Gnocchi and Tomato Bake
I used to think gnocchi was one of those things best left to restaurants, something a little too tricky for everyday cooking. But once I discovered how easy it is to use fresh store-bought gnocchi, everything changed.
This gnocchi and tomato bake has quickly become one of our go-to dinners. It’s warm, cheesy and always gets that “what smells so good?” reaction before it even hits the table.
If you’re looking for an easy weeknight dinner, this gnocchi and tomato bake ticks all the boxes. Simple ingredients, minimal prep and a golden, cheesy topping that makes everyone happy. It’s the kind of meal that feels cosy and comforting, but is secretly so quick to throw together.
If you love family-friendly comfort food, you’ll also enjoy my One Pot Macaroni Mince. Perfect for busy nights when you need something hearty, satisfying and kid-approved. This recipe uses fresh store-bought gnocchi and a rich homemade tomato sauce to turn a simple packet into something extra special, without the fuss.
Best of all, this easy baked gnocchi recipe is make-ahead friendly and budget-conscious, making it ideal for busy families. Whether you need a quick pasta bake, a cosy weekend dinner or a crowd-pleasing meal everyone will love, this cheesy gnocchi bake is one you’ll come back to again and again.
Why You’ll Love This Gnocchi and Tomato Bake
Easy, no-fuss weeknight dinner
Uses simple, affordable ingredients
Family-friendly and kid-approved
Make-ahead friendly
Comfort food with minimal effort
FAQs:
Can I make gnocchi and tomato bake ahead of time?
Yes! Assemble the dish, refrigerate, then bake when ready. Add extra time if cooking from cold.
Do I have to boil gnocchi first?
Yes - boiling ensures the gnocchi stays soft and fluffy inside the bake.
Can I freeze this recipe?
Yes, freeze before baking for best results. Thaw overnight and bake as directed.
More Dinner Recipes You’ll Love
Baked Gnocchi with Tomato Sauce
Ingredients
- 6 bacon rashers, diced
- 1 onion, diced
- 4 cloves garlic, crushed
- 1 cup chicken stock
- 2 tablespoons tomato paste
- 800g crushed tomatoes/passata
- 2 teaspoons brown sugar
- ¼ cup sour cream/cream
- 1 teaspoon paprika
- 1kg gnocchi
- 2 cups grated cheese
Instructions
- Preheat the oven 180ºC and bring a large pot of water to the boil.
- Heat a large fry pan over medium heat. Cook the bacon, onion and garlic together until the onion is soft.
- Stir in the tomato paste and cook for 1 minute.
- Pour in the chicken stock and gently stir to combine.
- Add the crushed tomatoes/passata and sugar. Stir and bring to the boil. Reduce the heat to low and simmer for 5 minutes.
- Stir in the sour cream, paprika, salt and pepper. Check for flavour and adjust to suit taste.
- Place the gnocchi into the pot of salted boiling water and cook according to the instructions on the packet. This should only take 1-2 minutes for the gnocchi to float to the top. As the gnocchi floats to the top, scoop them out using a slotted spoon and put into the tomato sauce. Reserve ½ cup pasta water and add to the gnocchi sauce. Stir gently to combine.
- Grease a large casserole dish, and pour the gnocchi pasta into the dish. Sprinkle with grated cheese and pop in the oven until the cheese is melted and golden. This will take about 15-20 minutes.
- Remove from the oven and serve.
Notes
🍝 If you are preparing ahead, cook until the end of step 7. Pour into a greased casserole dish and allow to cool. Cover with alfoil and place in the fridge. When you are ready to complete dinner, preheat the oven and sprinkle grated cheese over the top. Cover with the alfoil. When the oven is ready, pop in the oven for 20 minutes. Remove the alfoil covering and continue for an extra 10-15 minutes to brown the top.
Nutrition Facts
Calories
734.6Fat
30.76 gSat. Fat
14.37 gCarbs
92.1 gFiber
8.48 gNet carbs
83.62 gSugar
11.66 gProtein
26.56 gSodium
1484.36 mgCholesterol
70.84 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
