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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Meatless Monday: Baked Gnocchi with Ricotta and Marinara

December 28th, 2015 · No Comments · Allergies, Brooklyn, canning, Christmas, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Greenport, Hanukkah, Holiday, Italian, Kosher, Long Island Wine, Lunch, Meatless Mondays, North Fork, Nut allergy, nut-free, Pasta, the baking corner, Travel, Travels, Vegetarian, Wine, Winter Recipes


Photo by: Martha Stewart Living

With Editorial Assistant, Erica Zollo

Nothing brings people together more than cooking and eating together. Some of my best memories are from moments in the kitchen, cooking with friends, family and a bottle of wine.

Gnocchi is one of those dishes that can intimidate bit should not. They don’t have to be rolled perfectly as once they are covered with sauce and cheese, no one will notice anything other than the delicious textures and flavors of this culinary art. At our restaurant, Cuvee, it is a dish that is often requested in our cooking classes and everyone comes away feeling secure in their ability to replicate it at home.

If you have house guests over the holidays, we have the perfect recipe for the traditional pasta lover and an activity for all your loved ones to get together in the kitchen.

1/2 batch of Gnocchi, boiled
Coarse salt and ground pepper
1/2 cup marinara sauce
3/4 cup ricotta cheese
1/4 cup grated Parmesan
Fresh chopped herbs of choice. Basil or oregano are the best choices as they complement the sauce and the cheese.

Heat broiler, with rack in top position. Divide gnocchi among four 8-ounce shallow baking dishes or place in an 8-inch square baking dish. Season with salt and pepper, then top with dollops of marinara sauce and ricotta cheese. Sprinkle with grated Parmesan and broil until tops are browned in spots and gnocchi are heated through, 3 to 5 minutes and top with fresh herbs. Serve with a green salad or sautéed broccoli rabe and a bottle of Pinot Noir from Castello di Borghese.

Join us in our kitchen to learn how to make your own gnocchi.

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