Cheesy Baked Gnocchi

5 from 7 votes

Cheesy baked gnocchi with pancetta, creamy tomato sauce, and fresh mozzarella, an easy weeknight dinner baked until bubbly, cozy, and family friendly.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: Italian

Servings: people

Author: Gaby Dalkin

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.

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