Creamy Tomato Basil Gnocchi Bake
Nothing beats a cozy, cheesy, and comforting dish that’s easy to throw together on a busy weeknight. Enter the Creamy Tomato Basil Gnocchi Bake—a luscious blend of pillowy gnocchi, rich tomato sauce, and fresh basil, baked under a blanket of gooey mozzarella and Parmesan cheese. It’s a dish that feels like a warm hug from the inside out, perfect for pasta lovers seeking something beyond the usual spaghetti or penne routine. With a few simple ingredients and minimal prep, you’ll have dinner on the table in no time.
Why This Creamy Tomato Basil Gnocchi Bake Stands Out
This bake is a game-changer because it combines the best of comforting Italian flavors with convenience. The gnocchi absorbs the creamy tomato sauce beautifully, creating layers of flavor in every bite. Unlike traditional pasta bakes, the gnocchi’s light and pillowy texture keeps the dish from feeling heavy or dense. The fresh basil adds a fragrant, herbaceous note that brightens the rich sauce, while the mozzarella and Parmesan cheeses create a golden, bubbly crust that’s irresistible. Plus, it’s a one-dish meal that’s perfect for feeding a crowd or meal prepping for the week.
If you’re a fan of dishes like Creamy Tuscan Chicken Gnocchi Bake, you’ll love how this vegetarian-friendly version highlights fresh herbs and creamy tomato goodness.
What to Buy
- 1 package gnocchi – Store-bought potato gnocchi works perfectly.
- 2 tablespoons olive oil – For sautéing your aromatics.
- 1 small onion, diced – Adds sweetness and depth.
- 2 cloves garlic, minced – For that classic Italian aroma.
- 1 can (28 ounces) crushed tomatoes – The base of your sauce.
- 1 teaspoon dried oregano – Brings a warm, earthy flavor.
- 1 teaspoon dried basil – To enhance the tomato’s natural sweetness.
- Salt and pepper to taste – Essential seasoning.
- 1 cup heavy cream – Creates that luscious, creamy texture.
- 1 cup shredded mozzarella cheese – For melty, bubbly goodness.
- 1/2 cup grated Parmesan cheese – Adds a nutty, salty finish.
- Fresh basil leaves – For garnish and fresh flavor.
What You’ll Need (Gear)
- Large skillet or sauté pan – For cooking the sauce and aromatics.
- Large mixing bowl – To combine the gnocchi and sauce.
- Baking dish (8×8 inch or similar) – To bake the gnocchi casserole.
- Wooden spoon or silicone spatula – For stirring.
- Measuring cups and spoons – For precise ingredient amounts.
- Oven mitts – Safety first when handling hot bake dishes.
Creamy Tomato Basil Gnocchi Bake in Steps
Step 1: Sauté Onion and Garlic
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. This forms the flavorful base of your sauce.
Step 2: Make the Tomato Sauce
Pour in the crushed tomatoes, then sprinkle in dried oregano, dried basil, salt, and pepper. Simmer the sauce on low heat for 10 minutes, stirring occasionally. This helps the flavors meld and the sauce to thicken slightly.
Step 3: Stir in the Cream
Slowly add the heavy cream to the tomato sauce, stirring continuously to combine. Let the sauce simmer for another 3-5 minutes until it’s creamy and luscious.
Step 4: Combine Gnocchi and Sauce
In a large mixing bowl, toss the gnocchi with the creamy tomato sauce until well coated. This ensures every bite is bursting with flavor.
Step 5: Assemble the Bake
Transfer the gnocchi and sauce mixture into your greased baking dish. Sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan cheese.
Step 6: Bake to Perfection
Preheat your oven to 375°F (190°C). Bake the gnocchi for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
Step 7: Garnish and Serve
Remove from oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving. This extra touch of freshness really elevates the dish.
Budget & Availability Swaps
- Gnocchi: If gnocchi is hard to find, use small pasta shapes like orecchiette or mini shells as an alternative.
- Heavy Cream: Swap with full-fat coconut milk or a blend of milk and cream cheese for a dairy-free or lighter option.
