Baked Gnocchi with Blistered Tomato Parmesan Sauce


  • 3 pounds roma tomatoes, sliced in half
  • 1/2 onion, finely diced
  • 2 cloves of garlic, finely minced
  • 1/4 teaspoon Italian Seasoning (usually a combo of dried thyme, dried parsley, dried oregano, and dried basil)
  • 1 pound gnocchi (comes in a vacuum sealed package – sold in the Italian section of your grocery store)
  • 1/2 cup fresh grated Parmesan cheese, divided
  • Fresh basil (optional topping)


  1. Preheat your oven to 475 degrees
  2. On a parchment paper lined baking sheet, place your tomatoes cut side down and drizzle with olive oil. Season with salt and pepper
  3. Roast for 30 minutes or until the tomatoes are blistered
  4. Remove the baking sheet from the oven and let the tomatoes sit for a few minutes while you prep your onions and garlic
  5. Using tongs, pick up each tomato half, squeeze the excess juice out of it, and add it to a food processor or blender
  6. Puree your tomatoes thoroughly and set aside
  7. Saute your onion and garlic in a large, oven safe skillet (I used cast iron) with some olive oil, salt, and pepper until the veggies have softened
  8. Add your tomato puree, bring to a simmer, and simmer for about 15 minutes. If your sauce reduces and becomes too thick, add a bit of water to thin it back out (this will depend on preference)
  9. Meanwhile, bring a pot of SALTED (it should taste like the ocean) water to a boil
  10. When boiling, add your gnocchi and cook according to package instructions. They are done cooking when they float to the surface of the water
  11. Drain your gnocchi using a colander and add the gnocchi to your tomato sauce
  12. Turn your oven to broil
  13. Stir 1/4 cup of your Parmesan cheese into the gnocchi mixture. Taste and season with salt and pepper if needed
  14. Top your gnocchi with the remaining 1/4 cup of Parmesan cheese and place the skillet in the oven (on broil) for several minutes, until the cheese is very bubbly and slightly golden brown
  15. Top with fresh sliced basil (optional)