Introduction
If you’re looking for a comforting, restaurant-worthy dish that’s surprisingly easy to make at home, this Tomato Basil Gnocchi Bake is your answer. I’ve perfected this recipe to combine pillowy gnocchi with a rich tomato sauce and fresh basil, all blanketed in melted cheese. What I love most about this dish is how it transforms simple ingredients into something truly special, making it perfect for both weeknight dinners and casual entertaining.
Ingredients
- 2 packages (16 oz each) potato gnocchi
- 2 cans (14.5 oz each) crushed tomatoes
- 4 cloves garlic, minced
- 1 medium onion, finely diced
- 1/4 cup fresh basil leaves, plus extra for garnish
- 2 cups fresh mozzarella, shredded
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). While it’s heating, bring a large pot of salted water to boil.
- Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent (about 5 minutes), then add garlic and cook for another minute.
- Pour in the crushed tomatoes, add oregano, and season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
- Meanwhile, cook the gnocchi according to package instructions until they float to the surface. Drain immediately – don’t overcook!
- Tear the fresh basil leaves and stir them into the tomato sauce. Then gently fold in the cooked gnocchi.
- Transfer everything to a 9×13 inch baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 20-25 minutes, or until the cheese is melted and golden brown.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6-8 people
Recipe Notes
Here are some helpful tips to make this Tomato Basil Gnocchi Bake even better:
- Don’t rinse the gnocchi after cooking – the starch helps the sauce cling better.
- For a crispier top, switch to broil for the final 2 minutes of baking (watch carefully to prevent burning).
- Store-bought gnocchi works perfectly fine, but if you’re feeling ambitious, homemade gnocchi takes this dish to another level.
- The sauce can be made up to 2 days ahead and stored in the refrigerator.
- For a lighter version, use part-skim mozzarella and reduce the amount of cheese by 1/3.
- If the sauce seems too thick, add a splash of the gnocchi cooking water to reach your desired consistency.
Tomato Basil Gnocchi Bake
A comforting, restaurant-worthy dish that's surprisingly easy to make at home, combining pillowy gnocchi with a rich tomato sauce and fresh basil, all blanketed in melted cheese.
Ingredients
- 2 packages 16 oz each potato gnocchi
- 2 cans 14.5 oz each crushed tomatoes
- 4 cloves garlic minced
- 1 medium onion finely diced
- 1/4 cup fresh basil leaves plus extra for garnish
- 2 cups fresh mozzarella shredded
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). While it's heating, bring a large pot of salted water to boil.
- Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent (about 5 minutes), then add garlic and cook for another minute.
- Pour in the crushed tomatoes, add oregano, and season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
- Meanwhile, cook the gnocchi according to package instructions until they float to the surface. Drain immediately – don't overcook!
- Tear the fresh basil leaves and stir them into the tomato sauce. Then gently fold in the cooked gnocchi.
- Transfer everything to a 9x13 inch baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 20-25 minutes, or until the cheese is melted and golden brown.
