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Home » Ingredient » Pasta » Cheesy Tomato Baked Gnocchi

Cheesy Tomato Baked Gnocchi

By: Rosemary Published: June 29, 2022 Updated on: July 25, 2022

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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.

Table of Contents

  • Table of contents
  • What are the ingredients for the recipe
  • Recipe steps
  • Where did Gnocchi originate?
  • Choosing the best Parmesan Cheese for grating
      • Never Miss a Recipe!
  • FAQs
  • More Baked Pasta recipes you may enjoy!
  • Cheesy Tomato Baked Gnocchi Recipe
    • Ingredients US CustomaryMetric 1x2x3x
      • FOR THE SAUCE
      • TOPPING
    • Instructions 
    • Nutrition

Table of contents

  • What are the ingredients for the recipe
  • Recipe steps
  • Where did Gnocchi originate?
  • Choosing the best Parmesan Cheese for grating
  • More Baked Pasta recipes you may enjoy!

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.
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    FAQs

    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!

    • Homemade Creamy Baked Pancetta Macaroni 
    • Creamy Broccoli Bacon Pasta Casserole
    • Homemade Creamy White Sauce Lasagna
    • Classic Lasagna
    • Homemade Baked Macaroni and Double Cheese

    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.
    4.75 from 24 votes
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Pasta
    Cuisine Italian
    Servings 4 servings
    Calories 378 kcal

    Ingredients
     
     

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

    FOR THE SAUCE

    • 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

    TOPPING

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

    Instructions
     

    • 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!

    Nutrition

    Calories: 378kcalCarbohydrates: 62gProtein: 10gFat: 10gSaturated Fat: 3gCholesterol: 7mgSodium: 859mgPotassium: 383mgFiber: 5gSugar: 4gVitamin A: 515IUVitamin C: 9.6mgCalcium: 144mgIron: 7.2mg
    Keyword baked gnocchi, baked gnocchi with cheese, gnocchi alla sorentina
    Tried this recipe?Let us know how it was!

       Updated from November 30, 2015.

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      Casseroles & Bakes, Main Dish, Pasta, Potatoes

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      1. Monica says

        April 7, 2022 at 7:40 pm

        Can tomato sauce be substituted for tomato purée?

        Reply
        • Rosemary says

          April 8, 2022 at 12:44 pm

          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.

          Reply
      2. Janet says

        December 1, 2021 at 5:34 pm

        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 !

        Reply
        • Rosemary says

          December 4, 2021 at 8:48 pm

          Hi Janet, thanks so much, so glad you enjoyed it. Have a great weekend.

          Reply
      3. Cheryl Kreis says

        September 15, 2021 at 2:35 pm

        5 stars
        So simple and so good! Rosemary’s recipes bring back to Italy.

        Reply
        • Rosemary says

          September 19, 2021 at 7:32 pm

          Hi Cheryl, thanks so much, happy to bring back memories of Italy. Have a wonderful week.

          Reply
      4. Debbie says

        May 19, 2020 at 10:12 pm

        Hi when your recipe has 1/4 tsp of basil and oregano is this dried leaves type or ground?

        Reply
        • Rosemary says

          May 20, 2020 at 5:49 pm

          Hi Debbie, it will be ground, when I use fresh then I will say fresh leaves. Hope that helps.

          Reply
      5. Mel says

        October 7, 2018 at 2:48 am

        Hi do you cover this while cooking?

        Reply
        • Rosemary says

          October 7, 2018 at 2:27 pm

          Hi Mel, no no covering needed. I hope you enjoy it.

          Reply
      6. Julie says

        April 28, 2018 at 11:56 pm

        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.

        Reply
        • Rosemary says

          April 29, 2018 at 8:14 am

          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.

          Reply
      7. Anastasia says

        January 26, 2018 at 4:27 am

        5 stars
        Thank you for the recipe,will make it tomorrow!

        Reply
        • Rosemary says

          January 29, 2018 at 3:31 pm

          Hi Anastasia, your welcome, I hope you liked it. Rosemary

          Reply
      8. Karly says

        October 30, 2017 at 8:33 pm

        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!

        Reply
        • Rosemary says

          November 1, 2017 at 9:58 am

          Hi Karly, thanks I hope you enjoy it, it really quick and easy.

          Reply
      9. Marisa Franca @ All Our Way says

        October 12, 2017 at 10:24 pm

        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.

        Reply
        • Rosemary says

          October 17, 2017 at 5:18 pm

          Hi Marisa, thanks so much and yes I have to agree. Have a great week. 🙂

          Reply
      10. Heather Kinnaird says

        August 26, 2016 at 10:06 am

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

        Reply
        • Rosemary says

          August 26, 2016 at 12:03 pm

          Thanks Heather my kids love it too. Have a great weekend.

          Reply
      11. kim miller says

        February 7, 2016 at 2:11 am

        5 stars
        I WOULD LIKE TO FIND A RECIPE TO MAKE GNOCCHI. thank you

        Reply
        • Rosemary says

          February 7, 2016 at 8:42 am

          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.

          Reply
      12. April @ Girl Gone Gourmet says

        November 30, 2015 at 9:10 pm

        Looks so good – using the store bought gnocchi makes it perfect for an easy weeknight dinner!

        Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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