Description

This comforting gnocchi bake features pillowy potato gnocchi enveloped in a rich tomato sauce, topped with gooey mozzarella and fresh herbs. It’s an easy, crowd-pleasing main course that comes together quickly for a cozy weeknight dinner.

Ingredients

Units Scale

For the Gnocchi

1 pound (16 oz) potato gnocchi, store-bought or homemade

For the Sauce

2 tablespoons olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 (24 oz) can crushed tomatoes
1 teaspoon dried Italian herbs (such as basil, oregano, thyme)
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1 pinch red pepper flakes (optional)
1 teaspoon sugar (optional, to balance acidity)

For Assembling & Topping

2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons fresh basil, chopped (plus extra for garnish)

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease a baking dish (about 9×13 inches) and set aside.
Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2 minutes. Drain well and set aside.
Make the Sauce: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant. Pour in the crushed tomatoes, Italian herbs, salt, pepper, and red pepper flakes (if using). Simmer for 10 minutes, stirring occasionally. Taste and add a pinch of sugar if the sauce is too acidic.
Combine Gnocchi and Sauce: Add the cooked gnocchi and chopped basil to the skillet with the sauce. Gently toss to coat every gnocchi piece.
Assemble the Bake: Transfer half of the sauced gnocchi into the prepared baking dish. Sprinkle with half of the mozzarella and Parmesan. Layer the remaining gnocchi on top and finish with the rest of the cheeses.
Bake: Bake, uncovered, for 20-25 minutes or until the cheese is melted, golden, and bubbly. If you like, broil for 1-2 minutes at the end for extra browning.
Serve: Let the bake cool for a few minutes, then garnish with extra basil and serve hot.

Notes

Use homemade gnocchi for an extra-special touch, or save time with high-quality store-bought gnocchi.
Stir in cooked Italian sausage, spinach, or other vegetables before baking for extra flavor and nutrition.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Gluten-free gnocchi can be substituted for a gluten-free meal.

Nutrition

Serving Size: 1/4 of bake
Calories: 425
Sugar: 7g
Sodium: 940mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 4g
Protein: 18g
Cholesterol: 40mg