Creamy Tomato Basil Gnocchi Bake Recipe Easy Homemade Mozzarella Crust
A cozy and indulgent gnocchi bake featuring soft potato gnocchi soaked in a creamy tomato basil sauce, topped with a golden, crispy mozzarella crust. Perfect for quick weeknight dinners or comforting meals.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 1 pound (450 g) potato gnocchi, store-bought or homemade
- 2 cups (16 fl oz) tomato basil sauce
- 1/2 cup (4 fl oz) heavy cream
- 8 ounces (225 g) shredded mozzarella cheese
- 1/4 cup (1 oz) finely grated Parmesan cheese (optional)
- 1/4 cup fresh basil leaves, roughly chopped
- 1 tablespoon olive oil (optional)
- 1–2 cloves garlic, minced (optional)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 9×9-inch baking dish with olive oil or cooking spray.
- Bring a large pot of salted water to a boil. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes. Drain gently and set aside.
- In a large skillet over medium heat, warm the tomato basil sauce. If using garlic, sauté minced garlic in olive oil before adding the sauce.
- Stir in the heavy cream until fully combined.
- Add the drained gnocchi to the skillet with the sauce and gently toss to coat. Season with salt and black pepper to taste. Cook for 2-3 minutes to let the gnocchi soak up some sauce.
- Transfer the gnocchi mixture to the prepared baking dish. Evenly sprinkle shredded mozzarella over the top. Mix grated Parmesan into the mozzarella before sprinkling if using.
- Bake uncovered for 15-20 minutes until the cheese melts, bubbles, and turns golden brown with crispy edges.
- Remove from oven and let rest for 5 minutes. Sprinkle fresh chopped basil over the top before serving.
- Serve warm, optionally with a crisp green salad or roasted vegetables.
Notes
Do not overcook the gnocchi; cook until they float to avoid mushiness. Use low-moisture mozzarella for a crispier crust and pat fresh mozzarella dry if used. Season at every stage for balanced flavor. Let the bake rest before serving to thicken the sauce. If cheese browns too fast, cover loosely with foil halfway through baking.
Nutrition
- Serving Size: 1/4 of the bake
- Calories: 450
- Fat: 18
- Carbohydrates: 55
- Protein: 15
Keywords: gnocchi bake, creamy tomato basil sauce, mozzarella crust, easy dinner, comfort food, Italian recipe