18 Delicious Baked Gnocchi Recipes Easy to Make

Hey there, home chefs! If you’re on the hunt for cozy comfort food that’s as easy to make as it is delicious, you’ve hit the jackpot. Our roundup of 18 baked gnocchi recipes is packed with cheesy, saucy, and utterly satisfying dishes perfect for any night of the week. From classic Italian flavors to creative twists, these recipes promise to turn your dinner into a celebration. Let’s dig in!

Cheesy Baked Gnocchi with Spinach and Mozzarella

Transform your weeknight dinner with this Cheesy Baked Gnocchi with Spinach and Mozzarella—a dish that’s as easy to make as it is delicious. Toss together pillowy gnocchi, fresh spinach, and gooey mozzarella for a meal that’s ready in under 30 minutes.

Ingredients

• 1 lb. store-bought or homemade gnocchi
• 2 cups fresh spinach, tightly packed
• 1 1/2 cups whole milk mozzarella, shredded
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp freshly grated nutmeg
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter.
2. In a large pot of salted boiling water, cook the gnocchi until they float to the surface, about 2-3 minutes. Drain and set aside.
3. In a saucepan over medium heat, melt the butter. Whisk in the flour to create a roux, cooking for 1 minute until golden.
4. Gradually add the heavy cream, whisking continuously to prevent lumps. Stir in the garlic powder and nutmeg.
5. Remove the saucepan from heat. Fold in the spinach and gnocchi until evenly coated. Season with salt and pepper.
6. Transfer the mixture to the prepared baking dish. Sprinkle the shredded mozzarella evenly over the top.
7. Bake for 15-20 minutes, or until the cheese is bubbly and lightly golden.
8. Let the dish rest for 5 minutes before serving to allow the sauce to thicken.

Whip up this comforting bake for a creamy, cheesy delight that’s perfect for sharing. The gnocchi stays tender, while the spinach adds a fresh contrast to the rich mozzarella. Serve with a crisp salad or garlic bread for a complete meal.

Baked Gnocchi with Tomato Sauce and Basil

Let’s dive into a dish that’s as easy to love as it is to make—gnocchi baked in a rich tomato sauce, topped with fresh basil for that perfect finish.

Ingredients

• 1 lb store-bought or homemade gnocchi
• 2 cups San Marzano tomato sauce
• 1/4 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup fresh basil leaves, chiffonade
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, toss the gnocchi with olive oil, sea salt, black pepper, and crushed red pepper flakes until evenly coated.
3. Spread the gnocchi in a single layer on a baking sheet and roast for 20 minutes, or until they start to golden slightly at the edges.
4. While the gnocchi roasts, warm the San Marzano tomato sauce in a saucepan over medium heat, stirring occasionally to prevent sticking.
5. Transfer the roasted gnocchi to a baking dish, pour the warmed tomato sauce over them, and sprinkle with Parmigiano-Reggiano.
6. Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let it sit for 2 minutes to allow the sauce to thicken slightly.
8. Garnish with fresh basil chiffonade before serving.

Just imagine the pillowy gnocchi, each bite bursting with the tangy sweetness of tomato sauce, the sharpness of Parmigiano-Reggiano, and the fresh aroma of basil. Serve it straight from the baking dish for a rustic, family-style meal that’s sure to impress.

Creamy Baked Gnocchi with Mushrooms and Thyme

Feast your eyes on this: creamy, dreamy gnocchi baked to golden perfection with earthy mushrooms and aromatic thyme. It’s comfort food that’s anything but basic.

Ingredients

• 1 lb store-bought or homemade gnocchi
• 2 cups cremini mushrooms, thinly sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the unsalted butter until it foams.
3. Add the thinly sliced cremini mushrooms and sauté until they’re golden brown and have released their moisture, about 5 minutes.
4. Stir in the fresh thyme leaves, kosher salt, freshly ground black pepper, and freshly grated nutmeg, cooking for another minute until fragrant.
5. Pour in the heavy cream and bring the mixture to a gentle simmer, allowing it to thicken slightly, about 3 minutes.
6. Add the gnocchi to the skillet, tossing gently to coat them evenly with the creamy mushroom sauce.
7. Transfer the mixture to a baking dish, sprinkle the grated Parmesan cheese evenly over the top.
8. Bake in the preheated oven for 20 minutes, or until the top is bubbly and golden brown.
9. Let it rest for 5 minutes before serving to allow the sauce to set slightly.

