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Cheesy Tomato Baked Gnocchi

What’s better than a quick and easy pasta dish? I would say not much. This easy Baked Gnocchi Recipe is made with 2 types of cheese and a perfectly spiced tomato sauce. It’s about as good as you can get. Also known as Gnocchi alla Sorentina, it makes a delicious family or get together dinner idea.

Baked gnocchi in a white dish.


With the cooler weather on it’s way (yay!) it brings the desire for comfy cozy recipes, such as casseroles, soups and everything baked. Whether you make your own Gnocchi or use store bought this is the perfect easy way to make a baked pasta dish. If you prefer a white sauce then why not give this White Sauce Baked Gnocchi a try also.

What are the ingredients for the recipe

  • Olive Oil
  • Tomato Passata (puree) – if you can’t find puree then you can use pelati or San Marzano canned tomatoes, just be sure to mash them well.
  • Water
  • Oregano
  • Basil
  • Salt
  • Garlic
  • Hot pepper flakes – if you like a sauce a little spicy.
  • Mozzarella – be sure to use a firm mozzarella, fresh has too much moisture which will make the dish watery.
  • Parmesan Cheese – it’s always best to grate your own rather than purchase packaged already grated.
  • Gnocchi – you can use a good quality store bought or make your own.

Recipe steps

In a medium pan add the olive oil, garlic, purée, water, oregano, basil, and salt. Stir to combine cook until thickened.

Sauce with a wooden spoon in a frying pan.

While sauce is cooking, boil water and cook the gnocchi just until the float to the surface, approximately 30 seconds, drain immediately but do not rinse.

When sauce has thickened add the gnocchi and toss gently.

Gnocchi added to the sauce.

place in the prepared oven safe baking pan, top with the shredded Mozzarella cheese and then the grated Parmesan cheese. Bake in a pre-heated oven for approximately 10 minutes or until cheese has browned, (watch it doesn’t burn). Serve immediately.

Gnocchi in baking pan with cheese on top before baking.

Where did Gnocchi originate?

Apparently the first recipe was introduced in the second half of the 16th century. Two Renaissance chefs first described how to make a first course (gnocchi) using flour, breadcrumbs, boiling water and eggs.

Then at the end of the 1700’s they were made more or less how they are known today, with potatoes, water and flour. However, this recipe does not become widespread until the early 1900s.

And today Gnocchi have become one of the most popular and consumed recipes in the world. It has also progressed over the years, into some very interesting variations, including the addition of pumpkin, beetroot, spinach, ricotta and many more.

Choosing the best Parmesan Cheese for grating

The difference between them is that Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano.

Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano. This is why I always think it’s best to buy a chunk of good quality Parmesan and grate or shred it yourself. Remember ingredients can make or break your dish!

Gnocchi on a fork with a cheese pull.


How to store leftover baked gnocchi

Any leftover pasta should be covered tightly and stored in the fridge. It will last up to 1-2 days. It can be reheated in a low oven or microwave until warmed through.

Different ingredients to add

I usually make this meatless, but you can easily add some ground beef, or chopped pancetta or even Italian sausage to the sausage. Or why not some chopped or sliced mushrooms or peppers.

What makes a good gnocchi?

Good gnocchi should be soft and delicate never chewy or tough.

How long to cook gnocchi?

Once they have been added to the salted boiling water give them a couple of stirs and watch carefully, it doesn’t take long for them to cook 1-2 minutes (sometimes less), once the float to the surface they are done. Remove them immediately. Over cooked and they will turn to mush.

More Baked Pasta recipes you may enjoy!

I sprinkled the top with shredded mozzarella and freshly grated Parmesan cheese. Baked it for 10 minutes and there you have the perfect-cheesy-any-night-of-the-week-dinner-dish, Baked Gnocchi Double Cheese Tomato Sauce, Buon Appetito!

