I love having gnocchi in the fridge, because it means quick and easy meals are a hop and a skip away. Like sure, usually gnocchi in the fridge means that I’ve put in a little (and I do mean that literally) effort to make it, because 1) homemade gnocchi is easy and tastes better, and 2) I’m very mistrusting* of the monoglycerides and diglycerides found in most store bought versions. Anyway back to the important things, gnocchi in the fridge means I get to make baked gnocchi, which is one of the most delicious dishes. Pillowy gnocchi is tossed in a spicy marinara (arrabbiata) and smothered with a creamy scrumptious vegan mozzarella sauce and baked until the sauce is hot and bubbly and the cheese is browned to perfection. And if you have the gnocchi already, the whole dish is ready in under 45 minutes, including making the mozz sauce and arrabbiata from scratch and 15 minutes of oven-time.
*And that’s just because those ingredients are often animal-derived, their chemistry in cooking and baking is actually pretty cool.…
