Baked Gnoocchi with Ricotta and Marinara
GOOD TO KNOW When tucking into heartier dishes and casseroles, such as these pillowy potato dumplings, keep portions in check by preparing individual servings in separate baking pans. Vacuum-sealed packages of gnocchi are found in the pasta aisle as well as the refrigerator or freezer section of larger grocery stores. There’s no need to thaw frozen gnocchi before cooking.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil; add salt. Cook gnocchi according to package instructions (they are ready when most have floated to the top). Remove with a slotted spoon and drain in a colander.
Step 2
Heat broiler, with rack in the top position. Divide gnocchi among four 8-ounce shallow baking dishes (or place in an 8-inch square baking dish). Season with salt and pepper. Top with marinara sauce and ricotta, then sprinkle evenly with Parmesan.
Step 3
Broil until tops are browned in spots and gnocchi are heated through, 3 to 5 minutes (longer for 8-inch version), rotating once. Serve immediately.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 341
Step 6
Fat: 9.1g (5.1g Saturated Fat)
Step 7
Protein: 14.3g
Step 8
Carbohydrates: 50.7g
Step 9
Fiber: 3.1g