Up close gnocchi in a baking dish.
Cheesy Tomato Baked Gnocchi

Cheesy Tomato Baked Gnocchi Recipe

Rosemary Molloy
This easy Cheesy Tomato Baked Gnocchi Recipe made with 2 types of cheese and a perfectly spiced tomato sauce, it's about as good as you can get.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 378 kcal


  • 1 pound Gnocchi (homemade or store-bought store-bought)


  • 1 1/2 tablespoons olive oil
  • 1 cup tomato purée (passata)
  • 1/4 cup water
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/4 teaspoon salt
  • 1 clove small garlic chopped


  • 3/4 – 1 cup shredded firm Mozzarella (Fontina or Gruyere cheese)
  • 1/4 cup freshly grated Parmesan cheese


  • Pre-heat oven to 400F (200C), lightly oil an 8 x 6 inch baking dish.
  • In a medium/large pan, add the olive oil, garlic, purée, water, oregano, basil, and salt. Stir to combine, on medium heat cook until thickened (not too thick), approximately 15-20 minutes.
  • While sauce is cooking, cook the gnocchi in the boiling salted water, just until they float to the surface, approximately 30 seconds, drain immediately, do not rinse.
  • When sauce has thickened add the gnocchi and toss gently, place in the prepared baking pan, top with the shredded Mozzarella and then the grated Parmesan cheese. Bake for approximately 5 minutes then raise heat and broil for another 3-5 minutes or until cheese has browned, (watch it doesn't burn). Serve immediately. Enjoy!


Calories: 378kcal | Carbohydrates: 62g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 859mg | Potassium: 383mg | Fiber: 5g | Sugar: 4g | Vitamin A: 515IU | Vitamin C: 9.6mg | Calcium: 144mg | Iron: 7.2mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

   Updated from November 30, 2015.


  1. Hello

    I make meals for my aging mom. This looks like a meal she would enjoy – can it be frozen and thawed overnight in the fridge? Would the cooking time increase to around 15 minutes to compensate as it would be cold going into the oven? I am guessing it should be covered for part of the time? Sorry for all of the questions and thanks for your help!

    1. Hi Nicole, yes it can be frozen and I would thaw it overnight in the fridge. I think 15 minutes is too much I would go for 7-10 minutes and yes cover for the first half of the time. Oh don’t worry about the questions, ask away. I hope your mom enjoys it. Take care!

  2. I have made the cheesy tomato baked gnocchi recipe twice now and it is very good. However, I just noticed that the written steps say to bake for 10 minutes, which I have been doing, yet the recipe card says to bake for 5 minutes. Have I been over baking this recipe?

    1. Hi Cate Yee, the written steps in the blog are the basic steps the recipe card are the more descriptive steps, although it does say to bake for 5 minutes and broil for 3-5 which is 10 minutes baking time. Hope that helps. Take care!

    1. Hi Monica tomato sauce usually has added ingredients as far as I know, so probably could but be sure to look and see what ingredients are added.

  3. 5 stars
    My daughter made this last night for us and it was AMAZING!!!
    She said it was really simple to make and all came together quickly.
    Would make this again for sure !

  4. 5 stars
    This is my husbands favourite meal. So quick and easy on busy nights. I add mushrooms, red and geeen pepper. Sometimes grilled vegetables from the deli.
    It is also good for leftovers for the next night.

    1. Hi Julie so glad your husband likes it. Sometimes the fast and easy are the best. And I love those additions. Have a wonderful Sunday.

  5. Whoa. Whoa. WHOA this looks incredible- I mean, you really can’t go wrong with soft pillowy gnocchi coated in tomato sauce and loads of cheese. Need to try this!

  6. 5 stars
    There is just something about gnocchi and gooey cheese that just gets to my heart or should I say tummy! Looks so good. Gnocchi to me is like pasta — you can make so many dishes out of it!! Great recipe.

  7. this is one of my kids favorite meals in the fall/winter. SO good and So easy is always a winner in my book

    1. Hi Kim, I have a recipe for homemade gnocchi here is the like http://anitalianinmykitchen.com/gnocchi/ . Let me know how it goes. Have a great Sunday.

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