If you need a cozy, cheesy, wildly satisfying dinner that feels fancy but is secretly weeknight easy, this Cheesy Baked Gnocchi is your answer. Pillowy gnocchi, smoky pancetta (optional but obvi encouraged), a creamy tomato sauce, and melty mozzarella baked until golden… yes please.
If you are making this dish for a dinner party, remember that this gnocchi bake is already doing a lot of heavy lifting. Cheesy, saucy, cozy. So your sides just need to balance it out a little. Think fresh, crisp, bright: Kale Caesar Salad, Roasted Broccolini or my favorite Caprese Salad.
Cheesy Baked Gnocchi at a Glance
- 🕒 Total Time: ~30 minutes
- 👪 Servings: 4–6
- 🍝 Cuisine Type: Italian-American / Comfort Dinner
- 🧂 Flavor Profile: Pillowy gnocchi baked in rich marinara with layers of melty mozzarella and Parmesan. Saucy, cheesy, and ultra cozy
- 📖 Dietary Info: Contains gluten and dairy; vegetarian
- 📦 Storage Notes: Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat covered until bubbly
- ⭐ Why You’ll Love It: A weeknight-friendly bake that feels indulgent with minimal effort. Cheesy, comforting, and guaranteed to be a repeat dinner.
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Why I Love This Recipe
I will forever be obsessed with recipes that feel restaurant level but come together with mostly pantry staples and one skillet. This Cheesy Baked Gnocchi is that to a T! The pancetta adds that salty smoky bite, the tomato cream sauce is rich without being heavy, and the mozzarella on top turns into that bubbly golden cheese blanket that nobody can resist.
It is the kind of dinner you can throw together on a busy school night, or a rainy day but also the kind you proudly serve when friends drop by because, let’s be real, my house always has a revolving door of people and I need dinners that deliver without taking more than a few minutes of prep time out of my schedule.
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Ingredients
Substitutions & Swaps
🥔 Gnocchi Options
- Shelf-stable potato gnocchi — easiest and most reliable.
- Fresh refrigerated gnocchi — slightly softer texture.
- Sweet potato gnocchi — adds subtle sweetness.
- Cauliflower gnocchi — lighter option, bake a bit longer for best texture.
- Swap for short pasta — like rigatoni or penne if gnocchi isn’t available.
🍅 Sauce Swaps
- Classic marinara — always a win.
- Vodka sauce — creamier and a little indulgent.
- Roasted garlic tomato sauce — deeper flavor.
- Pesto + marinara swirl — fun flavor combo.
- White sauce or Alfredo — rich and cozy twist.
🧀 Cheese Options
- Mozzarella — melty and classic.
- Part-skim mozzarella — slightly lighter.
- Provolone or fontina — extra gooey and rich.
- Parmesan or Pecorino Romano — salty finish.
- Ricotta dollops — adds creamy pockets throughout.
🌭 Protein Add-Ins
- Italian sausage — sweet or spicy both work.
- Ground turkey or chicken — lighter but still hearty.
- Shredded rotisserie chicken — easy upgrade.
- Meatballs — chop and mix in for extra comfort food vibes.
- Skip the meat — still delicious and totally satisfying.
🥦 Veggie Boosters
- Spinach or kale — stir in before baking so it wilts gently.
- Zucchini or mushrooms — adds bulk and texture.
- Roasted broccoli or cauliflower — great for stretching the dish.
- Cherry tomatoes — bursty sweetness.
🍞 Crunchy Topping Swaps
- Toasted panko breadcrumbs — classic golden finish.
- Garlic breadcrumbs — extra savory.
- Crushed croutons — easy shortcut.
- Fresh basil or parsley — bright finish.
How to Make
- Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, about 2 to 3 minutes. Remove immediately and transfer to an ice bath. Once cooled, drain well and set aside.
- In a medium skillet over medium high heat, cook the pancetta until browned and most of the fat has rendered, about 5 to 6 minutes. Pour off most of the fat and reduce the heat to medium. Add the shallot, garlic, and smoked paprika and cook for 30 seconds until fragrant.
- Add the chopped tomatoes, tomato paste, cherry tomatoes, and sugar. Simmer for 5 minutes.
- Remove from the heat and stir in the heavy cream.
- Add the drained gnocchi to the sauce and season with salt and pepper. Transfer everything to an oven safe baking dish and top with the torn mozzarella.
- Bake for 10 minutes, until the mozzarella is melted and lightly golden. Let rest for 5 minutes, then garnish with fresh basil and serve.
🧀✨ Tips & Tricks for the Best Cheesy Baked Gnocchi
Golden on top, saucy underneath, and wildly comforting
- Use shelf-stable or fresh gnocchi. Both work beautifully here. No need to boil first unless the recipe specifically calls for it. They cook right in the sauce.
- Don’t overload the sauce. You want enough to coat the gnocchi, but not so much that it turns soupy. The oven helps everything thicken and come together.
- Season the sauce before baking. Taste it once warmed. A pinch of salt, pepper, or chili flakes can make a huge difference.
