Cheesy Baked Gnocchi

🥘 Ingredients

• black pepper
• butter
• demi-baguette
  1 unit
• garlic
  1 clove
• gnocchi
  1 unit
• green herb blend
  1 unit
• marinara sauce
  14 oz
• mozzarella cheese
  ½ cup
• olive oil
• ricotta cheese
  4 oz
• salt
• zucchini
  1 unit

🍳 Cookware

• medium pot
• small bowl

1. 

   1

   Adjust rack to top position and heat broiler to high. Bring a medium pot of salted water to a boil. Wash and dry all produce. Mince green herb blend (chives and parsley). Mince or grate garlic . Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Halve demi-baguette .

   green herb blend: 1 unit, garlic: 1 clove, zucchini: 1 unit, demi-baguette: 1 unit
2. 

   2

   In a small bowl , combine ricotta cheese , half the chives and parsley, a drizzle of olive oil , salt and black pepper to taste. Place 2 TBSP butter (4 TBSP for 4 servings) in a separate small microwave-safe bowl; microwave until melted, ⏱️ 30 seconds . Stir in a pinch of garlic to taste; season with salt and pepper.

   ricotta cheese: 4 oz, olive oil, salt, black pepper, butter
3. 

   3

   Heat a drizzle of olive oil in a medium, preferably ovenproof, pan over medium-high heat (use a large pan for 4 servings). Add zucchini; cook, stirring occasionally, until browned and tender, ⏱️ 6 minutes . Add remaining garlic; cook until fragrant, ⏱️ 30 seconds . Season with salt and pepper; transfer to a plate. Meanwhile, add gnocchi to pot of boiling water. Cook until tender, ⏱️ 3.5 minutes . Reserve ½ cup pasta cooking water, then drain.

   olive oil, gnocchi: 1 unit
4. 

   4

   Heat a drizzle of olive oil in pan used for zucchini over medium heat. Pour in marinara sauce ; bring to a simmer. (TIP: Be careful—sauce may splatter.) Stir in cooked gnocchi, 1 TBSP plain butter (2 TBSP for 4), and a pinch of salt and pepper. If needed, stir in reserved pasta cooking water a splash at a time until gnocchi is coated in sauce. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish.

   olive oil, marinara sauce: 14 oz, butter
5. 

   5

   Scatter zucchini over gnocchi mixture, then sprinkle with mozzarella cheese . Broil until cheese is bubbly and lightly browned, ⏱️ 2.5 minutes . Remove from oven; let cool slightly. Meanwhile, place baguette halves on a baking sheet; brush cut sides with garlic butter. Broil on top rack until golden brown, ⏱️ 1.5 minutes . (Watch carefully to avoid burning.)

   mozzarella cheese: ½ cup
6. 

   6

   Halve garlic bread on a diagonal. Dollop baked gnocchi with herby ricotta. Sprinkle with remaining chives and parsley. Serve straight from the pan (or dish) with garlic bread on the side.