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gnocchi bake recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, smoky harissa sauce transforms store-bought gnocchi into a rich casserole with crispy, golden edges, creating a hearty main dish.
Ingredients
Scale
- 17.5 oz potato gnocchi (500g)
- 14 oz roasted red bell peppers (about 2 large)
- 1 tablespoon olive oil, plus extra for roasting
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons harissa paste
- 1 tablespoon tomato paste
- 1 cup vegetable stock
- 0.5 cup full-fat milk
- 0.5 cup heavy cream
- 1 teaspoon granulated sugar
- 0.5 teaspoon salt, or to taste
- 0.25 teaspoon black pepper, or to taste
- 5.3 oz shredded mozzarella cheese (150g)
- 2.6 oz crumbled feta cheese (75g)
- 2 tablespoons fresh parsley, chopped (garnish)
- 1 teaspoon chili oil, optional (garnish)
Instructions
- Preheat Oven and Prep Peppers: Preheat oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish. If using fresh peppers, halve and deseed them, toss with olive oil, and roast cut-side down on a baking sheet for 20-25 minutes until blistered and charred. Transfer hot peppers to a bowl and cover tightly with plastic wrap to steam for 10 minutes. Peel skins and roughly chop pepper flesh; drain excess liquid if necessary.
- Sauté Aromatics: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Build and Simmer Sauce: Stir in the harissa paste and tomato paste, cooking for 2 minutes to deepen their flavors. Add the chopped roasted red peppers, vegetable stock, milk, heavy cream, sugar, salt, and black pepper. Bring the mixture to a gentle simmer, reduce heat to low, and cook for 5 minutes, allowing flavors to meld.
- Blend for Creaminess: Carefully transfer the sauce mixture to a blender or use an immersion blender to blend until completely smooth and creamy. Taste and adjust seasoning as needed before moving on.
- Assemble Gnocchi Bake: Add the gnocchi to the prepared baking dish; do not pre-cook the gnocchi. Pour the creamy harissa and roasted red pepper sauce evenly over the gnocchi, tossing gently to ensure all gnocchi are coated. Sprinkle half of the shredded mozzarella and half of the crumbled feta over the mixture, then gently stir to distribute some cheese throughout.
- Bake and Brown: Evenly spread the remaining shredded mozzarella and crumbled feta over the top of the gnocchi. Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese on top is melted and golden brown. For extra browning, broil for 2-3 minutes at the end, watching carefully to prevent burning.
- Rest and Garnish: Remove the gnocchi bake from the oven and let rest for 5 minutes before serving. Garnish with a sprinkle of fresh chopped parsley and a drizzle of chili oil (if using) before serving.
Notes
To make this recipe truly vegetarian, ensure both the mozzarella and feta cheeses are made with microbial rennet. Use store-bought roasted peppers as a time-saving shortcut for busy weeknights. If the bake looks too dry before baking, add another splash of milk or stock to ensure the gnocchi cooks properly and stays creamy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (~300g)
- Calories: 510 calories
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 65 mg