Gnocchi & tomato bake in a serving dish with spoon

Gnocchi & tomato bake

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(344 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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12th May, 2013
Very good food :) super quick, easy and tasty. Nice italian style comfort food. I'll be making it again.
3rd May, 2013
Great quick simple dish. Husband really enjoyed it. Will certainly make it again. A very tasty way of serving gnocchi.
3rd Apr, 2013
Tip: To make it extra low fat, try using low-fat mozzarella. Grilling low-fat cheese makes it turn into something resembling plastic, but you can use half-fat mozzarella if you bake it in the oven for 20 minutes instead of putting it under a grill. If I'm baking it, I boil the gnocchi for 1 minute in water before adding to the sauce, as otherwise it dries out too much in the baking.
19th Mar, 2013
Delicious and really easy
16th Mar, 2013
Added broccoli and a little parmesan, also left it under the grill a bit longer than suggested. Lovely!
13th Mar, 2013
Great recipe for midweek, I also added a splash of water. A little bland for us, next time might try some chilli or pancetta or roasting the pepper before adding to the sauce.
12th Feb, 2013
Beware anyone making their own gnocchi instead of buying them - mine fell apart and I ended up with a very tasty soup instead!!
10th Feb, 2013
Very easy, very tasty, added some halved cherry tomatoes to make it look pretty and added just a teaspoon of sugar to the sauce to compliment the tomato and red pepper.
7th Feb, 2013
Extremely tasty, either as it stands, or with a chopped red chilli or good pinch of chilli flakes added, for a spicier version. For a non-vegetarian variation, it is especially good with 200g of chorizo added. Chop the chorizo, and slowly dry-fry until the fat runs, then use the fat released to fry off the rest of the onions, pepper etc. instead of frying them in oil.
9th Jan, 2013
I make this a lot! but use two tins of tomatoes and add a teaspoon of dried chilli flakes! give it quite a spice! and easily serves 4 with the extra tin!


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