Baked Potato Ricotta Gnocchi with Mozzarella and Basil

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 2 lb (900 g) potato gnocchi
• 3 cups (720 ml) marinara sauce
• 4 tbsp olive oil, divided
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1 tsp dried oregano
• 2 cups (480 g) whole-milk ricotta cheese
• 3/4 cup (75 g) grated Parmesan cheese, divided
• 1 large egg
• 1/4 cup chopped fresh basil, plus extra leaves for garnish
• 1/4 cup chopped fresh parsley (optional)
• 8 oz (225 g) shredded low-moisture mozzarella
• Salt and black pepper

Do This

• 1. Heat oven to 400°F (200°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
• 2. Sauté onion in 2 tbsp olive oil until soft; add garlic, red pepper flakes, oregano, marinara, salt, and pepper. Simmer 5–10 minutes.
• 3. In a bowl, mix ricotta, 1/2 cup Parmesan, egg, basil, parsley (if using), salt, and pepper until smooth.
• 4. Boil gnocchi in salted water until they float, 2–3 minutes; drain well.
• 5. Toss drained gnocchi with most of the marinara sauce, then spread in the baking dish.
• 6. Dollop spoonfuls of the ricotta mixture over gnocchi, drizzle with remaining sauce, top with mozzarella and remaining Parmesan, then drizzle with remaining 2 tbsp olive oil.
• 7. Bake 20–25 minutes until bubbling and browned. Rest 5–10 minutes, garnish with fresh basil, and serve.

---

Why You’ll Love This Recipe

• All the comfort of lasagna with a fraction of the prep, thanks to pillowy gnocchi and a simple marinara.
• Rich dollops of basil-scented ricotta and a blanket of melted mozzarella make every bite creamy and cozy.
• Bakes in one pan, reheats beautifully, and is perfect for feeding a hungry family or a small crowd.
• Flexible base recipe: keep it vegetarian or bulk it up with sausage, mushrooms, or spinach.

Grocery List

• Produce: 1 small yellow onion, 1 head garlic, fresh basil, fresh flat-leaf parsley (optional), optional: mushrooms, baby spinach.
• Dairy: Whole-milk ricotta cheese, low-moisture mozzarella cheese (block or pre-shredded), Parmesan cheese, 1 large egg.
• Pantry: Potato gnocchi (shelf-stable or refrigerated), marinara sauce, extra-virgin olive oil, dried oregano, red pepper flakes, kosher salt, black pepper, optional: Italian sausage or ground beef.

Full Ingredients

For the Gnocchi and Sauce

• 2 lb (900 g) potato gnocchi, shelf-stable or refrigerated
• 3 cups (720 ml) marinara sauce, your favorite brand or homemade
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional, for gentle heat)
• 1 tsp dried oregano
• 1/2 tsp kosher salt, plus more for the pasta water
• 1/4 tsp freshly ground black pepper, plus more to taste

For the Ricotta Layer

• 2 cups (480 g) whole-milk ricotta cheese
• 1/2 cup (50 g) finely grated Parmesan cheese
• 1 large egg
• 1/4 cup (about 4 g) chopped fresh basil leaves, plus more for garnish
• 1/4 cup (about 4 g) chopped fresh flat-leaf parsley (optional, for extra freshness)
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

For the Cheesy Topping

• 8 oz (225 g) low-moisture mozzarella cheese, shredded
• 1/4 cup (25 g) finely grated Parmesan cheese
• 2 tbsp extra-virgin olive oil, for drizzling over the top
• Fresh basil leaves, torn, for serving

Optional Add-Ins (Choose 1–2)

• 1 cup (120 g) sautéed sliced mushrooms
• 1 cup (120 g) cooked, crumbled Italian sausage or ground beef
• 1 cup (30 g) roughly chopped baby spinach

Step-by-Step Instructions

Step 1: Prepare the Baking Dish and Preheat the Oven

Preheat your oven to 400°F (200°C) with a rack in the center. Lightly grease a 9×13-inch (23×33 cm) baking dish with a thin film of olive oil or nonstick spray. This helps prevent the gnocchi from sticking and makes cleanup easier.

Set the prepared dish aside while you cook the sauce and gnocchi.

Step 2: Make the Simple Marinara Base

In a large skillet or wide saucepan, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes. You want it to turn sweet and tender without browning too deeply.

Add the minced garlic and cook for another 30–60 seconds, just until fragrant. Stir in the red pepper flakes (if using) and dried oregano.

Pour in the marinara sauce, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer and cook for 5–10 minutes to let the flavors meld. Taste and adjust seasoning with more salt and pepper if needed. Turn off the heat and set aside.

