Easy Gnocchi and Tomato Bake

The smell of bubbling tomatoes and melted cheese always takes me back to those cozy nights in my kitchen when I’m craving something simple but seriously satisfying. Easy gnocchi and tomato bake is one of those recipes that feels like a little hug on a plate, with pillowy gnocchi soaking up a rich tomato sauce and topped with just the right amount of golden, gooey cheese. It’s my go-to when I want a fuss-free dinner that still tastes like I put a lot of love into it. The best part? This recipe comes together quickly and flexes easily to suit whatever you have in your pantry. Trust me, once you try this easy gnocchi and tomato bake, it’s going to become a staple you reach for again and again.

Easy Gnocchi and Tomato Bake: Why It Works & Ingredients

• 1 pound of potato gnocchi (store-bought or homemade works great)
• 2 cups canned crushed tomatoes (San Marzano if you can get them!)
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1/2 cup fresh basil leaves, chopped
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil or parsley for garnish

So, why does this easy gnocchi and tomato bake hit such a home run? First off, gnocchi itself is a magic pillow of potato and flour that cuddles up perfectly with tomato sauce instead of sliding away like pasta sometimes does. The crushed tomatoes give the sauce a natural sweetness and rustic texture that coats each little pillow wonderfully. Garlic and onion add a savory base, while oregano and basil offer that beloved hint of Italian sunshine. Olive oil enriches everything with gentle fruitiness and helps lift those flavors without making the dish heavy. The cheese blend is key here — mozzarella gives gooey meltiness, while Parmesan adds that salty, nutty punch that rounds everything off.

It’s a simple formula that plays on the strength of each ingredient rather than overpowering with a mess of components. The quick bake melds flavors while giving the top a satisfyingly crispy, cheesy crust. This isn’t complicated cooking—it’s warm comfort made accessible, every time.

Easy Gnocchi and Tomato Bake

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Quick and tasty Easy Gnocchi and Tomato Bake recipe to satisfy your hunger with simple ingredients and mouthwatering flavors every time

• Author: molly
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Dinner
• Cuisine: Italian

Ingredients

Scale 1x2x3x

1 pound of potato gnocchi

2 cups canned crushed tomatoes

3 cloves garlic, minced

1 small onion, finely chopped

2 tablespoons extra virgin olive oil

1 teaspoon dried oregano

0.5 teaspoon red pepper flakes (optional)

0.5 cup fresh basil leaves, chopped

1 cup shredded mozzarella cheese

0.25 cup grated Parmesan cheese

Salt to taste

Black pepper to taste

Fresh basil or parsley for garnish

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Instructions

Preheat your oven to 400°F (200°C).

Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, stir until fragrant and translucent, about 3-4 minutes. Avoid burning the garlic.

Add the crushed tomatoes, dried oregano, and red pepper flakes (if using). Let simmer for 5-7 minutes, stirring occasionally until the sauce thickens slightly.

Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (about 2-3 minutes). Use a slotted spoon to transfer gnocchi directly into the tomato sauce.

Stir half of the chopped fresh basil into the sauce along with salt and black pepper to taste. Adjust seasoning as desired.

Spoon the gnocchi and tomato mixture into a greased baking dish, spreading evenly.

Sprinkle shredded mozzarella cheese evenly over the top, then add grated Parmesan cheese.

Bake uncovered for 15-20 minutes until the cheese is bubbly, golden, and beginning to crisp at the edges.

Let the dish rest for 5 minutes before serving. Garnish with remaining fresh basil or parsley.

Notes

Easy gnocchi and tomato bake is a comforting, fuss-free dish featuring pillowy potato gnocchi soaked in a rich tomato sauce and topped with bubbly mozzarella and Parmesan cheese. Perfect for quick, cozy dinners with flexible pantry-friendly ingredients.

