Baked gnocchi offers the comfort of a pasta bake with soft potato dumplings and a quick tomato sauce. The gnocchi are briefly boiled before baking so their texture is predictable across different brands. Mozzarella softens into the sauce while fresh basil adds fragrance at the end.
Photo by Max Griss / Unsplash. Serving suggestion. Presentation may vary.
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Baked Gnocchi with Tomato, Mozzarella and Basil
Ingredients
- 500 g packaged potato gnocchi suitable for boiling
- 2 tablespoons olive oil
- 1 small onion, about 100 g, finely chopped
- 2 garlic cloves, finely chopped
- 700 g tomato passata
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fine salt, plus salt for the cooking water
- 1/4 teaspoon ground black pepper
- 200 g mozzarella, drained well and cut into small pieces
- 30 g finely grated Parmesan or vegetarian hard cheese
- 10 g fresh basil leaves
Preparation
- Heat the oven to 200°C conventional / 180°C fan. Bring a large saucepan of water to the boil. Set aside a baking dish about 20 × 25 cm.
- Heat oil in a saucepan over medium heat. Soften onion for 5 minutes. Add garlic for 30 seconds. Stir in passata, oregano, salt and pepper. Simmer uncovered for 10 minutes until slightly thickened.
- Boil gnocchi in salted water according to the packet instructions, usually until they float. Lift out with a slotted spoon and drain well. Do not leave them sitting in the cooking water.
- Fold gnocchi into the hot sauce with half the mozzarella. Transfer to the baking dish. Scatter the remaining mozzarella and grated hard cheese over the top.
- Bake for 15 minutes, or until the sauce bubbles at the edges and the cheese is melted. Rest for 5 minutes. Tear basil leaves over the dish and divide into four portions.
Choosing the gnocchi
Use potato gnocchi whose packet directs boiling. Some products are designed to go straight into a frying pan and may behave differently in a bake. This recipe does not rely on raw gnocchi absorbing sauce in the oven. Brief boiling provides a straightforward doneness cue before assembly. Check the packet for allergens, since gnocchi commonly contain wheat and sometimes egg. Fresh homemade gnocchi are more delicate and may need gentler handling.
Making a sauce that clings
Passata gives a smooth base, while onion adds a little sweetness without extra sugar. Simmer until the sauce falls thickly from a spoon but still flows easily. A watery sauce can leave the bake soupy, while a very dry sauce gives the gnocchi little moisture during baking. Use a wide pan for faster evaporation. Taste the tomatoes before changing the seasoning, since brands vary in acidity and salt.
Managing mozzarella moisture
Drain mozzarella thoroughly before weighing and cutting it. If packed in brine, let the pieces sit on kitchen paper while the sauce cooks. Too much surface liquid dilutes the tomato sauce. Small pieces distribute more evenly than a single thick layer. Keep half for the top so the finished bake has visible pockets of melted cheese. Low-moisture mozzarella can also work, though it gives a firmer, stretchier result.
Using the right dish
A medium, shallow baking dish lets the sauce bubble and the top heat evenly. A small deep casserole produces a thicker centre and may need more oven time. Transfer the mixture while the sauce and gnocchi are hot, which keeps the stated baking time reliable. If assembling from chilled ingredients, cover initially and allow extra time until the centre is steaming hot before uncovering.
Serving and allergens
A crisp green salad makes a useful contrast to the soft gnocchi. Add fresh basil after baking to preserve its aroma. The recipe contains milk and usually wheat, with possible egg depending on the gnocchi. Parmesan may use animal rennet. Choose a hard cheese labelled vegetarian if that matters for your meal, and check the gnocchi ingredients as well.
Storage and reheating
Cool leftovers in shallow containers and refrigerate within 2 hours. Use within 3 days. Reheat covered in the oven or microwave until steaming hot throughout, then uncover briefly if you want a drier top. Add a little water if the sauce has become very thick. Freeze cooled portions for up to 1 month for best quality, accepting that the gnocchi will soften slightly after thawing.
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