Baked Gnocchi in a white baking dish with marinara sauce, mozzarella and basil.

Baked Gnocchi

Servings: 5
Prep Time 6 minutes
Cook Time 14 minutes
Total Time 20 minutes


  • 24 oz. refrigerated gnocchi
  • 2 cups tomato basil marinara sauce (preferably Rao's), divided
  • 3 Tbsp heavy cream
  • 1 1/3 cups grape tomatoes
  • 8 oz. fresh mozzarella, cut into 6 - 8 slices, or 2 cups shredded block mozzarella
  • 2 Tbsp fresh basil torn or whole small leaves, for garnish


  1. Preheat oven to 375 degrees. Spray a medium casserole dish with non-stick cooking spray.

  2. Pour 1 cup of the sauce into baking dish and tilt dish to spread. Drizzle in 3 Tbsp heavy cream and stir (it doesn't need to be fully incorporated). Add half the tomatoes.

  3. Bring a large pot of unsalted water to a boil. Cook gnocchi about 1/3 shy of the time listed on package (they continue to cook in the oven).

  4. Drain gnocchi well then immediately transfer to baking dish and spread out. Sprinkle in remaining tomatoes, then pour remaining 1 cups sauce evenly over top*.

  5. Top with mozzarella cheese.

  6. Bake in preheated oven until sauce is bubbling, about 10 - 12 minutes. If you'd prefer cheese browned a bit then broil closer to broiler element during the last 2 - 4 minutes of that cook time.

  7. Garnish with basil and serve warm.

Recipe Notes

  • You can also add 3/4 lb. Italian sausage, cooked or 3/4 lb. ground beef, cooked to the marinara sauce.
  • Shelf stable gnocchi works too it just doesn't taste quite as good.
  • If you really love sauce then you can just use a full 24 oz jar. Otherwise save for spaghetti for lunch tomorrow or freeze for another use.