This Caprese-style gnocchi bake is the kind of dinner that brings all the comfort without loads of effort. You’ve got soft, pillowy gnocchi nestled into a garlicky tomato sauce, with plenty of bubbling mozzarella, sweet cherry tomatoes, and a scattering of fresh basil. It’s inspired by the classic Caprese salad but baked into something heartier – warm, cheesy, and seriously satisfying.
Everything cooks together in one dish, which means minimal prep and even less washing up. Whether you’re feeding the family or want a cosy weeknight dinner that feels like a treat, this gnocchi bake delivers. It’s meat-free, quick to assemble, and perfect for those evenings where you just want to throw something in the oven and relax.
If you’re into cosy, meat-free dinners, my Creamy Mushroom & Spinach Tagliatelle is another easy favourite…rich, satisfying, and perfect for pasta night.
🍴 Tools You’ll Need
Oven-Safe Baking Dish – A dish like this is perfect for bubbling bakes and cooks everything evenly.
Non-Stick Frying Pan – Start your sauce in a pan like this for easy clean-up and no sticking.
Garlic Press – Save your fingers and prep garlic fast with a press like this.
Pasta Bowls – Serve your bake in wide bowls like these to keep all that saucy goodness where it belongs.
Caprese Gnocchi Bake
Ingredients
- 400 g gnocchi
- 1 tbsp olive oil
- 2 garlic cloves finely chopped
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp dried oregano
- 125 g fresh mozzarella torn
- 100 g cherry tomatoes halved
- Salt and black pepper to taste
- Handful fresh basil leaves
- Grated Parmesan or veggie hard cheese to serve (optional)
Instructions
- Preheat the oven to 200°C (180°C fan).
- Heat the olive oil in a frying pan like this over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Pour in the chopped tomatoes and stir in the tomato purée and oregano. Season with salt and pepper and simmer for 5 minutes until slightly thickened.
- Add the gnocchi straight into the sauce and stir to coat. Transfer to an oven-safe baking dish like this.
- Top with torn mozzarella and scatter over the cherry tomatoes. Bake for 15–20 minutes until bubbling and golden in spots.
- Remove from the oven, add a few fresh basil leaves, and finish with a grating of Parmesan if you like.Serve in wide pasta bowls like these.
Top Tips for this Caprese Gnocchi Bake
Don’t boil the gnocchi first: It cooks straight in the sauce, saving time and effort (and an extra pan).
Use fresh mozzarella for that perfect melty finish. Tear it instead of slicing to get those golden bubbly bits.
Want extra richness? Stir a spoonful of double cream or crème fraîche into the sauce before baking.
Make it ahead – prep the dish up to the baking step, cover, and chill. Just bake when you’re ready to eat.