Last updated on March 12th, 2021
Let me be the man who introduced you to Baked Gnocchi Passata! I’m talking about tender gnocchi, pure tomato puree (a/k/a “passata”), baby spinach leaves, fragrant herbs, sliced black olives, and a lid of three cheeses. It’s the kind of February comfort food that says “Be My Valentine.” Here’s the video and printable recipe:
Baked Gnocchi Passata: Video, notes, and printable recipe
To watch me make this scrumptious sonnet, just click on the “play” arrow above. Then grab your skillet and go to town!
A gnocchi note. Gnocchi is an ancient Italian pasta made from potatoes and flour. If you’re feeling energetic, you can make the little “lumps” or “dumplings” from scratch. Otherwise, select good-quality gnocchi from the grocery store or Italian market. I found gluten-free gnocchi at my lovely little farm store. Unlike other wheat-less pastas I’ve tried, Alessi’s gluten-free gnocchi is truly wonderful!
Don’t pass off the passada! As I mentioned in the video, passata is raw tomato puree that has been strained of seeds and skin. It’s luxuriously thick — much thicker, in fact, than canned tomato puree. It’s naturally fragrant, too. And it’s molto delizioso. You can find Italian passata in most American supermarkets. It is sold in cartons that are labeled, rather unimaginatively, as “Strained Tomatoes.” I paid $3.99 for the 750 gram carton pictured above.
I hope you’ll give this Baked Gnocchi Passata a try some day. It isn’t hard to make, and you can make it several hours ahead of time and then bake it off at your leisure. For dessert, you could serve my Chocolate Cabernet Cake.
The Chocolate Cabernet Cake in question. Click here for the step-by-step recipe.
Buon Appetito!
Love, Nonna Kevin
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Here’s the printable:
Baked Gnocchi Passata
Ingredients
- 24 ounces gnocchi (store-bought or homemade)
- A generous teaspoon of olive oil
- 750 grams passata (raw, strained tomatoes; available in most supermarkets)
- 3 teaspoons garlic puree
- 1 teaspoon dried Italian seasoning
- 5 shakes crushed red pepper flakes, or to taste
- Kosher salt and grinds of black pepper -- a generous pinch of each, or to taste
- 1 teaspoon onion powder (or more, to taste)
- A splash of heavy cream (about 1/4 cup)
- Baby spinach leaves -- 2 big handfuls
- Sliced black olives -- 2 handfuls
For the three-cheese topping:
- A generous dusting of freshly-grated Parmesan
- Dollops of ricotta (about 1 cup)
- 4 ounces sliced mozzarella
Instructions
- Center the oven rack; preheat the oven to 400°F. Put the gnocchi in a large pot of boiling salted water. Cook just until the gnocchi floats to the surface -- 2-3 minutes. Drain and set aside.
- Tip the olive oil into an oven-proof skillet set over medium heat. Stir in the passata, garlic, Italian seasoning, red pepper flakes, salt, pepper, and onion powder. When the sauce begins to bubble, stir in the heavy cream. Reduce the heat to "low," and let the sauce simmer until slightly reduced -- 3-5 minutes.
- Add the spinach to the sauce, and stir until the leaves wilt -- 30 seconds to 1 minute. Then stir in the sliced olives and the gnocchi. Use a spatula to break up any gnocchi that have stuck together. Off heat, taste carefully for seasonings. You might like to add more salt, pepper, or red pepper flakes.
- Top the sauce with the three cheeses, starting with the Parmesan and finishing with the mozzarella.
- Bake in the preheated oven until the cheese melts -- 15 to 20 minutes. Then, if desired, place the skillet about 6 inches beneath the broiler until the cheese turns spotty brown -- 45 seconds to 1 minute. Serve hot, along with a side salad and a bottle of good Cabernet!
Debbi Herold says
How would I alter recipe if using frozen gnocchi?
Kevin Lee Jacobs says
Hi Debbi – Frozen gnocchi will work here. Don’t thaw it first — just put it, frozen, into the boiling salted water. Cook as directed above. Enjoy!
Marcy MacDonald says
This has to be the best recipe and so many different variations that you can put into it. Here I go again shopping for some of the items.
