Easy Baked Gnocchi Recipe with Tomato Sauce and Mozzarella

This baked gnocchi recipe combines soft potato gnocchi, rich tomato pasta sauce, garlic, herbs, and creamy mozzarella in one bubbling skillet. It is an easy, weeknight-friendly vegetarian dinner that goes from stovetop to oven and is ready in about 30 minutes.

Baked Gnocchi with Tomato Sauce and Mozzarella

If you have never baked gnocchi before, this is such an easy place to start. There is no need to boil the gnocchi separately - it cooks right in the tomato sauce before being finished with melted mozzarella, fresh basil, and Parmesan.

The first and only time I remember eating gnocchi before making this recipe was at a restaurant called Cuppacinos when I was in my early teens. They served it in a deep pasta bowl, half with tomato sauce and half with basil pesto, and I remember thinking it was absolutely delicious.

For two people who love potatoes in pretty much every form, I have no idea why Grant and I took so long to buy a packet of gnocchi ourselves! It has quickly become one of those handy ingredients we love having around for an easy weeknight dinner, and we already have a few seasonal gnocchi recipes in mind.

Scroll down for step-by-step instructions, chef's tips, variations, serving ideas, wine pairings, and make-ahead notes.

Jump to:

• Baked Gnocchi with Tomato Sauce and Mozzarella
• Recipe at a Glance
• What Is Baked Gnocchi?
• Ingredients You'll Need
• How to Make Baked Gnocchi
• Bake
• Substitutions, Flavor Variations and Add-Ins
• What to Serve with Baked Gnocchi
• Best Wine Pairings for Baked Gnocchi
• Storage Instructions
• FAQ's
• More Italian Dinner Recipes
• Easy Baked Gnocchi Recipe with Tomato Sauce and Mozzarella

Recipe at a Glance

• Ready in: 30-35 minutes
• Serves: 4-6
• Main ingredients: Gnocchi, tomato pasta sauce, mozzarella, red onion, garlic, and basil
• Dietary information: Vegetarian
• Perfect for: Easy weeknight dinners and cozy late-summer or fall meals
• Cooking method: Stovetop and oven-baked in one skillet

What Is Baked Gnocchi?

Baked gnocchi is an easy way to cook store-bought potato gnocchi without boiling it separately.

In our version, the gnocchi is briefly sautéed with onion, garlic, and Italian seasoning before tomato sauce and a little water are added. Everything then finishes in the oven, where the gnocchi becomes tender and the sauce thickens around it.

Mozzarella goes on during the last few minutes so it becomes gooey, melty, and beautifully bubbling on top.

Ingredients You'll Need

This easy tomato baked gnocchi recipe uses simple Italian-inspired ingredients and store-bought gnocchi to keep dinner quick

• Extra virgin olive oil - Used to saute the onion and coat the gnocchi before baking.
• Red onion - Adds gentle sweetness and savory flavor to the sauce.
• Garlic - Two cloves give the tomato sauce plenty of flavor without overpowering it.
• Italian seasoning - A delicious blend of dried herbs. Try our Homemade Italian Seasoning.
• Tomato pasta sauce - Use your favorite jarred sauce, or make it with our Homemade Tomato and Basil Pasta Sauce or Spicy Pasta Sauce.
• Gnocchi - Both shelf-stable or refrigerated potato gnocchi works for this recipe. There is no need to boil it first.
• Mozzarella - Bocconcini, mozzarella pearls, or torn fresh mozzarella all work beautifully.
• Fresh basil and Parmesan - Add these just before serving for freshness and extra flavor.
• Salt and freshly ground black pepper - Season to taste.

See the recipe card for quantities.

How to Make Baked Gnocchi

Preheat oven

Preheat the oven to 200°C (400°F).

Sauté aromatics

Heat olive oil in an oven-safe skillet over medium heat. Add onion and cook until soft and translucent. Add the garlic and Italian seasoning and cook for another minute, stirring so the garlic does not burn.

Chef's Tip: No oven-safe skillet? Prepare everything on the stovetop, then transfer it to a casserole dish before baking.

Add the gnocchi

Add the gnocchi to the onion mixture and sauté for 2-3 minutes, stirring gently to coat the gnocchi in the oil, garlic, and herbs. Season with salt and freshly ground black pepper.

Chef's Tip: There is no need to boil the gnocchi first. Cooking it directly in the sauce keeps this recipe quick and means one less pot to wash.

Add the pasta sauce

Pour in the tomato pasta sauce and add ¾-1 cup (180-250 ml) water. Stir gently, then bring everything to a simmer.

Chef's Tip: Start with ¾ cup (180 ml) water. You can add a little more if your pasta sauce is particularly thick. The gnocchi needs enough liquid to become tender as it bakes.

Bake

Transfer the skillet to the oven and bake for 15-20 minutes, or until the gnocchi is tender and the sauce is bubbling. Add the mozzarella during the last 5 minutes of baking and return to the oven until melted and golden.

Chef's Tip: If you want extra color, finish under the broiler for 2-3 minutes.

Serve and enjoy!

Finish the baked gnocchi with fresh basil and plenty of freshly grated Parmesan.

Serve hot straight from the skillet.

Substitutions, Flavor Variations and Add-Ins

This simple recipe is also an easy base for using whatever you have in the fridge.

• Add vegetables - Stir in sautéed zucchini, mushrooms, spinach, bell peppers, or roasted Mediterranean vegetables.
• Make it spicy - Use our Spicy Pasta Sauce or add a pinch of red pepper flakes.
• Add pesto - Spoon a little basil pesto over the gnocchi just before serving

What to Serve with Baked Gnocchi

Baked gnocchi is quite satisfying on its own, so we usually keep the sides fresh and simple.

• Bread - Serve with our No-Knead Focaccia or Cheesy Ciabatta Garlic Bread for soaking up the tomato sauce.
• Fresh salads - Pair it with our Rocket Salad or Bistro Salad with French Vinaigrette.
• Vegetables - Add roasted zucchini, eggplant, peppers, or a simple tray of roasted Mediterranean vegetables.

Best Wine Pairings for Baked Gnocchi

Tomato sauce has plenty of acidity, so we like wines that can match that freshness without overpowering the mild potato gnocchi and mozzarella.

• Chianti - Its bright acidity and savory character work beautifully with tomato sauce and Parmesan.
• Sangiovese - A lovely Italian pairing with tomato, garlic, and herbs.
• Barbera - Fruity with good acidity and particularly easy to pair with tomato-based pasta dishes.
• Pinot Grigio - A lighter option if you prefer white wine.
• Dry rosé - Especially lovely when serving this during late summer or early fall.

For this particular recipe, Chianti or Sangiovese would be our first choice. 😋

Storage Instructions

Fridge: Store leftover baked gnocchi in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat individual portions in the microwave, or cover and warm in a 180°C (350°F) oven until heated through. Add a small splash of water or tomato sauce if the gnocchi has absorbed too much sauce in the fridge.

FAQ's

More Italian Dinner Recipes

Looking for more cozy Italian-inspired dinners? Try our:

• Vegetable Lasagna with White Sauce
• Italian Sheet Pan Chicken and Potatoes
• Italian Chickpea Soup - Pasta e Ceci
• Baked Caprese Chicken
• Italian Meatballs in Tomato Sauce

This easy baked gnocchi recipe is exactly the kind of dinner we love for busy evenings - simple ingredients, very little prep, one skillet, and plenty of bubbling tomato sauce and melted mozzarella.

Give it a try and let us know in the comments how it turned out. Don't forget to Pin it for later or share it with a friend.

Print

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.