Crispy Cheesy Gnocchi Bake

By Sprig Originals ✓ · cooked up in Sprig

Pillowy potato gnocchi get pan-crisped in butter and olive oil, then bathed in a gently creamy tomato sauce and blanketed with melty mozzarella under the broiler. It's mild, cheesy and scoopable — everything kids love about pizza night, in one skillet, in about half an hour.

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 lb shelf-stable potato gnocchi
• 1/2 tsp garlic powder
• 1 tsp dried Italian seasoning
• 24 oz jarred marinara sauce
• 1/3 cup whole milk
• 1/4 tsp salt
• 1 1/2 cups shredded mozzarella
• 1/4 cup grated parmesan

Instructions

1. Set an oven rack about 8 inches below the broiler and heat the broiler to high. Heat the olive oil and butter in a 10- to 12-inch oven-safe skillet over medium-high heat until the butter stops foaming, about 1 minute.
2. Add the gnocchi straight from the package (no boiling) and spread into a single layer. Cook undisturbed for 3 minutes, then stir and cook 3 to 4 minutes more, until the gnocchi are golden and lightly crisp in spots.
3. Reduce the heat to medium and sprinkle in the garlic powder and Italian seasoning. Stir for 30 seconds, just until fragrant.
4. Pour in the marinara, milk and salt. Stir gently to coat, then simmer for 4 to 5 minutes, stirring once or twice, until the sauce is slightly thickened and the gnocchi are tender when pressed with a spoon.
5. Turn off the heat and smooth the top. Scatter the mozzarella evenly over the surface, then sprinkle with the parmesan.
6. Slide the skillet under the broiler for 3 to 5 minutes, watching closely, until the cheese is fully melted with a few golden brown patches. Let stand 5 minutes before scooping into bowls.

Chef's tips

Nutrition (per serving, estimated)

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