This cheesy baked gnocchi in a roasted tomato sauce is so easy and packs an absolute flavour punch. The tomato sauce is roasted for extra depth of flavour and then mixed with any homemade or store-bought gnocchi. Topped with mozzarella and parmesan cheese and baked until golden and bubbling. Have some bread on hand for dunking the rich and delicious sauce.
Hi! This is going to become a staple meal at your house, I just know it. I have tinkered around with it and actually upped the sauce factor because no one likes a dry pasta bake. This is my ultimate comfort food!
The sauce base is just a bigger version of my Easy Roast Tomato Sauce, it's so damn good. You throw everything in a baking dish and the oven does all the work. Why use a store bought marinara sauce when you could make this one, it's so delish! I have used my Hand Rolled Gnocchi Sardi but you could use my Homemade Potato Gnocchi or any store-bought gnocchi you like.
For some other delicious bakes and sauces, try:
Why you'll love this dish
- The homemade tomato sauce is seriously amazing on it's own. Feel free to use it as a pasta sauce without baking.
- The sauce can be made ahead and it also freezes really well. This turns it into a busy weeknight meal if you just need to assemble and throw in the oven.
- Crowd pleaser! The entire family will love this one. Who doesn't love pillowy gnocchi in a cheesy tomato sauce?!
- Customisable, feel free to mix some fresh spinach (baby spinach is best) into the sauce or some chopped olives would be amazing too.
Ingredients
For the sauce
Tomatoes - Use any tomatoes you like, I did a mix of vine and cherry tomatoes.
Onion - I use 1 yellow/brown onion, if you are in the USA you might not be aware your onions are HUGE! So only use ½ if you want, up to you!
Garlic - Fresh garlic cloves are best. I love using lots of garlic in this sauce.
Anchovies - You HAVE to trust me on this OK?! Anchovies add such an amazing depth of flavor and seasoning. You don't taste them but your guests will be thinking "what is IN this sauce?!"
Chilli Flakes - I add just a pinch for a slight hum, leave them out or use more than I say if you like spice.
Olive Oil - A very generous few tablespoons of extra virgin olive oil before roasting.
For finishing the dish
Gnocchi - Use whatever you like, store-bought (great for the first time making this dish) or homemade gnocchi are both great. See my notes below for more details.
Cheese - There is a mix of mozzarella and parmesan cheese in the middle and top layer.
Basil leaves - Fresh basil leaves brighten this up to serve.
What gnocchi to use
There are a few options I will give you, all will work, so use whatever you like. I tested this with both a store bought and hand rolled gnocchi sardi.
Store-bought gnocchi - I tested this with a store bought one and it worked really well. Find the best quality one you can, some have an odd flavor. I still pre-boil but only for a minute or so. You could try a sweet potato or cauliflower gnocchi too.
Homemade Potato Gnocchi - I have a great guide for this so feel free to make your own gnocchi if you want a project.
Hand Rolled Gnocchi Sardi - This is one of my favorite pasta shapes to make as it is SO easy for a beginner. It is made with a fine semolina flour and has a really chewy texture. This is what I have photographed.
How to make this recipe
The full ingredient list, method and short tutorial video are in the recipe card below.
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ONE: Place all the sauce ingredients in a baking dish and drizzle with the olive oil. Sprinkle the red pepper flakes if using and a good pinch of salt and black pepper.
TWO: Roast in the oven at 350F (180c) for 45 mins - 1 hour until it looks like this. One of the signs I look for is the edges of the onions starting to char.
THREE: Blend the sauce with a stick blender or food processor. Reserve a cup of the sauce then add the cooked gnocchi into the rest and mix well.
FOUR: Put ½ cup of the reserved sauce into the bottom of the baking dish. Then layer half of the gnocchi mixture in a single layer on top.
FIVE: Layer half of the mozzarella and parmesan in an even layer.
SIX: Add the rest of the gnocchi in an even layer.
SEVEN: Finish with the remaining half cup of the sauce (yours will look saucier than this as I upped the sauce factor after this test!).
EIGHT: Layer the rest of the cheese and bake for 15 minutes at 400f (200c) then broil for 2 - 3 minutes to get some colour on the top. You don't want to bake it too long as you want it super saucy.
Expert tips
- I have tweaked the recipe to be a touch 'saucier' since taking these photos so don't stress if it doesn't look the same. Yours will be better! I'm all about a big sauce ratio, it means you can dip in some bread and it will also re-heat better.
