Four Cheese Gnocchi al Forno

a white backing dish with baked gnocchi and mozzarella cheese

5 from 7 votes

Pillowy soft potato gnocchi layered with hearty bolognese sauce and a creamy mixture of ricotta, mascarpone, parmesan, and mozzarella cheeses. This melty, bubbling baked gnocchi is quintessential comfort food thats equally delicious the next day!

Prep Time25

Cook Time45

Course: dinner

Cuisine: American, Italian

Servings:

Calories: 665kcal

Author: Leigh Anderson

Ingredients

2 lbs potato gnocchi store bought
2 tbsp olive oil
1 lb ground beef
1 small yellow onion finely chopped
4 cloves garlic grated
3 tbsp tomato paste
1 28 oz can crushed tomatoes
1 tsp crushed red pepper flakes optional
1 c whole milk ricotta cheese
4 oz mascarpone or cream cheese room temperature
1/2 c grated parmesan cheese plus more for serving
1 heaping cup grated mozzarella divided

Instructions

Sauce

Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the ground beef, onion, garlic, and pepper flakes, season with salt and pepper, and cook, stirring occasionally, about 12 minutes.
Next, stir the tomato paste and cook for 2 minutes, then pour in the canned tomatoes and a pinch of salt. Bring the mixture to a simmer then cover and cook on low for 15 minutes, stirring occasionally.
In a small bowl stir together the ricotta, mascarpone or cream cheese, grated parmesan, and 1/2 cup of grated mozzarella, season with salt and pepper; set aside.

Gnocchi

Preheat the oven to 350F.
Bring a large pot of heavily salted water to a boil over medium-high heat. Cook the gnocchi according to the instructions on the package. Drain and set aside.
Ladle about half of the sauce into the bottom of a 9X13 oven-safe baking dish, and spread into an even layer. Cover the sauce with half of the gnocchi, followed by the ricotta mixture spread in an even layer. Top with the remaining gnocchi in an even layer followed by the rest of the sauce. Sprinkle the surface evenly with the remaining mozzarella.
Place the baking dish on top of a sheet tray then transfer to the oven and bake uncovered until the edges are bubbling and the cheese is completely melted and browned in spots, about 45 minutes. Serve immediately!

Notes

Ingredient Notes and Substitutions:

Gnocchi: Quite a lot of store-bought gnocchi is sold in 17.5oz packs, just a little over one pound. If thats all you can find just use two of these packs, no need to weigh or measure exactly.
Ground Beef: Ground pork, chicken or even a vegetarian sausage would also work just fine.
Mascarpone: Cream cheese is a perfect 1-2 substitute for mascarpone. It's much cheaper too!

Storing and Re-heating Leftovers:

Leftover gnocchi can be stored, covered, in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen up the sauce as needed.
Freezing Instructions: Cool, then freeze in airtight container for up to 3 months. Defrost overnight in fridge then reheat in microwave until steamy, stir well.

Special Equipment:

9X13 Baking Dish | Enamel Dutch Oven | Shop all Kitchen Essentials

Nutrition