Baking

This recipe requires only a little chopping, crumbling, or even patience. But the most fascinating step this recipe lacks? Mixing. This baked gnocchi recipe eliminates one crucial step that’s key to a solid baked pasta: mixing the sauce in. Where pasta starts to dry out immediately after being strained, the gnocchi does not.By carefully spooning the sauce atop our potato puffs and not mixing, here is what happens: pockets of tomato sauce form in every nook and cranny of the baking dish. Some sections will even caramelize and acquire a deeper tomato flavor. The gnocchi will absorb some of sauce, but most will rest untouched. The best part is that every now and then, you’ll drag a gnocco through the sauce and discover a surprise.

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