One-Pan Tomato & Gnocchi Bake

Imagine a bubbling pan fresh from the oven, filled with pillowy gnocchi swimming in a rich, garlicky tomato sauce, with hints of herbs and creamy melted cheese pulling away with each bite. This One-Pan Tomato & Gnocchi Bake is the kind of cozy, comforting dish that makes you want to grab a spoon right from the pan and dig in while it’s still hot. And the best part? It all comes together in one pan, making cleanup just as satisfying as the meal itself.

Behind the Recipe

There’s something beautifully old-school about baked pasta dishes. My grandmother used to make a similar gnocchi bake every Sunday, and the aroma would fill the house before we even sat down. This version is a slight twist on her classic — simplified for busy weeknights, but still bursting with those slow-cooked flavors that taste like they’ve been simmering all day.

Recipe Origin or Trivia

Gnocchi, those soft little dumplings made primarily from potatoes, hail from Italy and have a long, rich culinary history. Traditionally served with butter and sage or a tomato-based sauce, gnocchi have evolved into a global favorite. Baked versions like this one are a relatively modern twist, often found in home kitchens across Europe and beyond for their ease and heartiness. Combining tomato sauce, cheese, and gnocchi in one baking dish turns a simple pantry dinner into something really special.

Why You’ll Love One-Pan Tomato & Gnocchi Bake

This dish isn’t just about taste. It’s about ease, comfort, and versatility all rolled into one bubbling bake.

Versatile: Serve it solo or alongside a crisp salad. Add greens, swap in protein, or try different cheeses. The options are endless.
Budget-Friendly: Made with pantry staples and simple ingredients, it’s kind on your wallet but rich in flavor.
Quick and Easy: Minimal prep and only one pan. It’s weeknight gold.
Customizable: From adding spinach to tossing in chili flakes or roasted veg, you can tweak it to fit your mood.
Crowd-Pleasing: It’s cheesy. It’s saucy. It’s warm. Everyone from toddlers to grandparents will love it.
Make-Ahead Friendly: Assemble in the morning, bake at dinner. Easy peasy.
Great for Leftovers: It reheats beautifully, and some say it’s even better the next day.

Chef’s Pro Tips for Perfect Results

Let me share a few tricks to make your bake truly shine:

• Sear gnocchi briefly before baking for added texture and a toasty flavor boost.
• Use a quality passata or crushed tomatoes for a rich, vibrant sauce base.
• Stir in fresh basil at the end to brighten up the dish with a hit of freshness.
• Don’t overbake. You want bubbly and golden, not dry. 20 minutes is usually spot on.
• Top with mozzarella and a sprinkle of parmesan for the ultimate gooey finish.

Kitchen Tools You’ll Need

No fancy gadgets here, just a few essentials to make it seamless.

Large Oven-Safe Skillet or Baking Dish: You’ll cook and bake in this, so make sure it’s roomy.
Wooden Spoon or Silicone Spatula: For stirring without scratching your pan.
Sharp Knife and Cutting Board: To prep your aromatics and toppings.
Measuring Cups & Spoons: For accuracy without the guesswork.

Ingredients in One-Pan Tomato & Gnocchi Bake

This recipe is a celebration of simple ingredients coming together to make something magical.

1. Gnocchi: 500g. These pillowy dumplings are the hearty base that soaks up all that sauce.
2. Passata or Crushed Tomatoes: 1 can (400g). Delivers a smooth, rich tomato base.
3. Cherry Tomatoes: 200g, halved. Adds bursts of sweetness and texture.
4. Garlic: 3 cloves, minced. Builds that savory depth.
5. Onion: 1 small, finely chopped. Lends subtle sweetness and complexity.
6. Olive Oil: 2 tablespoons. For sautéing and flavor.
7. Dried Oregano: 1 teaspoon. Adds warmth and an earthy kick.
8. Fresh Basil: A handful, torn. For that bright, herby lift at the end.
9. Mozzarella Cheese: 125g, torn. Melts beautifully into gooey pockets.
10. Parmesan Cheese: 30g, grated. Finishes the top with golden richness.
11. Salt and Pepper: To taste. Brings everything into balance.

Ingredient Substitutions

Sometimes the pantry runs low, but don’t worry, you’ve got options.

Gnocchi: Try store-bought cauliflower gnocchi or even tortellini.
Passata: Crushed tomatoes or even a good marinara will do.
Cherry Tomatoes: Use chopped regular tomatoes or sun-dried for extra depth.
Mozzarella: Swap with cheddar, fontina, or vegan cheese.
Parmesan: Pecorino or nutritional yeast for a dairy-free option.

Ingredient Spotlight

Gnocchi: These little Italian potato dumplings are tender and filling, creating the perfect base for a baked, saucy dish.
Passata: Smooth and rich, this tomato puree brings bold, sweet-tart flavor without the texture of diced tomatoes.

Instructions for Making One-Pan Tomato & Gnocchi Bake

This recipe is a breeze to follow, and every step adds a layer of flavor and comfort.

