New & Notable

Cheesy Gnocchi Skillet

with Rosemary Breadcrumbs

40 MIN

+$1.99/serving 4 Servings

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add Pancetta

From the Test Kitchen

For this comforting dish, you'll bake pillowy gnocchi in a creamy, subtly spicy tomato sauce under a layer of melty mozzarella cheese. Spinach and zucchini add pops of green, and you'll top the skillet with fragrant rosemary breadcrumbs and tangy parmesan for an indulgent finish.
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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
17.6 oz Gnocchi
2 cloves Garlic
1 8-Oz Can Tomato Sauce
1 tsp Whole Dried Oregano
¼ cup Grated Parmesan Cheese
¼ cup Cream
½ lb Fresh Mozzarella Cheese
1 Tbsp Calabrian Chile Paste
2 Zucchini
¼ cup Panko Breadcrumbs
1 bunch Rosemary
5 oz Baby Spinach

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Pick the rosemary leaves off the stems; finely chop the leaves.

2 Make the rosemary breadcrumbs

In a large pan (cast iron or oven-safe, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped rosemary and breadcrumbs; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

3 Cook the pancetta

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Rinse and wipe out the pan.

4 Make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped garlic, oregano, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until combined. Add the tomato sauce (carefully, as the liquid may splatter), cream (shaking the packet before opening), and spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the spinach is wilted. Turn off the heat; taste, then season with salt and pepper if desired.

5 Bake the skillet & serve your dish

Add the gnocchi and cooked pancetta to the pan and stir to combine. If your pan isn't oven safe, transfer the gnocchi and sauce to a baking dish. Evenly top with the mozzarella (tearing into bite-sized pieces before adding). Carefully cover the pan with foil. Bake in the oven 10 to 12 minutes, or until the filling is bubbly. Carefully remove the foil. Continue to bake 3 to 5 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil 2 to 3 minutes, or until the cheese is golden brown (watching carefully so it doesn't burn). Remove from the oven and let stand at least 2 minutes before serving. Serve the baked skillet garnished with the rosemary breadcrumbs and parmesan. Enjoy!