Cheesy Baked Gnocchi

Gnocchi straight from the packet into a tomato and mozzarella bake.

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
YieldServes 4
Cheesy Baked Gnocchi
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Before You Start

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.

Instructions

0 of 6 done

  1. 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.

  2. Add the garlic, oregano and chilli flakes and cook for another minute, just until fragrant. Do not let the garlic brown or the sauce turns bitter.

  3. Pour in the passata and chopped tomatoes, add the salt, and simmer for 8 minutes to thicken slightly. Stir in the cream.

  4. Tip in the dry gnocchi and stir so every piece is coated and submerged. They will look crowded; that is correct, as they swell as they cook.

  5. Scatter the torn mozzarella and grated parmesan over the top and bake for 20 to 25 minutes, until bubbling and blistered in patches.

  6. Rest for 5 minutes so the sauce thickens, then tear over the basil and serve straight from the pan.

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💡 Baker's tips

  • 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.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

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