Dinner

Cheesy Baked Gnocchi with Spicy Tomato Sauce Recipe

ByClara Bennett February 9, 2026February 9, 2026

Introduction

Cheesy Baked Gnocchi with Spicy Tomato Sauce is a comforting and flavorful dish that combines soft potato gnocchi with a rich, slightly spicy tomato sauce. Topped with melted mozzarella, Parmesan, and fresh basil, it’s perfect for a cozy weeknight dinner.

A white pot filled with a gnocchi dish sits on a white marbled surface. The bottom layer is bright red tomato sauce with a chunky texture, covering the gnocchi that look soft and light yellow. On top, melted mozzarella cheese creates a creamy, slightly browned layer with a stretchy texture where a spoon scoops some out on the right side. Fresh green basil leaves are scattered over the cheese, adding color contrast. The rim of the pot has traces of sauce, showing it was baked or cooked with the sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (28-ounce) cans whole peeled tomatoes
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed red pepper, or more to taste
Salt
2 (16- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
2 cups (8 ounces) shredded low-moisture mozzarella
1/2 cup finely grated Parmesan
1/4 cup torn basil leaves

Instructions

Step 1: Use kitchen shears to cut the tomatoes in each can into small pieces, or crush them with your hands.
Step 2: Heat a large (12-inch), high-sided, oven-safe skillet over medium heat. Add the butter and olive oil. Swirl the pan until the butter melts, then add the garlic and crushed red pepper. Cook for about 30 seconds, stirring constantly, until sizzling and fragrant, being careful not to let the garlic brown.
Step 3: Add the tomatoes and their juices to the skillet. Bring to a simmer and cook for about 15 minutes, stirring occasionally, until the sauce reduces and thickens slightly. Taste, then season with salt and more crushed red pepper if desired. While the sauce simmers, heat the broiler.
Step 4: Stir the gnocchi into the simmering tomato sauce and cook for 3 minutes. Sprinkle mozzarella evenly over the top, then slide the pan under the broiler to melt and brown the cheese slightly, about 2 to 5 minutes. Keep a close eye on it as broilers vary in intensity.
Step 5: Let the gnocchi cool in the pan for 10 minutes, then top with grated Parmesan and torn basil leaves before serving.

Tips & Variations

For extra depth, add a splash of red wine to the sauce while it simmers.
Substitute fresh gnocchi if available, but reduce simmering time to prevent them from falling apart.
Adjust crushed red pepper to your preferred spice level or skip it for a milder sauce.
For a vegetarian version, use vegetable broth if you want to add liquid instead of butter or oil.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to maintain the gooey cheese texture. The sauce may thicken upon cooling—add a splash of water or broth if needed when reheating.