Dinner in a flash! Prepared gnocchi is topped with marinara, ricotta and parmesan in this meatless weeknight dinner.
I have been a cookbook addict for years and years now. I started collecting them back before I even really cooked regularly. I even gave myself a challenge several years ago to make sure I cooked and blogged about something from each cookbook that I owned in a year. I (barely) completed it, but I haven’t been as good since then about making sure that I’m actually cooking from my cookbooks.
But I’m on a cookbook kick right now. Where I usually hit up the internet for inspiration, I have been pulling my cookbooks off the shelf again. And it kind of feels good. Reminds me of the good ol’ days. 😉 But I think I had forgotten how much I really do enjoy taking a cookbook and sitting on the couch, reading through it, page by page.
This recipe is one that I found while flipping through one of my cookbooks a little while back. And this recipe is so simple, and so good, that I’ve actually made it a few times since then. The first time I made it, I didn’t have any Parmesan on hand, and it was ok, but I definitely think this recipe needs it. And do you remember the 30-Minute Marinara I shared a little while back? I had made a big batch of that and froze it in 1 cup portions. I just pulled out one of those portions and thawed it out for this recipe. It worked perfectly, was full of flavor, and dinner was on the table in less than 30 minutes. Can’t beat that!
- 1 package gnocchi (16 oz)
- 1 cup marinara
- ¾ cup ricotta cheese
- ¼ cup grated parmesan
- chopped parsley
- Preheat the broiler.
- Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions. Drain.
- Place the gnocchi in the bottom of a 2 quart baking dish. Pour the marinara over the top. Dollop the ricotta over the top, then sprinkle with parmesan. Place under the broiler until the cheese is melted and heated through, about 5 minutes. Top with parsley before serving.
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