Oven-Baked Gnocchi with Tomato Basil Sauce

By AislePrompt Editorial · ·

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 in a rich tomato and fresh basil sauce topped with melted mozzarella for a comforting Italian meal. This Italian-inspired pasta recipe (vegetarian), ready in about 50 minutes, pairs potato gnocchi, store-bought, olive oil, garlic cloves, minced 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: 15 min Cook: 35 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
  2. Step 2: Pour in 28 oz canned crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Simmer for 10 minutes until the sauce thickens slightly.
  3. Step 3: Stir in 1/4 cup chopped fresh basil and remove from heat. In a greased 9x13-inch baking dish, spread half of the tomato sauce evenly.
  4. Step 4: Add 1 lb potato gnocchi over the sauce in a single layer, then cover with the remaining sauce. Sprinkle 1 1/2 cups shredded mozzarella evenly over the top.
  5. Step 5: Bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and slightly golden around the edges. Let cool 5 minutes before serving.

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