Typically, for 1 pound (0. 45 kg) of pasta, you would use 4 US quarts (3. 8 L) of water and 1 tbsp (about 21 g) of salt.
Don’t overcrowd the water! There should be only enough gnocchi in the water to cover the bottom of the pot. If you’re using a smaller pot or if you double the recipe, cook the gnocchi in batches rather than dumping them all in at once.
This will be about half a stick of butter. Watch the butter carefully to ensure it doesn’t scorch.
If you’re using garlic that’s already minced, use about 1 tsp (4. 6 g).
If you like a little spice in your pasta, add a pinch of dried red pepper flakes at the same time that you add your sage.
If you prefer, you can use smaller individual-sized ramekins instead of one large baking dish.
If you’re using pre-made gnocchi, follow the package instructions.
If you’re looking for a way to make this dish even easier, you can use a jar of your favorite store-bought tomato sauce. However, you can also make a tomato sauce from scratch in just a few minutes if you want to add your own homemade touch.
Layering the cheese will give your baked gnocchi a comforting, melty quality that really takes it to the next level.
If you want the cheese to brown on top of the dish, turn on the broiler for 1-2 minutes after the dish is cooked.
This works best with a heavy-bottomed skillet like an iron skillet or a Dutch oven.
If it’s not already cooked, you can cook your gnocchi by placing it in boiling water for 2-3 minutes or until it floats. Try this the next time you have leftover gnocchi that you want to reheat!
Feel free to get creative with the sauce. Try tomato sauce, roasted red pepper sauce, Alfredo, pesto, or anything else you can imagine! Try tossing in add-ons like spinach, bacon, or pine nuts!
