A great idea from, ‘The Pretty Dish’, by Jessica Merchant, I roasted my gnocchi and I made the recipe large enough to feed the 4 of us. Super easy! Definitely a weeknight trick to have on hand in your pantry – enjoy!
1 kg potato gnocchi
1 jar (1 L) your favorite marinara sauce
add Italian-type seasonings if you feel the sauce is lacking
~10 slices provolone
~1 c. grated fontina (I couldn’t find this so I used up the Gruyere I had on hand)
~1 c. chopped dry pepperoni – I used a few sticks of our favorite turkey pepperoni
fresh basil or oregano for garnish
Preheat the oven to 400 and get out either a large lasagna pan or a small roaster (I have a handy non-stick roaster that works beautifully for larger casseroles).
Lightly spray or toss the gnocchi with a bit of olive oil, spread it out into a single layer, sprinkle all with some salt and freshly ground pepper and then roast for about a half hour (or more if you’d like it crispier), making sure to stir it at least once.
Remove the lightly browned gnocchi from the oven, evenly pour on the marinara, distribute the sliced provolone and sprinkle on both the fontina/gruyere and pepperoni bits. The fresh basil is equally lovely added before or after baking – I did both! Bake the casserole for about 30 minutes until bubbling throughout and the cheesy goodness has started to brown. Serve up in big bowls and appreciate how quickly you threw together this tasty dinner!