- Mozzarella Cheese: Use provolone or a mild cheddar if mozzarella isn’t available.
- Fresh Basil: Substitute with fresh parsley or dried basil in a pinch.
Mistakes Even Pros Make
- Overcooking the gnocchi before baking. Since the gnocchi will cook further in the oven, it’s best to keep it slightly undercooked if boiling first.
- Not seasoning the sauce enough. Tomatoes need salt and herbs to shine, so taste as you go.
- Skipping the resting time after baking. Letting the bake rest helps the sauce thicken and prevents burns.
- Using pre-shredded cheese with additives. For best melt and flavor, shred your own mozzarella and Parmesan.
Freezer-Friendly Notes
This creamy tomato basil gnocchi bake freezes beautifully, making it perfect for meal prep or leftovers. To freeze, assemble the dish but do not bake. Wrap tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then bake at 375°F (190°C) for 30-35 minutes until heated through and bubbly.
Top Questions & Answers
Can I use fresh tomatoes instead of canned crushed tomatoes?
Absolutely! If you have ripe, juicy tomatoes on hand, peel and crush about 3-4 cups to substitute for the canned tomatoes. Just simmer them down a bit longer to develop the sauce’s thickness.
Is it necessary to bake the gnocchi, or can I just cook it on the stove?
Baking gives the dish its signature golden, bubbly cheese crust and melds the flavors beautifully. While you can cook gnocchi on the stove with the sauce, the bake adds an extra layer of deliciousness.
Can I add protein to this dish?
Definitely! Adding cooked chicken, sausage, or even chickpeas can boost the protein content. For a flavorful twist, try the Creamy Tomato Basil Chicken Skillet or Creamy Tomato Basil Chicken Rotini recipes for inspiration.
How can I make this dish lighter?
Swap the heavy cream for half-and-half or evaporated milk, and reduce the amount of cheese slightly. Using part-skim mozzarella also cuts down on fat without sacrificing meltiness.
Serve with These
- Creamy Tuscan Chicken Gnocchi Bake – For a heartier protein-packed side or alternative.
- Creamy Tomato Basil Chicken Skillet – A quick skillet meal that complements the bake perfectly.
- Creamy Tomato Basil Chicken Rotini – Another creamy pasta option bursting with tomato and basil flavor.
- Garlic bread – To soak up every last bit of creamy sauce.
- Simple green salad – A crisp, fresh counterpoint to the rich bake.
Bring It Home
Whether you’re cooking for family or friends, this Creamy Tomato Basil Gnocchi Bake is a guaranteed crowd-pleaser. Its beautiful balance of creamy tomato sauce, comforting gnocchi, and melty cheese offers a restaurant-worthy meal from the comfort of your own kitchen. The recipe’s flexibility means you can customize it to suit your pantry and preferences, making it an ideal staple for weeknight dinners or special occasions. Plus, the fresh basil garnish adds a pop of color and brightness that makes every serving feel special. So grab your ingredients, preheat that oven, and get ready to enjoy a dish you’ll want to make again and again.
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Creamy Tomato Basil Gnocchi Bake
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the crushed tomatoes, then sprinkle in dried oregano, dried basil, salt, and pepper. Simmer the sauce on low heat for 10 minutes, stirring occasionally.
- Slowly add the heavy cream to the tomato sauce, stirring continuously to combine. Let the sauce simmer for another 3-5 minutes until creamy and luscious.
- In a large mixing bowl, toss the gnocchi with the creamy tomato sauce until well coated.
- Transfer the gnocchi and sauce mixture into your greased baking dish. Sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan cheese.
- Preheat your oven to 375°F (190°C). Bake the gnocchi for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
- Remove from oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving.
Notes
- For a dairy-free option, substitute heavy cream with full-fat coconut milk or a milk and cream cheese blend.
- Use small pasta shapes like orecchiette or mini shells if gnocchi is unavailable.
- Let the bake rest after cooking to allow the sauce to thicken and avoid burns.
- Shred your own mozzarella and Parmesan for better melt and flavor.
- Freeze the unbaked assembled dish for up to 3 months; thaw overnight and bake before serving.
