Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

Delicious dish with great flavor due to the browning of the gnocchi which gives it a crisp exterior. A quick tomato sauce is built in the empty skillet. The gnocchi goes back into the sauce and is finished with mozzarella under the broiler.

Recipe Summary test

10 mins
25 mins
35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Adjust oven rack to upper-middle position and preheat oven to 475 degrees F (245 degrees C).

  • Heat 2 tablespoons oil in a large heatproof nonstick skillet over medium-high heat. Saute gnocchi until lightly browned, about 4 minutes. Transfer to a plate.

  • Heat the remaining oil in the same skillet. Add onion; cook and stir until onion is softened, about 3 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and water; cook until slightly thickened, about 5 minutes.

  • Place gnocchi back in the skillet; add basil. Reduce heat to low and simmer, stirring occasionally, until gnocchi is tender, 5 to 7 minutes. Sprinkle mozzarella cheese on top.

  • Transfer skillet to the preheated oven. Bake until cheese is well browned, about 8 minutes.

Cook's Note:

The partially cooked, vacuum-packed gnocchi found in the pasta aisle works best here, but refrigerated or frozen gnocchi can also be used.

If you do not have a heatproof skillet, transfer the gnocchi to a casserole dish before baking.

Nutrition Facts

490 calories; protein 20.9g; carbohydrates 42.9g; fat 27.7g; cholesterol 57.5mg; sodium 698.7mg. Full Nutrition