Tested till perfect Baked Gnocchi in Tomato Gorgonzola Sauce

Baked Gnocchi in Tomato Gorgonzola Sauce

Casseroles need not be an all-day affair to make and bake. Here's a quick one for any busy night.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 2 pkg 2pkg(each 500 g) fresh gnocchi
  • 1 tbsp 1tbspbutter, melted
  • 6 oz 6ozgorgonzola cheese or fontina cheese, crumbled or cubed
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
  • 1/4 tsp 1/4tsppepper
  • 1/4 cup 1/4cupgrated Parmesan cheese
  • 1/4 cup 1/4cupchopped fresh parsley
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In large pot of boiling salted water, cook gnocchi until tender, about 6 minutes; drain and return to pot.

Add butter, Gorgonzola cheese, tomatoes and pepper; stir to coat. Pour into 10-cup (2.5 L) casserole dish; sprinkle with Parmesan and parsley. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Bake, uncovered, in 400°F (200°C) oven until bubbly, about 45 minutes.

Nutritional Information Per each of 8 servings: about

cal 406 pro 13g total fat 10g sat. fat 6g
carb 68g fibre 6g chol 28mg sodium 1,053mg

% RDI:

calcium 21 iron 13 vit A 15 vit C 113
folate 19
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