Golden and glorious, this dish offers a delightful contrast between the crispy top layer and the tender gnocchi beneath. Serve it straight from the oven with a side of crisp green salad for a meal that’s both hearty and refined.

Baked Gnocchi with Sausage and Peppers

Viral on every foodie’s feed, this dish combines pillowy gnocchi, savory sausage, and vibrant peppers in a bake that’s as easy as it is irresistible.

Ingredients

• 1 lb store-bought or homemade gnocchi
• 1 lb Italian sausage, casings removed
• 2 cups mixed bell peppers, julienned
• 1 cup marinara sauce
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp extra-virgin olive oil
• 1 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium-high heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add julienned bell peppers, crushed red pepper flakes, sea salt, and black pepper to the skillet. Sauté until peppers soften, about 3 minutes.
4. Stir in marinara sauce and heavy cream, bringing the mixture to a simmer. Cook for 2 minutes to meld flavors.
5. Add gnocchi to the skillet, tossing gently to coat in the sauce. Transfer the mixture to a baking dish.
6. Sprinkle grated Parmesan cheese evenly over the top.
7. Bake in the preheated oven until the cheese is golden and bubbly, about 20 minutes.
8. Remove from the oven and let it rest for 5 minutes. Garnish with torn basil leaves before serving.

Melt-in-your-mouth gnocchi meets the hearty crunch of peppers, with a creamy, spicy sauce tying it all together. Serve straight from the skillet for a rustic touch or plate with a side of crusty bread to soak up every last drop.

Garlic Parmesan Baked Gnocchi

Zesty and utterly irresistible, this dish turns pillowy gnocchi into a crispy, cheesy masterpiece. Garlic and Parmesan fuse into a golden crust that’s pure magic.

Ingredients

• 1 lb store-bought or homemade gnocchi
• 3 tbsp clarified butter, melted
• 4 garlic cloves, finely minced
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 425°F. Lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large bowl, toss gnocchi with melted clarified butter until evenly coated. Tip: Ensure gnocchi are dry to prevent steaming.
3. Spread gnocchi in a single layer in the prepared baking dish. Bake for 15 minutes, stirring halfway, until edges begin to crisp.
4. Meanwhile, in a small bowl, combine minced garlic, Parmesan, heavy cream, salt, and pepper. Tip: Freshly grated Parmesan melts better than pre-shredded.
5. Remove gnocchi from oven. Drizzle with garlic-Parmesan mixture, tossing gently to coat. Return to oven for 10 minutes, until bubbly and golden. Tip: Watch closely to avoid burning the cheese.
6. Sprinkle with chopped parsley before serving. Yield: 4 servings.

Yummy doesn’t begin to cover it—the gnocchi are crispy outside, tender inside, with a garlicky Parmesan punch. Serve straight from the dish for a rustic family-style meal, or plate with a microgreen salad for contrast.

Baked Gnocchi with Butternut Squash and Sage

Viral on every foodie’s feed, this baked gnocchi is your next crave-worthy comfort dish. **Toss** tender gnocchi with roasted butternut squash and **crisp** sage for a dish that’s **golden**, **bubbly**, and **irresistibly** creamy.

Ingredients

• 1 lb store-bought or homemade gnocchi
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 tbsp clarified butter
• 8 fresh sage leaves, thinly sliced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp freshly grated nutmeg
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes until tender and caramelized.
2. Heat clarified butter and remaining olive oil in a large skillet over medium heat. Add sage leaves and fry for 30 seconds until crisp. Remove sage and set aside.
3. In the same skillet, add gnocchi and sauté for 2 minutes until lightly golden. Pour in heavy cream, add roasted squash, half the Parmesan, nutmeg, and season with salt and pepper. Stir gently to combine.
4. Transfer mixture to a baking dish, top with remaining Parmesan, and bake for 15 minutes until bubbly and golden.
5. Garnish with fried sage leaves before serving.

Just out of the oven, this gnocchi is **creamy** with a **hint of sweetness** from the squash. **Serve** with a crisp white wine for a **sophisticated** twist on comfort food.

