Baked Gnocchi with Tomato and Mozzarella Recipe

Introduction

This baked gnocchi with tomato and mozzarella is a comforting and easy Italian-inspired dish. Tender potato gnocchi is cooked and tossed in a flavorful tomato sauce, then topped with melty mozzarella and Parmesan cheese before baking to golden perfection.

Ingredients

• 1 pound potato gnocchi (store-bought or homemade)
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 can (14 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper (to taste)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves (for garnish, optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Grease a baking dish with cooking spray or olive oil.
2. Step 2: In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float to the top, about 2–3 minutes. Drain and set aside.
3. Step 3: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Step 4: Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for about 5 minutes to let the flavors meld.
5. Step 5: Add the cooked gnocchi to the skillet with the tomato sauce and gently stir to coat the gnocchi evenly.
6. Step 6: Pour the gnocchi and sauce mixture into the prepared baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly on top.
7. Step 7: Bake in the preheated oven for 15–20 minutes, or until the cheese is bubbly and golden brown.
8. Step 8: Remove from the oven, let cool slightly, garnish with fresh basil leaves if desired, and serve hot.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the tomato sauce while simmering.
• Try swapping mozzarella for provolone or fontina for a different cheese twist.
• Use fresh gnocchi if available, but store-bought works perfectly well for convenience.
• Add sautéed mushrooms or spinach to the sauce for added veggies and texture.

Storage

Store leftover baked gnocchi in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave in short intervals, stirring occasionally to keep the cheese melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of gnocchi for this recipe?

Yes, you can use sweet potato or ricotta-based gnocchi as an alternative. Cooking times may vary slightly, so keep an eye on them while boiling.

Is it possible to make this dish gluten-free?

Absolutely! Use gluten-free gnocchi and ensure the tomato sauce and other ingredients are free from gluten-containing additives.

Baked Gnocchi with Tomato and Mozzarella Recipe

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★★★★★

4.7 from 121 reviews

A comforting and flavorful baked gnocchi dish featuring tender potato gnocchi coated in a rich tomato sauce and topped with melted mozzarella and Parmesan cheeses. Perfect for a hearty weeknight dinner or a cozy meal any time of the year.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Gnocchi and Sauce

• 1 pound potato gnocchi (store-bought or homemade)
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 can (14 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper (to taste)

Toppings and Garnish

• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves (for garnish, optional)

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) and grease a baking dish with cooking spray or olive oil to prevent sticking.
2. Cook gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, about 2–3 minutes or until they float to the surface. Drain and set aside.
3. Sauté garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant but not browned.
4. Make tomato sauce: Stir in crushed tomatoes, dried oregano, dried basil, salt, and pepper into the skillet. Simmer for 5 minutes to allow the flavors to blend.
5. Combine gnocchi and sauce: Add the cooked gnocchi to the skillet with the tomato sauce and gently stir to coat evenly.
6. Prepare for baking: Transfer the gnocchi and sauce mixture to the prepared baking dish. Evenly sprinkle shredded mozzarella and grated Parmesan cheese on top.
7. Bake: Place the baking dish in the preheated oven and bake for 15–20 minutes until the cheese is bubbly and golden brown.
8. Serve: Remove from oven, let cool slightly, garnish with fresh basil leaves if desired, and serve hot.

Notes

• Use fresh basil leaves as a garnish to add a fresh herbal note to the finished dish.
• You can substitute mozzarella with any good melting cheese like provolone or fontina if preferred.
• For a spicier kick, add red pepper flakes to the tomato sauce.
• Homemade gnocchi can be used, but store-bought is a convenient time saver.
• To make this dish gluten free, ensure your gnocchi is made with gluten-free ingredients.

Keywords: baked gnocchi, gnocchi with tomato sauce, mozzarella gnocchi bake, easy Italian dinner, comfort food