- Layer the cheese smartly. Mix some into the sauce for creaminess and save a generous layer for the top so it gets bubbly and golden.
- Use a mix of cheeses. Mozzarella for melt, Parmesan for sharpness. That combo gives you stretch and flavor.
- Bake until bubbling at the edges. You want to see the sauce actively bubbling before pulling it out. That’s how you know it’s fully heated through.
- Broil for that golden finish. A quick minute or two under the broiler gives you those irresistible browned cheese spots.
- Let it rest briefly. Five minutes out of the oven helps the sauce settle and makes serving easier.
- Add something fresh at the end. Basil, parsley, or even a squeeze of lemon brightens up all that cheesy richness.
- It reheats like a dream. This is one of those dishes that tastes just as cozy the next day.
FAQ's
Can I skip the pancetta in this Cheesy Baked Gnocchi?
Yes. Leave it out for a vegetarian version, or sauté mushrooms first for extra depth.
Can I make Cheesy Baked Gnocchi ahead of time?
Yes. Assemble everything in the baking dish, cover, refrigerate up to 24 hours, then bake when ready. Add a few extra minutes to the bake time.
Can I freeze Gnocchi?
Best frozen before baking. Thaw overnight in the fridge, then bake as directed.
Do I have to boil the gnocchi first?
Yes for this recipe. It ensures the texture stays light and pillowy once baked. There are other WGC recipes where you can just saute the gnocchi.
What can I serve with Gnocchi?
Simple WGC house salad, garlic bread, or roasted broccolini all work great.
Similar Recipes
Cheesy Baked Gnocchi
Cheesy baked gnocchi with pancetta, creamy tomato sauce, and fresh mozzarella, an easy weeknight dinner baked until bubbly, cozy, and family friendly.
Ingredients
- 1 lb package store-bought gnocchi
- 4 ounces pancetta chopped
- 1 shallot finely chopped
- 2 cloves garlic chopped
- 1 teaspoon smoked paprika
- 15 ounces canned chopped tomatoes
- 1 tablespoon tomato paste
- ½ cup cherry tomatoes halved
- 1 teaspoon sugar optional if the tomatoes are in season and sweet enough
- 3 tablespoons heavy cream
- fresh basil torn
- kosher salt and freshly cracked black pepper to taste
- 10 ounces fresh mozzarella torn into pieces
Instructions
- Preheat the oven to 400°F.
- Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, about 2 to 3 minutes. Remove immediately and transfer to an ice bath. Once cooled, drain well and set aside.
- In a medium skillet over medium high heat, cook the pancetta until browned and most of the fat has rendered, about 5 to 6 minutes. Pour off most of the fat and reduce the heat to medium. Add the shallot, garlic, and smoked paprika and cook for 30 seconds until fragrant.
- Add the chopped tomatoes, tomato paste, cherry tomatoes, and sugar. Simmer for 5 minutes. Remove from the heat and stir in the heavy cream.
- Add the drained gnocchi to the sauce and season with salt and pepper. Transfer everything to an oven safe baking dish and top with the torn mozzarella.
- Bake for 10 minutes, until the mozzarella is melted and lightly golden. Let rest for 5 minutes, then garnish with fresh basil and serve.
Notes
🧀✨ Tips & Tricks for the Best Cheesy Baked Gnocchi
Golden on top, saucy underneath, and wildly comforting- Use shelf-stable or fresh gnocchi. Both work beautifully here. No need to boil first unless the recipe specifically calls for it. They cook right in the sauce.
- Don’t overload the sauce. You want enough to coat the gnocchi, but not so much that it turns soupy. The oven helps everything thicken and come together.
- Season the sauce before baking. Taste it once warmed. A pinch of salt, pepper, or chili flakes can make a huge difference.
- Layer the cheese smartly. Mix some into the sauce for creaminess and save a generous layer for the top so it gets bubbly and golden.
- Use a mix of cheeses. Mozzarella for melt, Parmesan for sharpness. That combo gives you stretch and flavor.
- Bake until bubbling at the edges. You want to see the sauce actively bubbling before pulling it out. That’s how you know it’s fully heated through.
- Broil for that golden finish. A quick minute or two under the broiler gives you those irresistible browned cheese spots.
- Let it rest briefly. Five minutes out of the oven helps the sauce settle and makes serving easier.
- Add something fresh at the end. Basil, parsley, or even a squeeze of lemon brightens up all that cheesy richness.
- It reheats like a dream. This is one of those dishes that tastes just as cozy the next day.
Nutrition Information
Calories: 589kcal | Carbohydrates: 51g | Protein: 26g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 87mg | Sodium: 1226mg | Potassium: 440mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1178IU | Vitamin C: 16mg | Calcium: 432mg | Iron: 6mg
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
Delicious quick and easy! It’d be a great weeknight meal! I couldn’t find the pancetta at our store and they were out of fresh basil so I omitted that and it was still delicious! Absolutely going in out rotation!