Tender potato gnocchi tossed in a chunky tomato‑basil sauce with creamy ricotta and cannellini beans, finished with melty mozzarella and a golden cheesy top. Spoonable, comforting, and herb-bright—served hot straight from the baking dish.
One‑Dish Gnocchi Bake for Cozy Weeknights
Pillowy potato gnocchi gets cozy in a chunky tomato‑basil sauce with creamy ricotta and cannellini beans for an easy, spoonable dinner.
This is the kind of recipe that solves the weeknight dinner scramble: gnocchi cooks fast, pantry tomatoes and beans stretch the sauce, and the oven does the final, glorious work of melting cheese into a golden top. It’s comforting without being fussy—perfect when you want something warm and satisfying but don’t want to babysit multiple pots and pans.
Texturally it’s all play: tender, pillowy gnocchi nestled in a chunky, herb‑bright tomato sauce, pockets of creamy ricotta, and soft cannellini beans—half mashed into the sauce to thicken it, half left whole for bite and body. A pinch of red pepper flakes and a long simmer concentrate the tomatoes so each spoonful tastes bright, slightly tangy, and layered with savory depth.
Practical bits: the sauce comes together on the stove in about 15 minutes, so this is mostly an assembly-and-bake affair; bake until everything is bubbly and the mozzarella tops toasty and golden. Part‑skim ricotta keeps the filling silky without feeling heavy, and the beans add protein and a velvety mouthfeel so you don’t miss meat.
Serve it straight from the baking dish with a handful of torn fresh basil and a crisp green salad or garlicky sautéed greens. It reheats beautifully, making it a great candidate for leftovers or an easy make‑ahead meal when you want comfort with minimal fuss.
Ingredients
How to Make Tomato Basil Gnocchi Bake
- Preheat the oven to 400°F (200°C). Lightly oil a 9x9-inch or similar shallow baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and a pinch of salt and cook until translucent, about 5–6 minutes; add the minced garlic and cook 30–45 seconds until fragrant.
- Stir in the crushed tomatoes, tomato paste, dried oregano, red pepper flakes, 1 tsp kosher salt, and black pepper; bring to a simmer and cook gently for 8–10 minutes to concentrate the flavors.
- While the sauce simmers, drain and rinse the cannellini beans; add them to the sauce and simmer 3–4 minutes to heat through, then lightly mash about half the beans with the back of a spoon for creaminess while leaving the rest whole.
- Meanwhile, bring a pot of salted water to a boil and cook the gnocchi according to package directions (typically 2–3 minutes until they float); drain and set aside.
- In a medium bowl, combine the ricotta, egg, half the grated Parmesan, half the chopped basil, and 1/4 tsp kosher salt; stir until smooth and season to taste with a little black pepper.
- Fold the cooked gnocchi into the tomato‑bean sauce so the gnocchi are evenly coated. Spread half of the gnocchi-and-sauce mixture into the prepared baking dish, dollop the ricotta mixture evenly over it, then top with the remaining gnocchi and sauce.
- Sprinkle the shredded mozzarella and the remaining Parmesan over the top and bake uncovered for 18–22 minutes, until the cheese is melted, bubbling, and lightly golden.
- Let the bake rest 5 minutes before serving; garnish with the remaining chopped basil and an extra grind of black pepper.
Recipe Card
Tomato Basil Gnocchi Bake
Tender potato gnocchi tossed in a chunky tomato‑basil sauce with creamy ricotta and cannellini beans, finished with melty mozzarella and a golden cheesy top. Spoonable, comforting, and herb-bright—served hot straight from the baking dish.
- Prep
- 15 min
- Cook
- 40 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Lightly oil a 9x9-inch or similar shallow baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and a pinch of salt and cook until translucent, about 5–6 minutes; add the minced garlic and cook 30–45 seconds until fragrant.
- Stir in the crushed tomatoes, tomato paste, dried oregano, red pepper flakes, 1 tsp kosher salt, and black pepper; bring to a simmer and cook gently for 8–10 minutes to concentrate the flavors.
- While the sauce simmers, drain and rinse the cannellini beans; add them to the sauce and simmer 3–4 minutes to heat through, then lightly mash about half the beans with the back of a spoon for creaminess while leaving the rest whole.
- Meanwhile, bring a pot of salted water to a boil and cook the gnocchi according to package directions (typically 2–3 minutes until they float); drain and set aside.
- In a medium bowl, combine the ricotta, egg, half the grated Parmesan, half the chopped basil, and 1/4 tsp kosher salt; stir until smooth and season to taste with a little black pepper.
- Fold the cooked gnocchi into the tomato‑bean sauce so the gnocchi are evenly coated. Spread half of the gnocchi-and-sauce mixture into the prepared baking dish, dollop the ricotta mixture evenly over it, then top with the remaining gnocchi and sauce.
- Sprinkle the shredded mozzarella and the remaining Parmesan over the top and bake uncovered for 18–22 minutes, until the cheese is melted, bubbling, and lightly golden.
- Let the bake rest 5 minutes before serving; garnish with the remaining chopped basil and an extra grind of black pepper.
Nutrition
- Carbohydrates
- 63
- Saturated Fat
- 9
- Sodium
- 750
- Fiber
- 6
- Unsaturated Fat
- 13
- Protein
- 25
- Fat
- 22
- Cholesterol
- 70
- Trans Fat
- 0
- Calories
- 550
- Sugar
- 8