Cheesy Tomato Baked Gnocchi Recipe

4.81 from 31 votes

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 Time10

Cook Time25

Total Time35

Course: Pasta

Cuisine: Italian

Servings: servings

Calories: 378kcal

Author: Rosemary Molloy

Ingredients

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

FOR THE SAUCE

1½ tablespoons olive oil
1 cup tomato purée (passata)
¼ cup water
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon salt
1 clove small garlic chopped

TOPPING

¾ - 1 cup shredded firm Mozzarella, Swiss, fontina or gruyere cheese
¼ cup freshly grated Parmesan cheese

US Customary - Metric

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!

Notes

How long to cook the 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.

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.

Nutrition