Spicy Baked Gnocchi with Chorizo and Kale

Get ready to turn up the heat with this fiery, flavor-packed dish that’s as easy to make as it is to devour. Gnocchi gets a bold upgrade with smoky chorizo and hearty kale, baked to perfection.

Ingredients

• 1 lb store-bought or homemade gnocchi
• 8 oz Spanish chorizo, diced into 1/4-inch pieces
• 2 cups lacinato kale, stems removed and leaves torn into bite-sized pieces
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup heavy cream
• Salt, to season

Instructions

1. Preheat your oven to 400°F (204°C) and position the rack in the middle.
2. Heat olive oil in a large oven-safe skillet over medium heat. Add chorizo and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add garlic and red pepper flakes to the skillet, sautéing until fragrant, about 1 minute. Be careful not to burn the garlic.
4. Stir in kale and cook until just wilted, about 2 minutes. Season lightly with salt.
5. Pour in heavy cream and bring to a simmer, then add gnocchi, tossing gently to coat. Tip: Avoid stirring too much to prevent gnocchi from breaking.
6. Sprinkle Pecorino Romano cheese evenly over the top.
7. Transfer skillet to the oven and bake until the top is golden and bubbly, about 15 minutes. Tip: For a crispier top, broil for the last 2 minutes.

Rich, creamy, and with a kick, this dish offers a delightful contrast of textures—from the crispy chorizo to the tender gnocchi. Serve it straight from the skillet for a rustic, shareable meal that’s sure to impress.

Baked Gnocchi Alfredo with Broccoli

Here’s how to whip up a dish that’s creamy, dreamy, and packed with greens—no fancy skills needed.

Ingredients

• 1 lb store-bought gnocchi
• 2 cups heavy cream
• 1 cup freshly grated Parmigiano-Reggiano
• 2 cups broccoli florets, blanched
• 2 tbsp unsalted butter
• 1 tsp garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the unsalted butter until it foams.
3. Add the minced garlic, sautéing until fragrant—about 30 seconds.
4. Pour in the heavy cream, stirring constantly to prevent scorching.
5. Gradually whisk in the freshly grated Parmigiano-Reggiano until the sauce is smooth.
6. Season the sauce with sea salt, freshly ground black pepper, and freshly grated nutmeg.
7. Add the blanched broccoli florets and gnocchi to the skillet, tossing gently to coat in the Alfredo sauce.
8. Transfer the mixture to a baking dish, spreading it evenly.
9. Bake for 20 minutes, or until the top is golden and bubbly.
10. Let it rest for 5 minutes before serving to allow the sauce to thicken.

Keep it simple with a sprinkle of extra Parmigiano-Reggiano or jazz it up with crispy pancetta bits. The gnocchi stays pillowy, the broccoli adds a fresh crunch, and the sauce? Pure velvet.

Sun-Dried Tomato and Pesto Baked Gnocchi

Bold flavors collide in this no-fuss, oven-ready gnocchi that’s all about maximum impact with minimal effort. Sun-dried tomatoes and pesto pack a punch, transforming humble gnocchi into a dish that’s anything but ordinary.

Ingredients

• 1 lb store-bought gnocchi
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/4 cup basil pesto
• 1 cup heavy cream
• 1/2 cup grated Parmigiano-Reggiano
• 1 tbsp extra-virgin olive oil
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. In a large bowl, combine gnocchi, sun-dried tomatoes, pesto, heavy cream, Parmigiano-Reggiano, red pepper flakes, salt, and black pepper. Toss until evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
4. Bake for 25 minutes, or until the top is golden and the sauce is bubbling around the edges.
5. Let it rest for 5 minutes before serving to allow the sauce to thicken slightly.

Tip: For a crispier top, broil for the last 2 minutes of baking. Tip: Swap gnocchi for pasta shells for a twist. Tip: Garnish with fresh basil leaves for a pop of color and freshness.

Get ready for a dish that’s creamy, tangy, and slightly spicy—each bite is a flavor explosion. Serve it straight from the dish for a rustic, family-style meal that’s sure to impress.

