Baked Gnocchi with Mozzarella & Tomato
Pillowy gnocchi tossed with bright tomato sauce, fresh mozzarella, and basil, then baked until bubbly and golden. A weeknight Italian comfort dish that tastes like you spent hours but takes under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 22g
Ingredients
- 1.5 lbs gnocchi (fresh or frozen, shelf-stable)
- 28 oz whole peeled tomatoes (canned)
- 8 oz fresh mozzarella, torn into bite-sized pieces
- ½ cup fresh basil leaves
- 3 cloves garlic cloves, minced
- ½ cup parmesan, grated
Instructions
- 1
Preheat oven to 425°F. Boil gnocchi in salted water until they float and hold for 30 seconds, then drain.
- 2
Heat olive oil in a skillet over medium. Cook garlic 30 seconds until fragrant, then add canned tomatoes.
- 3
Simmer sauce 5 minutes, breaking up tomatoes with a spoon. Season with salt and pepper to taste.
- 4
Toss drained gnocchi with tomato sauce and half the basil. Transfer to a baking dish.
- 5
Scatter mozzarella and parmesan over the top. Bake uncovered until cheese melts and edges bubble, 8-10 minutes.
- 6
Serve hot, garnished with remaining fresh basil and a drizzle of olive oil.
Tools you’ll need
- large pot
- colander
- 12-inch skillet
- wooden spoon
- 9x13-inch baking dish
- oven
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