A Cozy Evening with Baked Gnocchi Magic

You know those nights when the air turns crisp, your favorite sweater makes its annual comeback, and all you want is something warm, cheesy, and soul-soothing? That was me last Friday. I’d had a long week, the kind where your brain taps out around 4 p.m. and sends you straight into “I need comfort food” mode. Enter baked gnocchi—the dish that feels like a hug in a baking dish.

I first dug into this recipe on a gloomy Sunday, craving tomato sauce but not the usual spaghetti slump. These cute little potato pillows bathed in tangy tomato sauce, sprinkled with melty mozzarella and Parmesan, then popped under the broiler? Heaven. And bonus: no pan-frying or splatter cleanup. Talk about a win-win for any home cook (especially one juggling after-school carpools and work emails!).

Why You’ll Love This Baked Gnocchi

Totally oven-baked—no messy frying or oil splatters (yes, really!).
Ready in under an hour—perfect for busy weeknights.
Uses pantry staples—store-bought gnocchi, jarred tomato sauce, and cheese.

Vegetarian comfort food—meets your Meatless Monday goals.
Cheese-pull guaranteed—kids (and big kids) lose their minds.
Scales up or down—double it for a crowd or halve it for two.

Customizable—toss in veggies, swap cheeses, or dial up the spice.
Budget-friendly—feeds four for under ten bucks.

Ingredient Notes

Potato Gnocchi (1 lb): Fresh makes a pillowy bite; frozen works fine, too. Avoid the really soft brands—they can get gummy.

Tomato Sauce (2 cups): Grab a good-quality jar (Muir Glen, Rao’s) or whip up a simple homemade version if you’ve got a few tomatoes on hand.
Canned Diced Tomatoes with Basil (½ cup): Adds texture and pops of herby flavor—feel free to drain a bit if there’s excess liquid.
Onion (1 small): I love Vidalias for their sweetness, but any yellow or white onion will do.

Garlic (2 cloves): Mince it or use a microplane—just don’t skip it, because garlic makes everything better (trust me!).
Dry Red Wine (¼ cup, optional): Adds depth and richness. No wine on hand? Use low-sodium chicken or veggie broth instead.
Dried Oregano (1 tsp) & Red Pepper Flakes (½ tsp): Oregano brings that classic Italian vibe, and the pepper flakes add a gentle kick—adjust to your taste.

Mozzarella (1 cup shredded): Whole-milk gives a silkier melt, but part-skim is fine if you’re watching calories.
Parmesan or Pecorino Romano (½ cup grated): Sharp, salty goodness that browns beautifully.
Fresh Basil (2 tbsp torn): Brightens up the whole dish—save a few leaves for garnish.

Olive Oil (1 tbsp, plus extra for drizzling): A little before baking helps the cheese edges crisp up just right.

Quick Tip: If you want to sneak in more veggies, toss in some baby spinach or chopped zucchini right before you layer on the cheese (you’ll barely notice, promise!).

Step-by-Step Directions

Preheat & Prep: Heat your oven to 400°F (200°C). Grab a 9×13-inch baking dish and give it a quick swipe with olive oil or nonstick spray—no sticking here!

Sauté the Base: In a medium skillet over medium heat, warm 1 tbsp olive oil. Add the chopped onion and sauté for 3–4 minutes until it turns translucent (you want it soft, not browned). Toss in the garlic and cook for just 30 seconds—stir constantly so it doesn’t burn. Smells incredible already, right?
Build the Sauce: Pour in the wine (if you’re using it) and let it bubble up for a minute to burn off the edge. Stir in the jarred tomato sauce and diced tomatoes, then sprinkle in oregano, red pepper flakes, salt, and pepper. Let it simmer gently for about 5 minutes, stirring now and then. Give it a taste and adjust—maybe a pinch more salt or a dash more pepper flakes if you like it zippy.
Cook the Gnocchi: While the sauce simmers, bring a pot of generously salted water to a boil. Drop in the gnocchi and cook until they float—about 2 minutes. This gives you that perfect al dente texture so the dumplings stay intact under the broiler. Drain and immediately toss them into the simmering sauce, stirring gently to coat.

