Easy baked gnocchi recipe is a simple one-pan recipe that’s packed with flavor! This quick dinner recipe is made with just 8 ingredients and takes about 30 minutes to make.
Baked gnocchi is a tasty alternative to baked pasta when you want to change it up a bit. Gnocchi are fluffy potato dumplings, and they’re a great way to put a new spin on your usual baked pasta.
For this baked gnocchi recipe, there’s no need to pre-cook the gnocchi. They simmer in the sauce, and they’re topped with plenty of melty mozzarella cheese.
And this recipe is so easy to make! The gnocchi is made in one skillet, and it’s ready in about 30 minutes. So, it’s quick, easy, and tasty!
Ingredient notes and substitutions
- Italian sausage: I use mild ground Italian sausage. Hot Italian sausage would also work.
- Garlic: If you love garlic, feel free to add in an additional clove.
- Red wine: If you’d prefer not to use alcohol, beef broth can be used in place of the wine.
- Gnocchi: I use shelf-stable packages of potato gnocchi.
- Marinara: Use a good-quality marinara sauce that you love the flavor of.
- Heavy cream: The cream adds a bit of silkiness to the sauce, and it also helps to cut the acidity in the sauce.
- Mozzarella: I like using whole-milk mozzarella because it is a bit creamier. Feel free to use part-skim mozzarella if you prefer.
How to make baked gnocchi
Here you’ll find the step-by-step photos and overview showing how to make this recipe. Scroll down for the complete recipe.
Step 1: Preheat oven to 400°F.
Step 2: Brown the Italian sausage in a large oven-proof skillet over medium heat until browned, about 4-5 minutes.
Step 3: Add the garlic, and cook, stirring constantly, for 1 minute.
Step 4: Pour in the red wine, and scrape up any browned bits from the bottom of the pan.
Step 5: Stir in the gnocchi, marinara, Italian seasoning, and cream.
Step 6: Sprinkle the grated mozzarella cheese over the top.
Step 7: Bake for 25-30 minutes, or until the sauce is hot and bubbly and the gnocchi is tender.
Recipe Tips!
- Add-ins: Feel free to sauté an onion along with the garlic.
- Mozzarella: Slices of fresh mozzarella could also be used. If using fresh mozzarella, it’s important to slice it thinly so that it will melt well.
- Garnish: Garnishing the baked gnocchi with either a bit of chopped fresh basil or parsley helps to brighten up the dish.
Storage
Store any leftover baked gnocchi in an airtight container in the refrigerator. The gnocchi should keep for up to 4 days when properly stored in the fridge.
More easy, one-pan dinner recipes!
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Easy Baked Gnocchi
Equipment
- Large oven-proof skillet
Ingredients
- 1 pound ground Italian sausage
- 4 cloves garlic minced
- ⅓ cup dry red wine
- 2-16 ounce packages gnocchi
- 24 ounce jar marinara sauce
- 1 tablespoon Italian seasoning
- ¼ cup heavy cream
- 8 ounces grated whole-milk mozzarella
Instructions
- Preheat oven to 400°F.
- Brown the Italian sausage in a large oven-proof skillet over medium heat until browned, about 4-5 minutes.
- Add the garlic, and cook, stirring constantly, for 1 minute.
- Pour in the red wine, and scrape up any browned bits from the bottom of the pan.
- Stir in the gnocchi, marinara, Italian seasoning, and cream.
- Sprinkle the grated mozzarella cheese over the top.
- Bake for 25-30 minutes, or until the sauce is hot and bubbly and the gnocchi is tender.
Notes
- Italian sausage: I use mild ground Italian sausage. Hot Italian sausage would also work.
- Garlic: If you love garlic, feel free to add in an additional clove.
- Red wine: If you’d prefer not to use alcohol, beef broth can be used in place of the wine.
- Gnocchi: I use shelf-stable packages of potato gnocchi.
- Marinara: Use a good-quality marinara sauce that you love the flavor of.
- Heavy cream: The cream adds a bit of silkiness to the sauce, and it also helps to cut the acidity in the sauce.
- Mozzarella: I like using whole-milk mozzarella because it is a bit creamier. Feel free to use part-skim mozzarella if you prefer.
- Nutrition values are estimates.
Nutrition
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