Step 3: Mix the Basil Ricotta Filling

While the sauce simmers, prepare the ricotta layer. In a medium bowl, combine the ricotta cheese, 1/2 cup Parmesan, and egg. Add the chopped fresh basil and parsley (if using), along with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Stir until the mixture is smooth, creamy, and evenly combined. It should be thick but spoonable; if it seems very stiff, you can loosen it with a tablespoon or two of milk. Taste a small bit (if you are comfortable tasting a mixture with raw egg) and adjust seasoning if needed. Set aside.

Step 4: Cook the Gnocchi Until Just Tender

Bring a large pot of well-salted water to a boil. Add the gnocchi and stir gently to prevent sticking. Cook according to package directions, but watch closely: most potato gnocchi cook in just 2–3 minutes and are done when they float to the surface.

As soon as the gnocchi float, use a slotted spoon or colander to drain them well. Shake off excess water so the sauce does not become diluted. If your pot is small, cook the gnocchi in two batches to avoid crowding.

Step 5: Combine Gnocchi with Sauce and Assemble the Casserole

Pour about 2 1/2 cups of the warm marinara sauce into a large mixing bowl. Add the drained gnocchi and gently toss to coat them evenly, being careful not to crush them.

Spread the sauced gnocchi evenly in the prepared baking dish. Dollop spoonfuls of the basil ricotta mixture all over the top, leaving some pockets of gnocchi and sauce showing through. Do not spread it into a solid layer; those pockets create delicious variety in each bite.

Spoon the remaining 1/2 cup marinara sauce in small pools over the ricotta and gnocchi so you have a mix of saucy and cheesy areas.

Step 6: Add the Cheesy Topping

Sprinkle the shredded mozzarella evenly over the entire dish. Follow with the remaining 1/4 cup Parmesan. Drizzle the top with the remaining 2 tablespoons olive oil; this helps the cheese brown and blister beautifully in the oven.

If you are using any optional add-ins such as cooked sausage, sautéed mushrooms, or spinach, scatter them over the gnocchi before adding the cheese, so they are tucked within the casserole.

Step 7: Bake Until Bubbling and Golden

Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the sauce is bubbling around the edges and the cheese is fully melted with golden-brown spots on top.

If you like a deeper, more browned top, switch the oven to broil on high for an additional 1–3 minutes, watching closely so it does not burn.

Remove from the oven and let the gnocchi bake rest for 5–10 minutes before serving. This brief rest helps the layers settle and makes it easier to scoop neat portions.

Step 8: Garnish and Serve

Just before serving, scatter torn fresh basil leaves over the top. Scoop generous portions into shallow bowls or plates, making sure each serving gets some gnocchi, ricotta, and plenty of melty cheese.

This dish is excellent on its own, but it also pairs nicely with a simple green salad and crusty bread to soak up any extra marinara from the pan.

Pro Tips

• Do not overcook the gnocchi. Pull them from the water as soon as they float. They will cook further in the oven, and overcooking now can make them dense.
• Use whole-milk dairy. Whole-milk ricotta and low-moisture mozzarella give the creamiest, richest texture. Reduced-fat versions can turn grainy or watery when baked.
• Let it rest before serving. A 5–10 minute rest after baking keeps the casserole from being too loose and helps the flavors meld.
• Brown the top to your liking. A short blast under the broiler at the end creates gorgeous browned bubbles of cheese. Just keep a close eye on it.
• Season in layers. Taste the sauce and the ricotta mixture separately; properly seasoned components make a much more flavorful finished dish.

Variations

• Meaty Gnocchi Bake: Brown 8 oz (225 g) Italian sausage or ground beef in the skillet before the onion. Drain excess fat, then proceed with the sauce and assemble as directed for a heartier casserole.
• Spinach and Mushroom Version: Sauté 1 cup sliced mushrooms in a little olive oil until browned, then stir in 1 cup chopped baby spinach just until wilted. Fold into the sauced gnocchi before transferring to the baking dish.
• Extra-Cheesy Four-Cheese Bake: Add 1/2 cup shredded provolone or fontina to the mozzarella topping, and stir an extra 1/4 cup Parmesan into the ricotta mixture for an even richer cheese pull.

Storage & Make-Ahead

Let any leftovers cool completely, then cover the baking dish tightly or transfer portions to airtight containers. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot, or rewarm the whole dish in a 350°F (175°C) oven for 15–20 minutes, loosely covered with foil.

To make ahead, you can assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When ready to bake, uncover and bake at 400°F (200°C) for 25–30 minutes, or until heated through and bubbly (it may take a bit longer when starting from cold). This dish also freezes well: wrap tightly and freeze unbaked for up to 2 months. Thaw overnight in the refrigerator, then bake as above, adding extra time as needed.

Nutrition (per serving)

Approximate values for one of 6 servings (without optional add-ins): about 550 calories, 24 g protein, 26 g fat, 53 g carbohydrates, 4 g fiber, and 1,200 mg sodium. Actual values will vary based on the specific brands of gnocchi, marinara, and cheeses you use.