This Gnocchi Bake is smothered in melted cheese and a creamy tomato sauce that everyone will love. With just 5 minutes of prep, it feels like a gourmet meal. The rich sauce is full of complementary flavours and this dish is bound to become a family favourite.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Gnocchi Bake
- Substitutions
- Variations
- How to make Gnocchi Bake
- Leftovers
- Recipe FAQs
- More Baked Dinner recipes
- You might also like
- Rate it…
- Gnocchi Bake Recipe
Why this recipe works
Gnocchi is light and pillowy, and when combined with a creamy tomato sauce and a golden cheese topping it becomes irresistible. The quick stovetop sauce builds deep flavour from tomatoes, olives and capers, while cream cheese adds silkiness. Baking briefly melts and browns the cheese for a cosy, restaurant-style finish.
Ingredients to make Gnocchi Bake
- Cream cheese – dairy or vegan cream cheese for creaminess.
- Grated cheese – use mozzarella, parmesan, or a vegan alternative.
- Olive oil – for sautéing the vegetables.
- Red onion – mild, slightly sweet base flavour.
- Garlic cloves – for aromatic depth.
- Plum tomatoes – add fresh tomato flavour when cooked down.
- Black olives – earthy, salty contrast.
- Capers – bring a bright, briny note.
- Passata – smooth tomato purée for the sauce.
- Spinach – adds colour, texture and nutrients.
- Fresh basil – sweet and aromatic.
- Fresh parsley – a peppery herb note.
- Lemon – a squeeze of juice brightens the sauce.
- Gnocchi – potato gnocchi, gluten-free if required.
See the recipe card below for exact quantities.
Substitutions
- Vegetables: Swap or add broccoli, peppers, zucchini or mushrooms.
- Tomatoes: Cherry tomatoes can replace plum tomatoes.
- Greens: Kale or arugula work instead of spinach.
- Tomato base: Marinara can be used in place of passata—adjust other seasonings if it’s already seasoned.
Variations
- Spicy: Add red pepper or chili flakes to the sauce for heat.
- Herb-topped: Scatter extra fresh herbs over the bake for colour and freshness.
- Kid friendly: Omit any disliked vegetables and keep the flavours simple.
How to make Gnocchi Bake
Step 1: Preheat oven to 200°C (390°F). Slice the onion, crush the garlic, quarter the tomatoes and prepare the capers.
Step 2: Heat about 2 tbsp olive oil in a skillet. Sauté the onion and garlic, then add the chopped tomatoes, olives and capers with a pinch of salt and pepper. Cook down for about 5 minutes.
Step 3: Stir in the passata, cream cheese, spinach, basil, parsley and lemon juice. Simmer for another 5 minutes to meld the flavours.
Step 4: Meanwhile, boil the gnocchi for 2–3 minutes until they float and are tender. Drain well.
Step 5: Add the drained gnocchi to the sauce and stir to coat evenly.
Step 6: Transfer the sauced gnocchi to a baking dish, sprinkle with grated cheese and bake for 20 minutes until golden and bubbling. Let cool briefly before serving.
Hint: Gnocchi are done when they float — perfectly tender and not chewy.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven until piping hot.
Recipe FAQs
Yes. The recipe recommends boiling the gnocchi briefly first, but you can skip that step: the gnocchi should cook through while baking, though pre-boiling helps ensure a tender texture.
This gnocchi bake pairs well with simple Italian sides such as garlic bread or a fresh salad.
More Baked Dinner recipes
- Chicken Pasta Bake
- Mushroom Stroganoff Pasta Bake
- Salmon Tray Bake
- Sausage Pasta Bake
- Tuna Pasta Bake
- Aubergine Bake
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Rate it…
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Gnocchi Bake
Ingredients
- 1 red onion, finely diced
- 2 garlic cloves, crushed
- 200 g plum tomatoes, quartered
- 3 heaped Tbsp black olives, chopped
- 2 heaped tbsp capers
- 2 tbsp olive oil
- 690 g passata
- 200 g cream cheese (dairy-free optional)
- 2 handfuls spinach
- 1 handful fresh basil, chopped
- 1 handful fresh parsley, chopped
- 1/2 juice lemon
- 500 g gnocchi (gluten-free optional)
- 100 g grated cheese (dairy-free optional)
Instructions
- Preheat your oven to 200°C (390°F). Prepare the onion, garlic, tomatoes and capers.
- Heat 2 tbsp olive oil in a pan and sauté the onion and garlic. Add the chopped tomatoes, olives and capers with salt and pepper and cook for 5 minutes.
- Stir in the passata, cream cheese, spinach, basil, parsley and lemon juice. Simmer for 5 minutes.
- Boil the gnocchi for 2–3 minutes until they float, then drain.
- Mix the gnocchi into the sauce, transfer to a baking dish, top with grated cheese and bake for 20 minutes until golden.
Notes
Substitutions & Variations: Options are listed above in the substitutions and variations sections.
To Store: Keep in an airtight container in the fridge for up to 3 days. Reheat fully before serving.
To Freeze: Freeze for up to a month in an airtight container. Reheat in the oven or microwave.
Tip 1: For an extra-crispy top, broil for the last 3–5 minutes.
Tip 2: Boiling the gnocchi briefly ensures the right texture after baking.
Tip 3: Add cooked sausage, chicken or tofu for extra protein if desired.