One-Pan Baked Gnocchi
Why this recipe works
- Efficient cooking: The gnocchi bake directly in the tomato sauce, so there is no need to boil them separately.
- Cosy, cheesy finish: Mozzarella melts and browns over the top, giving the dish a satisfying baked pasta-style texture.
- Simple ingredients: Passata, garlic, oregano, basil and mozzarella create a full-flavoured sauce without a long ingredient list.
Get the most out of this recipe
Timing notes
- Best served hot: Serve shortly after baking while the sauce is bubbling and the mozzarella is soft and melted.
- Brief rest: A short rest helps the sauce settle slightly, making the gnocchi easier to spoon from the dish.
Texture tips
- Keep the sauce concentrated: Simmering the passata briefly before baking removes the raw edge and helps prevent the finished dish from tasting watery.
- For a softer topping: Well-drained fresh mozzarella gives a creamier finish, while regular mozzarella browns more readily.
Common mistakes
- Do not brown the garlic: Garlic should smell fragrant but stay pale; if it colours, it can turn bitter in the finished sauce.
- Avoid an overfilled dish: Use a baking dish with enough room for bubbling sauce, or place it on a tray to catch any overflow.
Make-ahead tips
- Reheat gently: Reheat in a 200°C (390°F) oven until piping hot, adding a splash of water if the sauce has thickened.
- Freeze in portions: Cool completely before freezing, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Peel and finely slice the garlic. Tear most of the basil leaves, keeping a few for serving.
- Warm the olive oil in a saucepan over medium heat, then cook the garlic for 30 to 60 seconds until fragrant but not coloured. Stir in the tomato passata, fine sea salt, black pepper and dried oregano. Simmer for 3 to 4 minutes to take the raw edge off the sauce.
- Tip the gnocchi into a baking dish and pour over the hot tomato sauce. Add the torn basil and stir well so the gnocchi is evenly coated. Spread into an even layer.
- Tear the mozzarella over the top. Bake for 18 to 22 minutes until the sauce is bubbling and the cheese is lightly browned. Rest for 2 minutes, then scatter over the reserved basil and serve.
Recipe notes
Tips
- Keep an eye on the garlic: if it starts to colour, lower the heat straight away so it stays sweet rather than bitter.
- If your baking dish is very full, place it on a baking tray in the oven to catch any bubbling sauce.
- For vulnerable groups, make sure the dish is piping hot all the way through before serving.
Substitutions
- Replace mozzarella with fresh mozzarella for a softer, creamier topping (drain it well first).
- Replace dried oregano with extra fresh basil for a more basil-forward finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat in a 200°C (390°F) oven for 12 to 15 minutes, or until piping hot; add a splash of water if the sauce looks thick. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 40min (10min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Gołąbki (Polish Cabbage Rolls with Pork and Rice)
Polish cabbage rolls filled with pork and rice
Air Fryer Greek Chicken
Air fryer Greek chicken with lemon, garlic and oregano.
Tigania (Pan-Fried Pork with Lemon and Mustard)
Pan-fried pork with lemon and mustard sauce
Frikadeller (Danish Pan-Fried Pork Meatballs)
Danish pan-fried pork meatballs with onion and breadcrumbs
Air Fryer Chicken and Potatoes
Air-fried chicken thighs with crispy baby potatoes and lemon.
Lingonberry-Glazed Chicken Thighs with Thyme
Chicken thighs simmered in a tangy lingonberry and thyme glaze
Tarka Dal with Crispy Fried Onions
Creamy tarka dal topped with crispy fried onions
Southern Fried Chicken with Buttermilk Brine
Buttermilk-brined fried chicken with a crisp seasoned coating
Steak au Poivre (Pepper-Crusted Steak with Cream Sauce)
Pepper-crusted steak with a cognac and cream pan sauce
Spaghetti Aglio, Olio e Peperoncino (Garlic, Oil and Chilli Pasta)
Spaghetti with garlic, olive oil and chilli flakes
Air Fryer Pork Tenderloin with Mustard Glaze
Juicy pork tenderloin with a honey mustard glaze
Pollo en Pipián Verde (Chicken in Green Pumpkin Seed Sauce)
Chicken simmered in a thick green pumpkin seed and tomatillo sauce
Gnocchi alla Sorrentina (Baked Gnocchi with Tomato, Basil and Mozzarella)
Baked gnocchi in tomato and basil with mozzarella topping
Sheet-Pan Gnocchi with Tomatoes, Mozzarella and Basil
Roasted gnocchi with cherry tomatoes, mozzarella and basil
Parmigiana di Melanzane (Aubergine Parmigiana)
Baked aubergine layered with tomato sauce, basil and cheese
Pasta al Forno with Ricotta and Sausage
Baked rigatoni with sausage, ricotta and mozzarella
Prosciutto and Rocket Pizza with Mozzarella and Tomato Sauce
Baked pizza with mozzarella, prosciutto and fresh rocket
Vegan Pasta al Pomodoro
Spaghetti with a quick tomato, garlic and basil sauce
You might also like
Gogijeon (Korean Pan-Fried Beef Slices)
Korean pan-fried beef slices in egg coating with soy dip
Japanese-Korean Fusion Rice Bowl with Gochujang Chicken and Egg
Rice bowl with gochujang chicken, cucumber, spinach and egg
Torta Caprese (Flourless Chocolate and Almond Cake)
Flourless chocolate and almond cake with a fudgy centre
Pain d’Épices (French Honey and Rye Gingerbread Loaf)
French honey and rye gingerbread loaf with warming spices
Indian Chickpea Bowl (Spiced Chickpeas with Vegetables)
Spiced chickpeas with vegetables served over basmati rice and yoghurt
Chicken Provençal (Tomato, Olive and White Wine Stew)
Chicken stew with tomatoes, olives, peppers and courgette
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
All-Clad Tri-Ply Stainless Steel Saucepan
- Excellent heat control
- Premium build quality
- Expensive
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
