Gnocchi Tomato Bake with Freezing Instructions
Indulge in the ultimate comfort food with this Gnocchi Tomato Bake, a rich and cheesy dish that's as easy to prepare as it is satisfying. Featuring pillowy potato gnocchi tossed in a flavorful homemade tomato sauce infused with garlic, onion, Italian herbs, and a hint of sweetness, this crowd-pleaser is topped with a heavenly layer of melty mozzarella and nutty Parmesan cheese. Ready in just 40 minutes, this one-skillet meal is quick enough for weeknights yet elegant enough for guests. Plus, we’ve included detailed freezing instructions, making it a perfect make-ahead dish for busy schedules or meal prep. Serve this golden, bubbly bake with fresh basil garnish and a crisp salad for a cozy and complete Italian-inspired feast!
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Recipe Information
Ingredients
- 500 g potato gnocchi
- 2 tbsp olive oil
- 1 medium (finely chopped) onion
- 3 minced garlic cloves
- 400 g canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried Italian herbs
- 1 tsp sugar
- 1 tsp salt
- 0.5 tsp black pepper
- 200 g (shredded) mozzarella cheese
- 50 g (grated) Parmesan cheese
- 10 g (optional, for garnish) fresh basil
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to boil. Cook the potato gnocchi according to the package instructions, typically 2–3 minutes, or until they float to the surface. Drain and set aside.
Heat the olive oil in a large oven-proof skillet or frying pan over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to avoid burning.
Stir in the canned crushed tomatoes, tomato paste, dried Italian herbs, sugar, salt, and black pepper. Simmer the sauce for 8–10 minutes, stirring occasionally, until it thickens slightly.
Add the cooked gnocchi to the skillet, tossing gently to coat them evenly in the tomato sauce.
Sprinkle the shredded mozzarella and grated Parmesan cheese on top of the gnocchi and tomato mixture.
Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the cheese is melted and golden on top.
Remove from the oven and let sit for 5 minutes before serving. Garnish with fresh basil, if desired.
To freeze: Allow the baked gnocchi to cool completely. Transfer to an airtight, freezer-safe container, cover tightly, and freeze for up to 3 months.
To reheat from frozen: Thaw in the refrigerator overnight. Preheat your oven to 180°C (350°F), cover the dish with foil, and bake for 20–25 minutes, or until heated through. Remove the foil for the last 5 minutes to regain a crispy top.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 6001 mg | 261% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 40.6 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2129 mg | 164% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2940 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