- Don't bake it for too long, just enough to get some golden colour on the top. You don't want to overcook the gnocchi or dry out the whole dish.
- Finish the dish under the broiler element to brown it (best part!) without overcooking.
- Boil the gnocchi first, some gnocchi bakes don't, but I prefer to.
- You might think a touch of runny honey is strange but I love adding sweetness to a tomato sauce, it balances it out wonderfully.
Recipe FAQs
As I mention in the notes above use anything you like, homemade potato gnocchi, any kind of store-bought or a hand rolled gnocchi sardi will be great.
I prefer to. Until they just look like they are going to float. A minute will be enough.
I have used a 30cm (3 litre) round shallow cast iron casserole dish. Use any kind of baking dish that will fit two layers of the gnocchi in an even layer. The shape doesn't matter, square or rectangle will work too.
Definitely! When assembling ahead of time it is best to let the ingredients cool down first, so get the sauce and gnocchi to room temp.
I'm always quietly judging if you actually have any leftovers but yes you can! It will keep in the fridge in an airtight container for 2 - 3 days. Pasta dishes are never quite as good re-heated though.
Want some other dishes to try?
Made this cheesy baked gnocchi recipe and loved it? Check out my recipe section for more delicious ideas. My Creamy Tomato Sauce is a classic and is one of my ultimate weeknight meals. If you love a pasta bake then my Delicious Sausage Pasta Bake is a MUST! For a classic gnocchi dish then my Crispy Pan Fried Gnocchi with Brown Butter is to die for.
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Recipe
Cheesy Baked Gnocchi in a Roasted Tomato Sauce
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Ingredients
For the sauce
- 900 g tomatoes
- 1 yellow/brown onion peeled and cut into wedges
- 6 anchovies optional (leave out to keep it vegetarian)
- 6 - 8 garlic cloves peeled
- 2 teaspoons runny honey optional
- ¼ - ½ teaspoon red pepper flakes optional
- 3 tablespoons olive oil
- Salt and pepper
- ¼ cup cream
For baking the dish
- 750 grams gnocchi
- 200 grams mozzarella grated
- 50 grams parmesan finely grated
- Fresh basil leaves to serve
Instructions
Make the sauce
- Preheat your oven to 350f (180c).
- Layer the tomatoes (cut any big ones in half) in a baking dish (I've used a 30cm shallow casserole pan for roasting the ingredients and baking final dish).
- Add the onion wedges, garlic cloves, anchovies and drizzle the honey over.
- Add the red pepper flakes, a good few pinches of salt and pepper and lastly, drizzle the olive oil on top.
- Roast in the oven for 45 mins - 1 hour until the onion edges are starting to char. Look at the photos above in post for reference.
- Blitz the sauce with a stick blender or in a food processor until smooth.
- Add the ¼ cup of cream and mix.
- Reserve 1 cup of the sauce.
Finishing the dish
- Preheat your oven to 400f (200c).
- Boil your gnocchi for 1 - 2 minutes (depending what sort you use, just go a touch under what package says if store bought).
- Add the cooked gnocchi into the sauce and mix well. It will seem really saucy, that is good!
- In your baking dish spread ½ cup of the reserved sauce on the bottom.
- Top with half of the gnocchi mixture in an even layer.
- Sprinkle half of the mozzarella (100 grams) and parmesan (25 grams) on top.
- Layer the rest of the gnocchi mixture and follow with the remaining ½ cup sauce.
- Finish with the rest of the cheeses (again, the photos above will be your friend here).
- Bake for 15 minutes then broil for another 2 - 3 mins to brown the top slightly.
- Let it rest for 10 minutes before serving and garnish with some fresh basil leaves. It will be super saucy, some bread on the side will be key.
Video
Notes
- Tomatoes, use whatever you like, I used a mix of vine and cherry tomatoes
- Gnocchi, use store-bought or homemade.
- Read through the notes and step by step photos above the recipe, it is all useful helpful info I promise!
- If you find it too saucy (is that a thing though?!) add some more gnocchi into it next time.
- Don't buy pre-grated cheese, it is full of additives and preservatives usually.
- For an extra fresh zing add the zest of a lemon in an even layer on top of the first layer of gnocchi.
Anna says
Saucy and delicious! We used store bought gnocchi and it was perfect
Emilie Pullar says
So glad you enjoyed!! 🙂