Easy Gnocchi and Tomato Bake: Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). This ensures everything starts cooking evenly once it’s in the oven.
2. Cook the aromatics: Heat the olive oil in a skillet over medium heat. Toss in the chopped onion and garlic, stirring until fragrant and translucent, about 3-4 minutes. Watch closely so the garlic doesn’t burn — burnt garlic means bitter sauce!
3. Add the tomatoes and spices: Pour in the crushed tomatoes, oregano, and red pepper flakes (if using). Let it simmer gently for 5-7 minutes, stirring occasionally. The sauce should thicken a bit and smell bright and lively.
4. Cook the gnocchi: While the sauce simmers, bring a large pot of salted water to boil. Drop the gnocchi in; they’re done when they float to the surface (usually about 2-3 minutes). Using a slotted spoon, transfer them directly to the tomato sauce in the skillet. This way they soak up extra flavor without getting waterlogged.
5. Mix in fresh basil and seasoning: Stir in half of the chopped basil along with salt and pepper to taste. Taste the sauce—you might want a little pinch more salt or pepper depending on your tomatoes.
6. Transfer to a baking dish: Spoon the gnocchi and tomato mixture into a greased baking dish. Spread it out evenly so every bit gets heat and cheesy topping.
7. Add the cheese: Sprinkle the shredded mozzarella evenly over the top, then finish with the Parmesan.
8. Bake uncovered for 15-20 minutes until the cheese is bubbly, golden, and just beginning to crisp around the edges. Your kitchen will start smelling like an Italian trattoria!
9. Garnish & serve: Let it sit for 5 minutes before serving. Scatter remaining fresh basil or parsley over the top for a pop of color and brightness.

Try to resist digging in immediately—it’s tempting but giving those last few minutes makes the bake easier to slice and stops lava-hot cheese burns.

Easy Gnocchi and Tomato Bake: Tips for Success

• Don’t overcook the gnocchi in water. They cook quickly and will continue to cook in the oven. If you boil them until completely soft, they risk falling apart during baking.
• Use quality canned tomatoes. Good canned tomatoes have a sweeter, less acidic flavor which really shines in this simple dish.
• Fresh herbs matter. Adding fresh basil at the end lifts the whole dish and keeps it from tasting flat.
• Don’t skip the resting time. Letting the bake cool slightly lets the sauce thicken and the cheese set up for better texture.
• Customize your cheese. Feel free to swap mozzarella for fontina or add a little ricotta dollop before baking for extra creaminess.

Easy Gnocchi and Tomato Bake: Storage & Reheating

Leftovers from this easy gnocchi and tomato bake keep really well—if you have any! Store them in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, pop the portion in the oven at 350°F (175°C) for about 10-15 minutes until heated through and the cheese regains some of its texture.

Avoid microwaving if possible, since that can make gnocchi gummy and the sauce watery. If you must microwave, do it in short bursts and stir in between to distribute heat.

Easy Gnocchi and Tomato Bake: FAQ

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well! Just adjust cooking time slightly; toss them into boiling water a bit longer until they float and warm through before adding to the sauce.

Is this recipe vegetarian?

This easy gnocchi and tomato bake is completely vegetarian as-is. If you want to make it vegan, swap the cheese for a plant-based alternative and make sure your gnocchi doesn’t contain egg.

Can I make the tomato sauce from scratch?

Absolutely! If you prefer fresh tomatoes, cook chopped ripe tomatoes down with garlic and onion until thickened to make your own sauce. Just stir in oregano and basil at the end.

What can I add to make this dish heartier?

Adding cooked sausage, sautéed mushrooms, or even spinach can bulk it up and add extra layers of flavor. Toss them into the sauce before baking so everything melds together.

How do I know when the bake is done?

You’re looking for bubbly, golden cheese on top with slightly crisp edges. The sauce should be simmering gently under the cheese crust. Give it a poke with a fork—the gnocchi inside should be tender but holding shape.

Nutritional Information

Here’s a rough estimate for one serving (assuming the recipe serves 4):

• Calories: 420
• Fat: 18 grams
• Protein: 15 grams
• Carbohydrates: 48 grams

These numbers can vary based on the exact brands of ingredients and serving sizes. Use this as a general guide to help with meal planning.

Conclusion

This easy gnocchi and tomato bake is exactly the kind of meal that makes weeknight dinners something to look forward to. It’s fuss-free, comforting, and absolutely delicious, packed with bright tomato flavor and cheesy goodness that hits all the right notes. Once you’ve made this recipe, you’ll understand why I keep coming back to it—it’s endlessly adaptable and full of heart. If you give it a try, please drop a comment or share how you made it your own. I love hearing from you!