1. Preheat Your Equipment:
Set your oven to 200°C (392°F). If you’re using a cast iron skillet, place it over medium heat on the stove.

2. Combine Ingredients:
Heat olive oil in the pan. Add chopped onion and sauté until soft. Stir in garlic, cook for a minute. Add cherry tomatoes, cook until they start to soften. Pour in the passata, add oregano, and season with salt and pepper.

3. Prepare Your Cooking Vessel:
If you used a skillet, you’re good. If not, transfer the sauce to an oven-safe dish.

4. Assemble the Dish:
Stir in the gnocchi until well coated. Top with mozzarella chunks and grated parmesan.

5. Cook to Perfection:
Bake uncovered for 20-25 minutes until the cheese is golden and bubbly.

6. Finishing Touches:
Remove from oven, scatter torn basil over the top.

7. Serve and Enjoy:
Spoon into bowls while it’s hot and melty. Pair with crusty bread or a crisp salad.

Texture & Flavor Secrets

Every bite of this bake offers contrast. The gnocchi are soft and pillowy, while the melted cheese gives that irresistible stretch. The roasted tomatoes burst with sweetness, and the herbed tomato sauce balances everything with its savory depth. That touch of parmesan on top crisps just slightly, creating a golden lid you’ll want to break into again and again.

Cooking Tips & Tricks

Here’s how to level up your gnocchi game:

• Pre-cook gnocchi in a pan for extra crispiness.
• Add a pinch of chili flakes for a spicy kick.
• Use whole milk mozzarella for better melt and richness.
• A spoonful of pesto on top adds a dreamy basil finish.

What to Avoid

We’ve all made mistakes in the kitchen. Here’s how to dodge the common ones:

• Don’t overbake. It dries the sauce and hardens the gnocchi.
• Avoid under-seasoning. Tomato dishes need salt to shine.
• Don’t skip fresh herbs. They lift the whole flavor profile.
• Avoid too much cheese. Yes, really. It can drown the gnocchi.

Nutrition Facts

Servings: 4
Calories per serving: 420
Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

This bake is a lifesaver when made ahead. Assemble it in the morning or night before, cover, and refrigerate. When ready, bake as directed. Leftovers keep in an airtight container for up to 3 days and reheat beautifully in the oven or microwave. You can also freeze it unbaked for up to a month — just thaw overnight before baking.

How to Serve One-Pan Tomato & Gnocchi Bake

Serve it hot straight from the pan with a big green salad and some crusty bread to mop up the sauce. For something extra, a glass of sparkling water with lemon or a cozy herbal tea makes a great match. Garnish with extra parmesan and a drizzle of olive oil for restaurant-style flair.

Creative Leftover Transformations

Turn your leftovers into magic:

• Gnocchi Gratin: Add cream and bake again with breadcrumbs on top.
• Soup Starter: Stir into vegetable broth for a quick tomato gnocchi soup.
• Gnocchi Skillet: Reheat in a non-stick pan for crispy edges.

Additional Tips

A few last ideas to keep it flavorful and fun:

• Add a handful of baby spinach before baking for a green boost.
• Use smoked mozzarella for a deeper flavor twist.
• Let it rest 5 minutes before serving so the sauce thickens.

Make It a Showstopper

Presentation is everything. Serve in individual cast iron skillets for charm. Garnish with torn basil, a sprinkle of chili flakes, and a shaving of parmesan. Use rustic wooden boards underneath for a bistro-style look.

Variations to Try

• Vegan Version: Use plant-based gnocchi and dairy-free cheese.
• Mushroom Magic: Add sautéed mushrooms to the sauce.
• Spinach Twist: Stir in chopped spinach before baking.
• Spicy Kick: Add chili oil or fresh sliced chilies.
• Creamy Bake: Mix in a dollop of cream or ricotta to the sauce.

FAQ’s

Q1: Can I use frozen gnocchi?

Yes, just thaw them slightly or cook according to package instructions before adding.

Q2: Can I make this ahead?

Definitely. Assemble, cover, and refrigerate. Bake when ready.

Q3: Can I freeze the bake?

Yes. Assemble and freeze before baking. Thaw overnight, then bake as directed.

Q4: How do I prevent soggy gnocchi?

Sear them briefly in a pan first or avoid overbaking.

Q5: What cheese works best?

Mozzarella and parmesan are classics, but cheddar or fontina work too.

Q6: Can I add meat?

Sure, cooked sausage or shredded chicken blends well.

Q7: Is this gluten-free?

Use gluten-free gnocchi to make it fully gluten-free.

Q8: Can I skip the cherry tomatoes?

Yes, just use more passata or add sun-dried tomatoes.

Q9: What herbs can I use?

Basil, oregano, thyme, or even parsley.

Q10: Can I use store-bought sauce?

Absolutely. Choose one with simple, clean ingredients.

Conclusion

This One-Pan Tomato & Gnocchi Bake is pure comfort in a dish. Whether you’re feeding a family, meal-prepping for the week, or just craving something soul-soothing and satisfying, this recipe delivers. Trust me, you’re going to love this one. It’s simple, hearty, and worth every bite.

Print