Assemble: Pour the saucy gnocchi into your prepped baking dish. Scatter the shredded mozzarella evenly over the top, followed by a generous dusting of Parmesan (or Pecorino). Tuck torn basil leaves between cheese patches for bursts of freshness, then finish with a light drizzle of olive oil around the edges for extra-crispy cheese crust.
Bake & Broil: Slide the dish into your preheated oven and bake for 15–20 minutes, until the cheese is fully melted and the edges start to turn golden. If you’re craving that restaurant-style char, switch to broil on high for the last 1–2 minutes—just keep an eagle eye so it doesn’t blacken.
Rest & Garnish: Pull it out and let it rest for 5 minutes—this little pause helps the sauce thicken up so you get neat squares when you serve. Scatter a few more fresh basil leaves on top and a quick crack of black pepper, then dig in!

Don’t skip the resting step—your fork will thank you for cleaner cuts and a sauce that clings beautifully to each gnocchi pillow.

Variations & Flavor Twists

Spinach & Ricotta: Stir 1 cup chopped fresh spinach and ½ cup ricotta into the sauce before layering the gnocchi. Creamy, dreamy, and veggie-packed.
Spicy Italian Sausage: Brown 6 oz crumbled sausage with the onions for a meaty upgrade.

Vegan Swap: Go dairy-free with vegan mozzarella and a dollop of olive oil ricotta; skip the Parmesan or sprinkle on nutritional yeast.
Pesto Drizzle: Swap half the tomato sauce for basil pesto. Bright, herbaceous, and totally unexpected.
Mushroom Medley: Sauté 1 cup sliced cremini or shiitake mushrooms with the onions for an earthy dimension.

Four-Cheese Blend: Mix mozzarella, fontina, Asiago, and sharp cheddar for a seriously decadent melt (you’ll want to make a double batch).

Storage & Reheating Tips

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Portion into freezer-safe dishes and freeze for up to 3 months. Thaw overnight in the fridge.

Reheat: Microwave single servings for about 2 minutes, or pop back into a 350°F oven for 10–12 minutes until warmed through and bubbly.
Make-Ahead: Assemble everything in the baking dish, cover tightly, and refrigerate up to 24 hours. When you’re ready, bake straight from the fridge, adding an extra 5 minutes to the bake time.

Let’s Chat!

Thanks for swinging by my kitchen! If you give this baked gnocchi a whirl, I’d love to hear how you jazz it up or where it fits into your weekly rotation. Drop a comment below, share a snap on Instagram (tag me @ComfortInMyKitchen!), or shoot me your burning questions—no such thing as too many cheese puns. Until next time, keep those ovens warm and those hearts full. Happy cooking, friends!

Baked Gnocchi

Baked Gnocchi with bubbling cheese and tangy tomato sauce is the coziest vegetarian comfort food you’ll crave any night of the week.

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Course Main Course

Cuisine Italian

Servings servings

Calories 350 kcal

Ingredients

1 pound store-bought potato gnocchi choose fresh or frozen
2 cups low-sodium tomato sauce homemade or brand like Muir Glen

1/2 cup canned diced tomatoes with basil for texture
1 small onion finely chopped (Vidalia adds sweetness)
2 cloves garlic minced (use a microplane for even mixing)

1/4 cup dry red wine optional but adds depth
1 tsp dried oregano or 1 tbsp chopped fresh
1/2 tsp red pepper flakes adjust to taste

Salt and black pepper to taste
1 cup shredded mozzarella whole-milk for creaminess
1/2 cup grated Parmesan or Pecorino Romano

2 tbsp fresh basil leaves torn (plus extra for garnish)
1 tbsp extra-virgin olive oil add a drizzle before baking for crisp edges

Instructions

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.

In a medium skillet over medium heat, warm olive oil. Add chopped onion, sauté until translucent, then stir in garlic.
Add red wine (if using), tomato sauce, diced tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 5 minutes, then adjust seasoning.
Boil gnocchi until firm, drain, then toss into the sauce.

Transfer to a baking dish, top with mozzarella, Parmesan, and basil. Drizzle with olive oil and bake until golden and bubbly.
Let it rest, then garnish with basil. Serve warm and enjoy!