Baked Gnocchi with Tomato & Mozzarella: A Comforting Italian Classic.

Baked Gnocchi, often referred to as Gnocchi alla Sorrentina, is a beloved dish from the Campania region of Italy.¹ It transforms soft, pillowy potato dumplings into a decadent meal by smothering them in a vibrant marinara sauce and topping them with molten mozzarella.²

The magic of this recipe lies in the final bake. While boiling gnocchi makes them soft, baking them in sauce allows the starch to thicken the tomatoes while the top layer of gnocchi develops a slight golden crust beneath the bubbling cheese.

Ingredients

Potato Gnocchi: 500g (fresh, vacuum-packed, or homemade).
Crushed Tomatoes: 400g (high-quality canned San Marzano are best).³
Fresh Mozzarella: 125g, torn into chunks or sliced.
Parmesan Cheese: 30g, freshly grated.
Garlic: 2 cloves, minced.
Fresh Basil: A handful of torn leaves.
Olive Oil: 2 tablespoons.
Red Chili Flakes: A pinch (optional).
Salt & Black Pepper: To taste.

Instructions

Step 1: Prepare the Tomato Base

Preheat your oven to 200°C. In a large, oven-proof skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chili flakes. Sauté for 1 minute until fragrant but not browned. Pour in the crushed tomatoes, season with salt and pepper, and simmer gently for 10 minutes to thicken.

Step 2: Boil the Gnocchi

Bring a large pot of salted water to a boil. Drop in the gnocchi. As soon as they float to the surface (usually within 2–3 minutes), they are ready. Drain them immediately, reserving a small splash of the cooking water.

Step 3: Combine

Add the cooked gnocchi and the torn basil leaves directly into the tomato sauce. Toss gently to coat every dumpling. If the sauce seems too thick, add a tablespoon of the reserved pasta water to loosen it.

Step 4: Add the Cheese

Top the mixture with the chunks of fresh mozzarella and a generous dusting of grated Parmesan.

Step 5: The Bake

Place the skillet (or transfer the mixture to a baking dish) into the oven. Bake for 10–15 minutes until the sauce is bubbling and the mozzarella has melted into gooey, golden pools. For a crispier top, turn on the broiler for the final 2 minutes.

Flavor and Texture Notes

This dish is the definition of “comfort in a bowl.” The gnocchi are light and airy, acting like sponges for the sweet and tangy tomato sauce. The fresh basil adds a peppery brightness, while the mozzarella provides a creamy, elastic pull that makes every bite indulgent.

Tips for Success

Don’t Overcook the Gnocchi: Remember they will continue to cook in the oven. Pull them out of the water the second they float to prevent them from becoming mushy.
Fresh vs. Block Mozzarella: Fresh mozzarella (stored in water) provides a superior flavor and a more liquid, creamy melt. If you use low-moisture “block” mozzarella, you will get a stretchier, saltier crust.
High Heat: A hot oven is essential. You want the cheese to bubble and brown before the gnocchi lose their structural integrity.

FAQ

Question	Answer
Can I add protein?	Absolutely. Browned Italian sausage or shredded rotisserie chicken can be stirred into the sauce before baking.
Can I use store-bought sauce?	Yes. If you are short on time, a high-quality jarred marinara works perfectly as a base.
How do I store leftovers?	Store in an airtight container for up to 3 days. Reheat in the oven to maintain the texture of the cheese.

Conclusion

Baked Gnocchi with Tomato & Mozzarella is a testament to the power of simple, high-quality ingredients. It is a foolproof recipe that delivers a sophisticated, heartwarming result with minimal cleanup.