Skillet Gnocchi in Tomato Sauce with Melted Mozzarella

A comforting, oven‑baked gnocchi dish combining tender potato dumplings, rich tomato sauce, fresh herbs, and gooey melted mozzarella—all prepared in one skillet for ease and flavor.

Why You’ll Love This Recipe

• It’s simple and satisfying—perfect for weeknight dinners.

• Rich, cheesy texture meets bright tomato flavor.

• Minimal cleanup thanks to the one‑skillet approach.

• Customizable: you can add vegetables, meat, or extra herbs as desired.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Potato gnocchi

• Olive oil

• Garlic

• Onion or shallots

• Tomato sauce or crushed tomatoes

• Cherry tomatoes (optional)

• Fresh basil & parsley

• Mozzarella (fresh, torn or sliced)

• Salt & pepper

• Balsamic vinegar or a splash of cream (optional)

Directions

1. Preheat oven to about 200 °C (390 °F).

2. In a skillet, heat olive oil and sauté onion/shallots until soft. Add garlic and cook briefly.

3. Stir in tomato sauce, crushed tomatoes, cherry tomatoes; season with salt, pepper (and optional balsamic or cream). Bring to gentle simmer.

4. Meanwhile, boil gnocchi according to package instructions until al dente; drain.

5. Add gnocchi to the sauce, tossing to coat evenly.

6. Transfer half of the mixture into an ovenproof skillet or baking dish. Top with half the mozzarella.

7. Add the remaining gnocchi mixture, then top with the rest of the mozzarella.

8. Bake until cheese is melted and golden (about 10 minutes). If desired, broil briefly to brown the top.

9. Allow it to rest for a few minutes, then garnish with fresh herbs and serve.

Servings and timing

Serves: about 4
Prep time: ~10 minutes
Cook time: ~20–25 minutes
Total time: ~35 minutes

Variations

• Add cooked sausage, grilled chicken, or sautéed vegetables (zucchini, spinach) for more substance.

• Use burrata instead of mozzarella for an even creamier center.

• For a spicier version, add red pepper flakes or a dash of chili oil.

• Swap a portion of tomato sauce with roasted red pepper sauce for a smokier flavor.

Storage / Reheating

Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
To reheat: warm gently in an oven at ~160 °C (325 °F) until heated through, or microwave in short bursts. Add a splash of water or extra tomato sauce if it seems dry.

FAQs

What kind of gnocchi should I use?

You can use store‑bought potato gnocchi (fresh or shelf-stable). If using homemade gnocchi, cook until they float and adjust sauce cooking time accordingly.

Can I make this dairy‑free or vegan?

Yes. Use vegan mozzarella or omit cheese and top with nutritional yeast or a sprinkle of vegan cheese.

Do I have to bake it?

Baking helps melt and brown the cheese attractively, but you can simply cover and cook on the stove until the cheese melts, though the top will not brown.

Can I freeze leftovers?

It’s possible, but cheese texture may change. Freeze in portions (without cheese on top), then thaw and add fresh cheese before reheating.

What side dishes go well with this?

A crisp green salad, crusty bread, or steamed vegetables pair nicely to balance the richness.

How can I make the top extra crispy?

Broil for 1–2 minutes at the end, watching carefully to prevent burning.

Can I double the recipe?

Yes, but ensure your skillet or baking dish is large enough for even heat distribution.

What herbs work best?

Basil and parsley are classic; you could also try oregano or thyme.

How to prevent the sauce from being watery?

Simmer long enough to reduce excess liquid, and drain boiled gnocchi well before combining.

Can I use canned tomatoes?

Absolutely. Crushed or diced canned tomatoes work fine as a base; add cherry tomatoes for extra texture and brightness.

Conclusion

This skillet gnocchi with tomato sauce and melted mozzarella is a warm, flavorful comfort dish that’s easy to prepare and endlessly adaptable. Whether you enjoy it as is or customize it with proteins or veggies, it’s sure to become a favorite weeknight go-to.

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