Gnocchi & tomato bake in a serving dish with spoon

Gnocchi & tomato bake

  • 1
  • 2
  • 3
  • 4
  • 5
(351 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th Sep, 2012
I added 2 tins of tomatoes, and it was a little dry to 'bubble' in the pan. I'd probably add some spinach next time to make it a little more interesting.
28th Aug, 2012
Delicious and quite easy to make. I will definitely be making this again. I however don't understand how a 500g pack of gnocchi makes four servings, except if they were supposed to be tiny.
15th Jul, 2012
ok for a cupboard standby...think will liven it up with some balsamic vinegar next time though.
19th Jun, 2012
17th Jun, 2012
A little culinary gem.
10th Jun, 2012
Me and my boyfriend loved this. Made lots of sauce and froze what we didnt use, but I added balsamic vinegar to the onions (used a red one) and used oak smoked garlic (lots) and a little chilli jam, just to make it a little more interesting. Baked for 15 minutes and served with dough balls. Yummy
23rd May, 2012
I found this recipe to be a little bit too watery. I think I would change the mozzarella for mascarpone because the mozzarella gets too stringy. But definitely a good dish to do if you're short on time.
30th Mar, 2012
I've made this many times now, it's lovely. I usually add more veg (e.g. courgettes/mushrooms), just because I love dishes with lots of vegetables in them.
28th Feb, 2012
Quite disappointing. The gnocchi was stodgy and the sauce was nothing to write home about. The kids (12 and 2) both loved it though!
27th Jan, 2012
Perfect mid-week dish, truly recommended. I added mushroom though, which made it even tastier.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?