Recipe from : Laura in The Kitchen

Gnocchi is considered to be one of the most ancient Italian dishes. This dish dates all the way back to the 1500’s and is associated with carnival. Gnocchi became a staple dish for Italians, especially those who could not afford meat. Many previous peasant dishes including gnocchi, are now a part of gourmet meals. Each region of Italy is associated with a different type of gnocchi, and each is uniquely delectable. These light, airy potato dumplings are hearty and delicious. Enjoy this great video of Laura Vitale teaching us how to make Baked Gnocchi Caprese!



  • 1 28 oz Bottle of Passata or Any canned crushed tomatoes 
  • 1 Small Onion, finely minced
  • 2 Cloves of Garlic, minced 
  • 3 Tbsp of Olive Oil 
  • ½ cup of White Wine 
  • ¾ cup of Whole Milk Ricotta 
  • ½ cup of Parmigiano Reggiano
  • ½ lb of Fresh Mozzarella
  • Fresh basil 
  • 2 lbs of Potato Gnocchi, store bought or homemade
  • Salt and Pepper, to taste



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