Baked Gnocchi with Zucchini, Herby Ricotta and Garlic Bread

If you love gnocchi, this baked version is about to become your new favorite. Tender potato gnocchi pairs perfectly with fresh zucchini and rich marinara sauce, all topped with a blanket of melted mozzarella. After a quick bake, dollops of herby ricotta add a creamy, fresh finish.

And because we believe every great meal deserves a side of garlic bread, we’ve included a simple demi-baguette brushed with garlic butter. It’s the perfect companion for soaking up any extra sauce. Ready in under an hour, this dish is ideal for a cozy weeknight dinner.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit GnocchiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until they float to the surface, about 2-3 minutes. Drain and set aside.
3. While the gnocchi cooks, dice the zucchini into bite-sized pieces. Mince the garlic clove.
4. In a large oven-safe skillet or baking dish, combine the cooked gnocchi, marinara sauce and diced zucchini. Stir to coat evenly.
5. Sprinkle the mozzarella cheese evenly over the top.
6. Bake for 10-12 minutes, until the mozzarella is melted and bubbly.
7. While the gnocchi bakes, prepare the garlic bread. Slice the demi-baguette in half lengthwise. Mix the minced garlic with a little softened butter or olive oil and spread over the cut sides of the bread. Place on a baking sheet and toast in the oven for 5-7 minutes, until golden.
8. In a small bowl, combine the ricotta cheese with the green herb blend. Season with salt and pepper to taste.
9. Remove the gnocchi from the oven. Dollop spoonfuls of the herby ricotta over the top.
10. Serve the baked gnocchi with the garlic bread on the side.

Recipe Tips

FAQ

Can I use frozen gnocchi?

Yes, frozen gnocchi works well. Cook it according to package directions before baking.

Can I substitute the zucchini?

Absolutely! Try using yellow squash, bell peppers or spinach instead.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.