Gnocchi Palomino Recipe

Preheat and prepare baking dish

Preheat oven to 400°F (200°C). Lightly grease a 9x9-inch (or similar) baking dish with a teaspoon of olive oil or nonstick spray.

Cook the gnocchi

Bring a large pot of salted water to a gentle boil. Add the gnocchi and cook according to package instructions until they float (typically 2–3 minutes for fresh/store-bought). Use a slotted spoon to transfer gnocchi directly into the simmering sauce (see next section) or briefly drain and set aside if sauce is not ready.

Combine cheeses with sauce

When sauce is finished and still warm (see Sauce section), remove from heat and stir in the ricotta until smooth. Add half (3/4 cup) of the shredded mozzarella and 1/4 cup of the grated Parmesan to the sauce and stir to combine. Gently fold the cooked gnocchi into the creamy tomato-cheese mixture so every piece is coated.

Assemble for baking

Transfer the gnocchi and sauce mixture to the prepared baking dish, smoothing the top so it’s even. Sprinkle the remaining 3/4 cup mozzarella and remaining 1/4 cup Parmesan evenly over the top. If you like a little heat, sprinkle the red pepper flakes across the surface.

Bake

Bake uncovered in the preheated oven for 12–16 minutes, until the cheese is bubbling and lightly golden on top. For a broiled finish, switch the oven to broil for 1–2 minutes, watching carefully to avoid burning, until the top is deeply golden and slightly blistered.

Rest and garnish

Remove from oven and let rest 5 minutes. Drizzle with the teaspoon of olive oil, scatter the chiffonade basil over the top, and serve warm.

Heat a large skillet or saucepan over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter is melted and sizzling, add the finely diced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add the minced garlic and cook until fragrant, about 30–45 seconds, taking care not to burn it.

Stir in the tomato paste and cook 1–2 minutes to deepen its flavor. Then add the crushed tomatoes, dried oregano, dried basil, kosher salt, black pepper, and optional 1/2 teaspoon sugar. Stir to combine and bring to a gentle simmer.

Reduce the heat to low and simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors concentrate.

Stir in the heavy cream and simmer 1–2 more minutes to incorporate. Taste and adjust seasoning. Remove the sauce from the heat and proceed to mix with cheeses and gnocchi as directed in the Gnocchi section.