Gnocchi & tomato bake in a serving dish with spoon

Gnocchi & tomato bake

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(316 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4

A comforting veggie main packed with rich Italian flavours

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal285
  • fat7g
  • saturates3g
  • carbs50g
  • sugars8g
  • fibre4g
  • protein10g
  • salt1.64g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red pepper, deseeded and finely chopped
  • 1 garlic clove, crushed
  • 400g can chopped tomatoes
  • 500g pack gnocchi



    An Italian dumpling made with semolina or flour and potatoes, cooked and eaten in much the same…

  • handful basil leaves, torn



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • half a 125g ball mozzarella, torn into chunks


  1. Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.

  2. Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.

  3. Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.

  4. Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.

  5. Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.

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Comments, questions and tips

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6th Oct, 2009
I made this last night for the first time and it was really tasty. I had made the sauce and frozen it sevaral weeks ago to use as a standby. I cooked the Gnocchi seperately and then added to sauce with some spinach and the mozerella and baked in the oven. I finished the dish off with some finely grated strong goats "cheddar" just before serving. I am going to make a large batch of the sauce for the freezer and keep a bag of Gnocchi permantley in the fridge as this is a dish that I will be making over and over again. Sue
5th Sep, 2009
Simply wonderful!
1st Aug, 2009
easy to make and quite tasty. Good as a quick weekday meal. Definately needs some bread on the side
29th Jul, 2009
This was delicious and very easy to make, though i found it only served two. Wold definately make again and maybe try adding some mushrooms or spinach to give more flavour.
15th Jul, 2009
I didn't think that half the mozarella ball would be enough cheese but it was. This looks very homely and Italian when made.
28th Jun, 2009
Tried this tonight, simple and quick. I cooked the gnocchi separately and added to the sauce after it had thickened. Served 2 adults, a 2.5 and 1 year old with no leftovers - kids loved it! Nice with a green salad and crusty bread. Will definitely make again.
21st May, 2009
excellent dish! though i did add some water as the sauce was looking very thick at one point and i used all the mozzarella, how can you not really! Next time I would add some muishrooms and maybe cook it all seperately and then combine it. definitely one i'm going to make again. and oh yeah i have no idea how this would feed 4, 3 tops but then i'm about to head back for a second helping :-)
kasiakoczwara's picture
16th May, 2009
Absolutely great idea for gnocchi!!! My husband would never have them on 'traditional way',just boiled and served sprinkled with olive oil and parmesan. This time ask for more! I used DC's suggestions: no mozarella, but some creme frache, some strong cheddar staterred on the top, and no basil- couldn't find it. One thing- 'bubble' time is to long, I thing. Gnocchi are ready in 2-4 min and 10-15 min is far to long. I boiled the sauce for about 5-6min and was lovely!
4th May, 2009
Tasty comfort food - we added chorizo to the sauce and used goats cheese instead of mozzarella - worked well!
8th Apr, 2009
Gorgeous recipe, i also added mushrooms and a bit of spinach just because i had it in the cupboard.


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