Gnocchetti gratinati with cauliflower and tomato sauce

A harmonious symphony of flavors in a delicious and quite light dish. This recipe is a true culinary embrace that delights the palate with every bite.
Ideal for pampering your loved ones in a Sunday lunch or for indulging in a moment of pure gastronomic pleasure

  • Tempo di preparazione15 min
  • Tempo di cottura15 min
  • Tempo totale30 min
  • Perform Time15 min
  • Cooking Time15 min
  • Total30 min
  • Cuisine
    • Italian
  • Course
    • Main Course


For the dressing

  • 1 medium cauliflower, cut into small pieces
  • 400g of peeled tomatoes
  • 2 cloves of garlic, finely chopped
  • 200g of mozzarella, cut into cubes
  • 50g of grated Parmesan cheese
  • Olive oil
  • Salt and pepper to taste
  • Fresh chopped parsley for garnish

For the pasta

  • 500g Gnocchetti Glutiniente
  • Water
  • Salt



Let’s start by turning on and preheating the oven to 180°C (350°F).
Next, in a large pot, bring lightly salted water to a boil, add the gnocchetti, and cook for about 10 minutes, considering that the cooking will be finished in the oven. At the same time, clean and cut the cauliflower into pieces, cooking it in boiling water for about 7 minutes, until it reaches a soft and slightly crispy consistency. In a large skillet, add some olive oil and sauté finely chopped garlic until it takes on color and becomes golden. At this point, add the previously crushed peeled tomatoes and cook for about 15 minutes over low heat, stirring occasionally. In a lightly oiled baking dish, evenly distribute the cooked gnocchetti, add the cauliflower, cubed mozzarella, and mix well after pouring the tomato sauce. Sprinkle the grated Parmesan cheese on top to obtain a crunchy crust and bake for about 15-20 minutes. Once cooked, remove the baking dish from the oven and let it cool slightly for a few minutes. Sprinkle with chopped fresh parsley, and the dish is readyThese baked gnocchetti with cauliflower and tomato are perfect for a tasty meal with company!

Enjoy your meal!

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