Oven-Baked Gnocchi with Cherry Tomatoes and Basil

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft potato gnocchi baked with juicy cherry tomatoes, fresh basil, and melted mozzarella for a comforting Italian-inspired bake. This Italian-inspired pasta recipe (vegetarian), ready in about 35 minutes, pairs potato gnocchi, cherry tomatoes, halved, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb potato gnocchi
2 cups cherry tomatoes, halved
3 tbsp olive oil
1/4 cup fresh basil leaves, torn
1 cup mozzarella cheese, shredded
2 garlic clove, minced
1 tsp salt
1/2 tsp black pepper
1/4 cup grated Parmesan cheese

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F. In a large bowl, toss 1 lb potato gnocchi with 2 cups halved cherry tomatoes, 3 tbsp olive oil, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 2: Transfer the gnocchi and tomato mixture to a greased 9x13-inch baking dish and spread out evenly.
Step 3: Sprinkle 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese evenly over the top.
Step 4: Bake uncovered for 20-25 minutes until the gnocchi are tender, the tomatoes are bubbling, and the cheese is melted and golden.
Step 5: Remove from oven and immediately scatter 1/4 cup torn fresh basil leaves over the dish before serving warm.