Spicy Tomato-Basil Baked Gnocchi with Mozzarella

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/2 lb (680 g) potato gnocchi
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2–1 tsp red pepper flakes, to taste
• 1 (28 oz / 800 g) can crushed tomatoes
• 1/2 cup (120 ml) water or vegetable broth
• 1 tsp dried oregano
• 1–1 1/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1–2 tsp sugar (optional, to balance acidity)
• 1/2 cup (packed) fresh basil leaves, chopped
• 2 cups (8 oz / 225 g) shredded low-moisture mozzarella
• 1/2 cup (1 3/4 oz / 50 g) grated Parmesan or Pecorino
• 2 tbsp unsalted butter

Do This

• 1. Preheat oven to 400°F (200°C). Grease a 9×13 in (23×33 cm) baking dish or use a large oven-safe skillet.
• 2. Sauté onion in olive oil until soft, then add garlic and red pepper flakes; cook until fragrant.
• 3. Stir in crushed tomatoes, water/broth, oregano, salt, pepper, and sugar. Simmer 10–15 minutes. Stir in basil and butter.
• 4. Meanwhile, boil gnocchi in salted water until they float (2–3 minutes). Drain.
• 5. Combine gnocchi and spicy tomato-basil sauce in the baking dish or skillet. Toss to coat evenly.
• 6. Top with mozzarella and Parmesan. Bake 15–20 minutes until bubbly and lightly golden.
• 7. Broil 1–3 minutes for extra browning if desired. Rest 5 minutes, garnish with more basil, and serve hot.

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Why You’ll Love This Recipe

• Pillowy gnocchi baked in a bold, chili-flecked tomato-basil sauce with just the right amount of heat.
• A blanket of mozzarella and Parmesan melts into a bubbly, golden, stretchy crust.
• All made in one pan or one baking dish with simple grocery-store ingredients.
• Cozy, comforting, and impressive enough for guests but easy enough for a weeknight.

Grocery List

• Produce: 1 small yellow onion, garlic (3 cloves), fresh basil (about 1 cup loosely packed)
• Dairy: Shredded low-moisture mozzarella (8 oz), grated Parmesan or Pecorino (at least 1/2 cup), unsalted butter (2 tbsp)
• Pantry: Potato gnocchi (about 1 1/2 lb), olive oil, crushed tomatoes (28 oz can), vegetable or chicken broth (optional), red pepper flakes, dried oregano, sugar, salt, black pepper

Full Ingredients

For the Spicy Tomato-Basil Sauce

• 2 tbsp olive oil
• 1 small yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1/2–1 tsp red pepper flakes, to taste (start with 1/2 tsp if sensitive to spice)
• 1 (28 oz / 800 g) can crushed tomatoes
• 1/2 cup (120 ml) water or low-sodium vegetable or chicken broth
• 1 tsp dried oregano
• 1–1 1/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1–2 tsp sugar (optional, to soften tomato acidity)
• 1/2 cup loosely packed fresh basil leaves, chopped or torn
• 2 tbsp unsalted butter (for richness and gloss)

For the Gnocchi and Cheese Topping

• 1 1/2 lb (680 g) shelf-stable, refrigerated, or frozen potato gnocchi
• 2 cups (8 oz / 225 g) shredded low-moisture whole-milk mozzarella cheese
• 1/2 cup (1 3/4 oz / 50 g) freshly grated Parmesan or Pecorino Romano cheese

For Serving (Optional but Recommended)

• Extra fresh basil leaves, torn
• Extra red pepper flakes
• Freshly ground black pepper
• Drizzle of good olive oil

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

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 olive oil, or use a large oven-safe skillet (10–12 inch cast iron works beautifully). Having the pan ready means you can transfer the gnocchi and sauce straight in once they are cooked and hot.

Step 2: Build the spicy aromatics

In a large skillet or saucepan, heat 2 tbsp olive oil over medium heat. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Sprinkle in a pinch of salt to help the onions soften.

Add the minced garlic and red pepper flakes. Cook for 30–60 seconds, stirring constantly, just until fragrant. Do not let the garlic brown; if it starts to color, lower the heat immediately. This quick bloom in hot oil unlocks the flavor and heat of the chili flakes.

Step 3: Simmer the tomato-basil sauce

Stir in the crushed tomatoes, water or broth, dried oregano, salt, black pepper, and sugar (if using). Bring the mixture up to a gentle simmer over medium heat, then reduce the heat to medium-low.

