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So you’re craving something comforting, cheesy, and carb-loaded but don’t feel like pretending you’re on Top Chef? Enter: Gnocchi with Marinara and Cheese — a dish so easy, you could probably make it while half-asleep (but please, for safety, don’t). It’s like a warm hug in a bowl, except it doesn’t ask how your day was or judge you for eating it straight from the pan.
Why This Recipe is Awesome
First off, gnocchi cooks in literally minutes — we’re talking faster than your pizza delivery guy can even find parking. Second, marinara sauce is basically the unsung hero of “lazy but delicious” weeknight dinners. And third? Cheese. Do I even need to explain that part?
This recipe hits all the high notes: fast, cheesy, and minimal cleanup. Plus, you can totally pretend it’s fancy because “gnocchi” sounds so much more impressive than “pasta blobs,” even though both are equally delicious.
Ingredients You’ll Need
- 1 pound potato gnocchi (store-bought or homemade — I won’t judge)
- 2 cups marinara sauce (homemade if you’re feeling extra, jarred if you’re feeling normal)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh basil, for garnish (optional but makes it Instagram-pretty)
Step-by-Step Instructions
- Boil the gnocchi — Bring a large pot of salted water to a boil. Toss in the gnocchi and cook until they float to the top, usually 2–3 minutes. Remove them with a slotted spoon.
- Heat the marinara — In a large skillet, warm the olive oil over medium heat. Pour in your marinara sauce and let it simmer for about 3 minutes.
- Combine the magic — Add the cooked gnocchi to the skillet and stir to coat them generously in sauce.
- Cheese time — Sprinkle mozzarella and Parmesan over the gnocchi. Cover the skillet with a lid and let the cheese melt, about 2–3 minutes.
- Serve and admire — Plate your cheesy gnocchi, sprinkle with fresh basil if you’re feeling fancy, and season with a little extra pepper.
Common Mistakes to Avoid
- Overcooking the gnocchi — If they’re mushy, you’ve gone too far. Remember, they cook fast.
- Using too much sauce — Yes, it’s possible. You don’t want gnocchi soup.
- Forgetting to season — Even jarred marinara can benefit from a pinch of salt or pepper.
Alternatives & Substitutions
- Cheese swap — Try provolone, fontina, or even a smoky gouda.
- Sauce switch — Pesto or a creamy Alfredo can take this dish in a whole new (delicious) direction.
- Protein boost — Add cooked sausage, shredded chicken, or meatballs for extra oomph.
FAQ
Can I make this ahead of time?
Yes! Just assemble the cooked gnocchi with sauce and cheese, then reheat gently before serving.
Do I have to use potato gnocchi?
Nope — cauliflower gnocchi works too, and it’s a bit lighter.
Can I bake it instead of using a skillet?
Totally. Just transfer everything to an oven-safe dish, top with cheese, and bake at 375°F until bubbly.
Will frozen gnocchi work?
Absolutely. Just cook them according to package directions.
Is this freezer-friendly?
Kind of. Cooked gnocchi can get a little soft after freezing, but it’s still tasty.
Final Thoughts
There you go — a fast, comforting, and cheesy meal that looks like you put in way more effort than you did. Perfect for weeknights, lazy weekends, or impressing that one friend who thinks you “never cook.” Now grab your fork and dig in.
