Creamy Tomato Ham Gnocchi Bake

• 12 oz gnocchi
• 1 cup heavy cream
• 1 (15 oz) can crushed tomatoes
• 1 cup shredded mozzarella cheese
• 1/2 cup diced ham
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• salt
• pepper
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook gnocchi according to package instructions; drain.
3. 3 In a saucepan, combine crushed tomatoes, heavy cream, garlic, basil, oregano, salt, and pepper; simmer for 5 minutes.
4. 4 In a greased baking dish, layer half the gnocchi, then half the tomato cream sauce, ham, and mozzarella.
5. 5 Repeat layers ending with sauce and mozzarella.
6. 6 Top with Parmesan cheese and breadcrumbs.
7. 7 Bake for 25-30 minutes until bubbly and golden.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Baking dish
• Oven

Variations

• Add spinach for extra greens.
• Use chicken instead of ham for a different flavor.

Substitutions

• Substitute heavy cream with half-and-half for a lighter option.
• Use gluten-free breadcrumbs for gluten-free gnocchi.

Pairings

• Pairs well with a light Pinot Noir or a hoppy IPA.

Nutrition

Tips

• Use pre-cooked diced ham for convenience.
• For a richer flavor, use fresh herbs instead of dried.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven covered with foil until warmed through.

Serving Suggestions

• Serve with a side of garlic bread or a crisp green salad.

FAQ