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Creamy Roasted Garlic Tomato Gnocchi Bake

Close-up of a white bowl filled with Creamy Roasted Garlic Tomato Gnocchi Bake, topped with fresh basil and Parmesan.
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Prepare a simple, comforting one-pan dinner featuring soft gnocchi baked in a rich, creamy tomato sauce infused with sweet roasted garlic.

Ingredients

Scale
  • 1 pound potato gnocchi
  • 1 pint cherry or grape tomatoes
  • 1 whole head of garlic
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 teaspoon dried oregano

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Slice the top off the head of garlic to expose the cloves. Drizzle the exposed garlic with a little olive oil and wrap it tightly in aluminum foil.
  2. Place the tomatoes in a small oven-safe dish or on a baking sheet. Drizzle the tomatoes with 1 tablespoon of olive oil, salt, and pepper.
  3. Place the foil-wrapped garlic and the tomatoes in the oven. Roast for 20 minutes, or until the tomatoes begin to blister and the garlic is soft.
  4. Remove the tomatoes and garlic from the oven. Squeeze the roasted garlic pulp out of the skins into a large, oven-safe skillet or casserole dish. Mash the garlic slightly with a fork.
  5. Add the broth, heavy cream, Parmesan cheese, oregano, and the roasted tomatoes to the skillet. Stir well to combine the creamy sauce base.
  6. Add the uncooked gnocchi directly into the sauce mixture. Stir gently to coat all the gnocchi.
  7. Bake uncovered for 15 to 20 minutes, or until the sauce is bubbly and the gnocchi are tender.
  8. Remove from the oven. Stir in the fresh basil. Top with extra Parmesan cheese before serving hot.

Notes

  • If you prefer a tangier sauce, substitute 1/4 cup of the heavy cream with an equal amount of cream cheese, softened.
  • You can add 1/2 cup of shredded mozzarella cheese during the last 5 minutes of baking for extra meltiness.
  • Use store-bought pesto instead of fresh basil for a different herbal flavor profile.

Nutrition

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