocchi, vegetarian recipes, vegan recipes, vegetarian, pasta recipes, meatless monday, meatless monday recipes, gnocchi recipes, pasta recipes Obviously, I’d throw in some vegetables, followed by a protein source (I went with tofu, but you meat eaters would love this with crumbled Italian sausage or small meatballs!).  Which ones, well that was a whole different question to tackle!  A quick scan of the crisper drawer, pantry and freezer and I came up with a mighty delicious combination of tasty extras for my gnocchi bake.  Artichokes, salty black olives, fresh broccoli florets.  All baked with a warm tomato sauce and topped with gooey cheese.  YUM!  My random, hastily thrown together baked gnocchi turned out awesome!  I guess it’s a good thing I’m uninspired every once in a while.  Great dishes are born!

Baked Gnocchi:
Ingredients:

  • 9 oz fresh spinach gnocchi
  • 1 cup artichoke hearts
  • 1 cup small broccoli florets
  • 1/3 cup kalamata olives, roughly chopped
  • 1 roasted red pepper, roughly chopped
  • 3/4 c cubed extra firm tofu OR white beans OR crumbled Italian sausage
  • 2 cups tomato sauce
  • 1/3 cup grated parmesan cheese
  • 1/4 cup vegetable stock

Instructions:

  1. Preheat oven to 375F.
  2. In a 9×9″ baking dish, evenly spread out 1 cup of the tomato sauce.  Add the stock to the sauce and mix together – this extra liquid will help the gnocchi to fully cook.
  3. Sprinkle the gnocchi across the top sauce mixture.  You want them to be mostly submerged in the sauce so they absorb the liquid and become tender and fully cooked.
  4. Next, add in all the other ingredients except the cheese and remaining sauce over the top of the gnocchi.
  5. Drizzle the top of the casserole with the remaining sauce.  You want everything mostly covered with sauce, so it doesn’t burn in the oven.  Sprinkle on the grated parmesan cheese.
  6. Bake the gnocchi, covered with aluminum foil for about 35-40 minutes until fully cooked and warmed through.  Remove the foil and place the gnocchi under the broiler for 3-5 minutes until the top is golden brown and some bits become crispy.
  7. Allow to cool slightly and serve warm!

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