Cheesy Baked Gnocchi
Open a bag of gnocchi, stir in sauce, bake until bubbly, done.
When you want dinner to feel comforting but your energy is low, this cheesy baked gnocchi is a smart move. It uses shelf-stable or easy-to-find ingredients, comes together in one baking dish, and gives you that cozy baked-pasta feeling without boiling a big pot of water. Expect soft gnocchi, a saucy tomato base, and a golden cheesy top. It is not fancy, and that is the point: this is the kind of meal you can make on a budget when you need something warm, filling, and reliable fast. If you can stir and sprinkle cheese, you can make this tonight.
Ingredients
- 16 oz gnocchi — shelf-stable or refrigerated
- 2 tbsp olive oil
- 1 unit yellow onion — small, diced
- 2 unit garlic cloves — minced
- 24 oz marinara sauce
- 1 cup water
- 1 tsp dried Italian seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh basil — optional, chopped
Method
- 1 Heat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
- 2 In a large bowl or directly in the dish, stir together the gnocchi, olive oil, onion, garlic, marinara, water, Italian seasoning, salt, and black pepper until everything looks evenly coated.
- 3 Cover tightly with foil and bake for 18 minutes, until the gnocchi is tender.
- 4 Remove the foil, sprinkle mozzarella and Parmesan over the top, and bake uncovered for 7 to 10 minutes more, until bubbly and lightly browned.
- 5 Let it sit for 5 minutes before serving. Finish with basil if you have it.
Variations
- Vegetarian swap — Add 2 cups baby spinach or a drained can of white beans before baking for more vegetables and staying power.
- Faster swap — Microwave the gnocchi with the sauce mixture in a covered bowl for 6 to 8 minutes, then top with cheese and broil briefly in an oven-safe dish.
- Substitutions — Use shredded provolone or an Italian cheese blend instead of mozzarella, and swap basil for parsley or oregano if that is what you have.
Notes
If your marinara is very thick, add another 2 tbsp water before baking. For a little extra richness, drizzle the finished bake with 1 tbsp olive oil. Leftovers reheat best in the microwave with a splash of water.
Equipment that helps
- 9x13-inch baking dish — It gives the gnocchi room to cook evenly and keeps the sauce from overflowing.
- Aluminum foil — It traps steam so the gnocchi softens before the cheese goes on top.
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