Skip the boiling step entirely. Shelf-stable gnocchi cook perfectly well straight in the sauce, absorbing flavour as they soften, and you save a pan. Twenty minutes of work for something that eats like a lasagne.
Everything you need
- 500 g shelf-stable gnocchi
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, sliced
- 2 cups (480 g) tomato passata
- 1½ cups (400 g) chopped tomatoes, tinned
- ⅓ cup (80 g) heavy cream
- 1 tsp dried oregano
- ½ tsp chilli flakes
- 1 tsp fine salt
- 1½ cups (170 g) mozzarella, torn
- ⅓ cup (33 g) parmesan, grated
- ¼ cup fresh basil leaves
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 200°C / 400°F. Warm the olive oil in a large ovenproof pan and cook the onion over medium heat for 6 to 8 minutes, until soft and sweet.
For this step
- 2 tbsp olive oil
- 1 onion
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Add the garlic, oregano and chilli flakes and cook for another minute, just until fragrant. Don't let the garlic brown or the sauce turns bitter.
For this step
- 3 garlic cloves
- 1 tsp dried oregano
- ½ tsp chilli flakes
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Pour in the passata and chopped tomatoes, add the salt, and simmer for 8 minutes to thicken slightly. Stir in the cream.
For this step
- 2 cups (480 g) tomato passata
- 1½ cups (400 g) chopped tomatoes
- ⅓ cup (80 g) heavy cream
- 1 tsp fine salt
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Tip in the dry gnocchi and stir so every piece is coated and submerged. They'll look crowded; that's correct, as they swell as they cook.
For this step
- 500 g shelf-stable gnocchi
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Scatter the torn mozzarella and grated parmesan over the top and bake for 20 to 25 minutes, until bubbling and blistered in patches.
For this step
- 1½ cups (170 g) mozzarella
- ⅓ cup (33 g) parmesan
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Rest for 5 minutes so the sauce thickens, then tear over the basil and serve straight from the pan.
For this step
- ¼ cup fresh basil leaves
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Worth knowing
- Use the vacuum-packed shelf-stable gnocchi, not fresh chilled or frozen, which release too much water into the sauce.
- If the top is bubbling but pale, finish under the grill for 2 minutes for proper browned patches.
Make it your own
- Stir in a bag of spinach with the gnocchi, or add 200 g cooked sausage meat with the onion.
- Leave out the cream and use a whole ball of buffalo mozzarella for a sharper, more Neapolitan version.
Storing & freezing
Cover and refrigerate for 3 days. Reheat covered at 180°C for 15 minutes with a splash of water, since the gnocchi keep absorbing sauce. It does not freeze well.
Frequently asked
Do I need to boil gnocchi before baking?
No. Shelf-stable gnocchi cook through in the sauce in about 20 minutes and taste better for it, since they absorb the tomato instead of water.
How many grams is a cup of passata?
About 240 g per US cup, so the 2 cups here is roughly one 500 g carton. Any smooth tomato sauce works in its place.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.