Happy Valentine’s Day
Kevin Lee Jacobs says
Hi Marcy – And it IS a great recipe if I do say so myself! Hope you enjoy it!!!
Raine D. says
It’s snowing like mad here, which is unusual in this little (usually) tropical corner of western Canada, but even if we felt like digging ourselves out (& we don’t), we’re still under pretty stringent lock-down & wouldn’t be going anywhere anyway . . . so I appreciate the inspiration for tonight’s Valentine’s dinner! I have no gnocchi on hand (& we’re not big fans), but I DO have a big package of frozen 3-cheese ravioli which I think will work wonderfully, a jar of passata (I discovered it via Jamie Oliver & now always have it on hand), lots of black olives, fresh spinach, mozzarella & parm & (by some miracle!) a tub of ricotta. My basil, which I moved from the deck into the sun room in the fall, is still thriving. No garlic paste either but I do have lots of fresh so will mince 3 or 4 cloves & cook them quickly in the oil before adding the passata. I also have a loaf of crusty French bread in the freezer that I baked a couple of weeks ago that will go perfectly with this dish. So thank you, Kevin, and I hope you & Mr. Fox & all your critters have an enjoyable & serene Valentines.
Janet E Brewer says
Oh My Goodness Kevin, this dish looks wonderful & easy to make. I am anxious to make it & will let you know how it turns out. Thank you for your step by step instructions. You make it seem so easy for us novices. Take care, Happy V Day to you & Mr. Foxxxxxx. Janet
Kevin Lee Jacobs says
Hi Raine – Sounds like you’re all set for a ravishing ravioli variation of this recipe. Enjoy!!!
Hi Janet – Easy, yes. Let me know how the dish turns out for you!
Lucinda Russell says
I couldn’t wait to try this, so I did. I am eating it now, as I type. It delivered as promised. Thank you, Kevin, for a lovely Valentine’s present. <3
Kevin Lee Jacobs says
Hi Lucinda – I’m so glad this dish turned out deliciously for you. Thank you for the 5 stars!
Sandy S says
Looks like a perfect dish for a snowy winter day. I’m adding passata and gnocchi to my next shopping list! What size skillet did you use? I need to buy a good quality oven-proof skillet (I do have a set of cast iron skillets).
Susan L Golden says
Hi Kevin! I am warming up in my She-Shed after spending hours in the garage processing a new batch of plastic milk jugs so I can do some winter seed sewing tomorrow! Fortunately, as the temps are heading for the single digits again tonight, my little abode has spray foam insulation, a heater, and a cozy Day Bed (with a resident kitty) in case I find myself staying into the wee hours! I settled for a quick bite of leftover goulash before I came out, but your lovely dish looks like one I definitely want to try next time! I have my computer out here with me and my sewing machine, so I am ready for an evening of making St. Patrick’s Days Masks that I sell to raise money for the local kitty rescue (I already finished the Valentine ones)! So, thank you for the entertainment to keep me company while I sew! Oh, just a note for you about the beautiful potted Boxwood Plants I have on my window sills! I started them from tiny cuttings years ago and they are beautiful! Now, I wonder where I learned how to do that!!! Happy Valentine’s Day!
Kevin Lee Jacobs says
Hi Sandy – I used my AllClad 12-inch-diameter stainless steel skillet for this gnocchi dish. Cast-iron will work as well, providing it is well-seasoned enough to be non-stick. Enjoy!
Hi Susan – Your “She-Shed” sounds truly delightful! And I’m so glad the boxwood cuttings worked out for you. Stay warm!
diane kaemming says
Can’t wait to try it.
Kevin Lee Jacobs says
Hi Diane – If you try this dish, please me know how the recipe works out for you.
Vivienne says
hello Kevin,
Just a question re: mozzarella – is it soft-type in water or the firm pizza type?
Thank you for what looks to be another fabulous recipe.
Kevin Lee Jacobs says
Hi Vivienne – I used a firm type of mozzarella. Hope you enjoy this dish!
Christy says
We had this last night for dinner, it was delicious for a cool night! Thanks for the inspiration!