This is nice, quick, (often vegetarian) dinner that we eat fairly often in the winter and fall. It’s a great way to use up leftover pasta sauce and a quick easy dinner before guides, karate, soccer, dance or math tutoring.
The most time consuming part is waiting for the water to boil.
There’s a variety of gnocchi available—we use traditional potato gnocchi, but there’s also spinach, whole wheat and even gluten free packages.
2 vacuum sealed packages of gnocchi (about 500 grams each)
2 to 3 cups pasta sauce
1 cup grated cheese such as mozzarella or provolone
1. Bring a large pot of salted water to the boil.
2. While you’re waiting for the water to boil, warm a jar of pasta sauce or re-heat leftover sauce or make a fresh sauce of your own.
3. When the water has boiled, gently lower the gnocchi into the pot, when they float (after about three minutes) scoop them up with a slotted spoon and transfer them to an oven safe baking dish like a lasagna pan.
4. Pour the pasta sauce over the gnocchi and shake the pan gently to make sure the gnocchi are covered. Sprinkle the top with grated cheese and tuck under a broiler on high for a few minutes until the cheese is bubbling.
We usually enjoy this with a green salad and garlic bread or a baguette.