Cheesy Gnocchi With Tomato Sauce – 30-Minute Dinner

Hey there! I'm Maya, and today I'm sharing my ultimate comfort food: cheesy gnocchi with tomato sauce. This dish is a lifesaver on busy weeknights because it comes together in just 30 minutes, using mostly pantry staples.

The gnocchi get a golden, crispy exterior while staying fluffy inside, all nestled in a garlicky tomato sauce and blanketed with melty mozzarella. It's the kind of meal that makes everyone at the table smile.

I love how versatile this is—you can add spinach, use different cheeses, or even make it vegan. Let's get cooking!

About the Ingredients

1 lb (450g) potato gnocchi

Store-bought gnocchi works great. For a gluten-free option, use a gluten-free brand.

2 tbsp (30ml) olive oil

Use a good quality extra-virgin for best flavor. You can substitute with butter for a richer taste.

3 cloves garlic, minced

Fresh garlic is key. If you only have garlic powder, use 1/2 tsp.

1 can (28 oz/800g) crushed tomatoes

San Marzano tomatoes are sweet and low in acidity. If you have whole peeled, crush them by hand.

1 tsp dried oregano

Feel free to use Italian seasoning in place of oregano.

1/2 tsp salt

Adjust to taste. If you use salted butter, you might need less.

1/4 tsp black pepper

Freshly ground is best, but pre-ground works fine.

1 cup (100g) shredded mozzarella cheese

Fresh mozzarella also works; just tear it into small pieces. For a sharper flavor, try provolone.

1/4 cup (25g) grated Parmesan cheese

Parmesan adds a nutty, salty kick. Pecorino Romano is a good substitute.

Fresh basil leaves, for garnish

Optional, but adds a pop of color and freshness.

Tips & Tricks

• Don't overcrowd the pan when searing gnocchi—cook in a single layer to get that golden crust.
• If the sauce becomes too thick, add a splash of water or vegetable broth to reach your desired consistency.
• Use a cast-iron or oven-safe skillet so you can transfer directly to the broiler without extra dishes.
• For a crispier top, broil for 2-3 minutes until the cheese is bubbly and browned in spots.

Step-by-Step Instructions

1. Boil the Gnocchi

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions (usually 2-3 minutes) until they float to the surface. Drain and set aside.

2. Sear the Gnocchi

In a large oven-safe skillet, heat olive oil over medium-high heat. Add the gnocchi in a single layer and cook for 4-5 minutes, turning occasionally, until golden brown and crispy on all sides. Remove to a plate.

3. Make the Sauce

In the same skillet, reduce heat to medium and add minced garlic. Sauté for 1 minute until fragrant. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 5-7 minutes until slightly thickened.

4. Combine Gnocchi and Sauce

Return the seared gnocchi to the skillet and stir gently to coat with the sauce.

5. Top with Cheese

Sprinkle mozzarella and Parmesan evenly over the gnocchi mixture.

6. Broil Until Bubbly

Preheat your broiler to high (about 500°F/260°C). Place the skillet under the broiler for 2-3 minutes, until the cheese is melted and bubbling with golden spots. Watch closely to prevent burning.

7. Garnish and Serve

Remove from oven, garnish with fresh basil, and let rest for 5 minutes before serving. Enjoy!

Delicious Variations

Add protein

Stir in cooked Italian sausage or shredded rotisserie chicken with the sauce.

Veggie-loaded

Sauté spinach or kale with the garlic until wilted before adding tomatoes.

Make it vegan

Use vegan gnocchi (check labels), skip the cheese or use dairy-free alternatives, and use nutritional yeast for a cheesy flavor.

How to Store Cheesy Gnocchi With Tomato Sauce

Frequently Asked Questions

Have you tried this cheesy gnocchi yet? Let me know in the comments below—I'd love to hear how it turned out for you! Happy growing!

Cheesy Gnocchi With Tomato Sauce

A cozy one-pan dinner featuring pillowy gnocchi in rich tomato sauce, topped with bubbling mozzarella. Ready in 30 minutes.

★★★★½ 4.8 (156 ratings)

10 minPrep time20 minCook time4Servings320 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 lb (450g) potato gnocchi
• 2 tbsp (30ml) olive oil
• 3 cloves garlic, minced
• 1 can (28 oz/800g) crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup (100g) shredded mozzarella cheese
• 1/4 cup (25g) grated Parmesan cheese
• Fresh basil leaves, for garnish

📋 Instructions

1. 1Boil the Gnocchi — Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions (usually 2-3 minutes) until they float to the surface. Drain and set aside.
2. 2Sear the Gnocchi — In a large oven-safe skillet, heat olive oil over medium-high heat. Add the gnocchi in a single layer and cook for 4-5 minutes, turning occasionally, until golden brown and crispy on all sides. Remove to a plate.
3. 3Make the Sauce — In the same skillet, reduce heat to medium and add minced garlic. Sauté for 1 minute until fragrant. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 5-7 minutes until slightly thickened.
4. 4Combine Gnocchi and Sauce — Return the seared gnocchi to the skillet and stir gently to coat with the sauce.
5. 5Top with Cheese — Sprinkle mozzarella and Parmesan evenly over the gnocchi mixture.
6. 6Broil Until Bubbly — Preheat your broiler to high (about 500°F/260°C). Place the skillet under the broiler for 2-3 minutes, until the cheese is melted and bubbling with golden spots. Watch closely to prevent burning.
7. 7Garnish and Serve — Remove from oven, garnish with fresh basil, and let rest for 5 minutes before serving. Enjoy!

👨‍🍳 Chef's Note: If you don't have an oven-safe skillet, transfer the gnocchi and sauce to a baking dish before broiling.

Servings: 4

Cuisine: American

Course: Dinner

Nutrition (per serving): 320 kcal · 12g protein · 45g carbs · 10g fat

Written by Maya Chen
Maya writes about sustainable living and urban gardening, focusing on practical tips for small spaces. She experiments with DIY projects and shares what works in her own apartment.