Let the sauce simmer, uncovered, for 10–15 minutes, stirring occasionally, until slightly thickened and the flavors have melded. You want a rich but still spoonable sauce that will coat every gnocchi. Taste and adjust seasoning with more salt, pepper, or red pepper flakes as you like.

Turn off the heat and stir in the chopped fresh basil and 2 tbsp butter until melted. The butter adds a velvety texture and rounds out the acidity of the tomatoes.

Step 4: Cook the gnocchi until just tender

While the sauce simmers, bring a large pot of well-salted water to a boil. Add the gnocchi and cook according to package directions, usually 2–3 minutes, just until they float to the surface. Once they float, give them another 30 seconds and then immediately drain.

Do not overcook the gnocchi; they will continue to cook in the oven. Overcooking at this stage can make them heavy instead of pillowy.

Step 5: Combine gnocchi and sauce

Transfer the drained gnocchi directly into the pan of spicy tomato-basil sauce and gently fold together until each dumpling is well coated. If your skillet is oven-safe and large enough, you can bake the dish right in it for a rustic presentation.

If not using an oven-safe skillet, pour the sauced gnocchi into your prepared 9×13 inch baking dish and spread into an even layer. Make sure the gnocchi are mostly submerged in sauce; tuck any exposed pieces down so they do not dry out in the oven.

Step 6: Blanket with cheese and bake until bubbly

Sprinkle the shredded mozzarella evenly over the saucy gnocchi, followed by the grated Parmesan or Pecorino. Try to cover most of the surface, leaving just a few little sauce pockets peeking through for color and bubbling.

Place the dish in the preheated 400°F (200°C) oven and bake for 15–20 minutes, until the sauce is bubbling around the edges and the cheese is fully melted and starting to turn golden in spots.

Step 7: Broil for a golden crust and serve

If you like a deeply bronzed, bubbly top, switch the oven to broil on high and cook for an additional 1–3 minutes, watching very closely so the cheese does not burn. Look for toasty golden patches and tiny browned bubbles.

Remove the dish from the oven and let it rest for 5 minutes so the sauce thickens slightly and the cheese settles. Finish with a scattering of fresh basil leaves, a pinch of red pepper flakes, a grind of black pepper, and a light drizzle of olive oil if desired. Serve hot, straight from the pan, spooning through the molten cheese to reveal the pillowy gnocchi beneath.

Pro Tips

• Taste the sauce before baking. This is your moment to adjust salt, heat, and sweetness. A tiny bit of extra salt or sugar can make the flavors pop.
• Do not overcook the gnocchi. Pull them as soon as they float and give them just a brief extra 30 seconds. Overcooked gnocchi can become dense and gummy.
• Use low-moisture mozzarella. Fresh mozzarella can release more water and make the dish a bit soupy. Low-moisture whole-milk mozzarella melts stretchy and browns beautifully.
• Broil carefully. Every broiler is different. Stay close and check every 30 seconds so you get a deep golden crust without scorching.
• Let it rest before serving. Those 5 minutes off the heat help the sauce cling better to the gnocchi and keep the cheese from sliding off in sheets.

Variations

• Creamy tomato-basil gnocchi bake: Stir 1/2 cup (120 ml) heavy cream into the sauce with the basil and butter for a richer, slightly pink sauce. Decrease the butter to 1 tbsp if you like.
• Sausage and pepper gnocchi bake: Brown 8 oz (225 g) Italian sausage (casings removed) in the pan before the onions, and add 1 sliced red bell pepper with the onion. Continue with the recipe for a heartier, meaty version.
• Veggie-loaded gnocchi bake: Add 2 cups baby spinach and 1 cup sliced mushrooms to the sauce during the last 5 minutes of simmering. Let the spinach wilt before adding the gnocchi.

Storage & Make-Ahead

Leftovers keep well. Cool the baked gnocchi completely, then cover tightly and refrigerate for up to 3–4 days. Reheat individual portions in the microwave until hot, or warm the whole dish in a 350°F (175°C) oven, covered with foil, for about 20 minutes (uncover for the last 5 minutes to re-crisp the cheese).

For freezing, assemble the gnocchi and sauce in a freezer-safe baking dish, top with cheese, and cool completely. Wrap tightly and freeze for up to 2 months. Bake from frozen at 375°F (190°C), covered with foil, for about 40–50 minutes, then uncover and bake 10–15 minutes more to brown the top. Add fresh basil after baking rather than before freezing.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 650 calories, 26 g protein, 80 g carbohydrates, 24 g fat, 11 g saturated fat, 7 g fiber, 1,400 mg sodium. These numbers are estimates and will vary based on the specific brands of gnocchi, cheeses, and tomatoes you use.