Baked Gnocchi with Ricotta and Lemon Zest

Here’s a dish that’ll make your taste buds dance—**Baked Gnocchi with Ricotta and Lemon Zest** is the comfort food upgrade you didn’t know you needed. **Hit** the kitchen and let’s turn simple ingredients into a showstopper.

Ingredients

• 1 lb store-bought or homemade gnocchi
• 1 cup whole-milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tsp lemon zest, finely grated
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil leaves, torn
• Salt, to season

Instructions

1. Preheat your oven to 400°F (204°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, combine the gnocchi, ricotta, Parmesan, olive oil, garlic, lemon zest, and red pepper flakes. Mix gently to coat the gnocchi evenly.
3. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
4. Bake for 20-25 minutes, or until the top is golden and the edges are bubbling.
5. Remove from the oven and let it sit for 5 minutes to set.
6. Garnish with torn basil leaves and a sprinkle of salt before serving.

**Tip:** For extra crispiness, broil the gnocchi for the last 2 minutes of baking. **Tip:** Freshly grated lemon zest adds a brighter flavor than pre-packaged. **Tip:** Let the dish rest post-baking for the ricotta to thicken slightly.

**A** creamy, zesty, and slightly spicy bite awaits with every forkful. Serve it straight from the dish for a rustic family-style meal or plate it with a side of arugula for a pop of color and freshness.

Baked Gnocchi Carbonara with Pancetta

You’ve never had carbonara like this before. Swap pasta for pillowy gnocchi, bake until golden, and thank us later.

Ingredients

• 1 lb store-bought gnocchi
• 4 oz pancetta, diced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1/2 cup grated Pecorino Romano
• 1/4 cup grated Parmigiano-Reggiano
• 1 tbsp extra-virgin olive oil
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat oven to 400°F. Lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, cook pancetta until crispy, about 5 minutes. Transfer to a paper towel-lined plate.
3. In a large bowl, whisk together eggs, heavy cream, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt.
4. Add gnocchi and pancetta to the bowl, tossing gently to coat.
5. Pour mixture into the prepared baking dish, spreading evenly.
6. Bake for 20-25 minutes, until the top is golden and the edges are bubbly.
7. Let stand for 5 minutes before serving. Tip: The resting time allows the sauce to thicken slightly.

Heavenly creamy with a crispy top, this dish is a textural dream. Serve straight from the dish for a family-style meal that’s as Instagrammable as it is delicious.

Vegetable Medley Baked Gnocchi

Ready to transform your weeknight dinner? This Vegetable Medley Baked Gnocchi is a flavor-packed, one-pan wonder that’s as easy as it is delicious.

Ingredients

• 1 lb store-bought gnocchi
• 2 tbsp extra-virgin olive oil
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1 cup yellow bell pepper, diced
• 1/2 cup red onion, thinly sliced
• 2 garlic cloves, minced
• 1/4 cup vegetable stock
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe skillet, heat 2 tbsp of extra-virgin olive oil over medium heat.
3. Add 1 cup of halved cherry tomatoes, 1 cup of diced zucchini, 1 cup of diced yellow bell pepper, and 1/2 cup of thinly sliced red onion to the skillet. Sauté for 5 minutes until vegetables are slightly softened.
4. Stir in 2 minced garlic cloves and cook for an additional 1 minute until fragrant.
5. Pour in 1/4 cup of vegetable stock and 1/2 cup of heavy cream, stirring to combine. Bring to a simmer.
6. Add 1 lb of gnocchi to the skillet, ensuring they are evenly coated with the sauce. Season with salt and freshly ground black pepper.
7. Sprinkle 1/2 cup of grated Parmesan cheese over the top.
8. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the gnocchi is tender and the cheese is golden and bubbly.
9. Remove from the oven and garnish with 1/4 cup of chopped fresh basil.

Here’s the deal: the gnocchi turns pillowy soft, soaking up all the creamy, cheesy goodness, while the veggies add a fresh crunch. Serve it straight from the skillet for a rustic, shareable meal that’s sure to impress.

Baked Gnocchi with Roasted Garlic and Rosemary

Viral in the making, this baked gnocchi dish turns your average pasta night into a gourmet experience with minimal effort. Roasted garlic and rosemary bring a fragrant, earthy depth that’s downright addictive.

Ingredients

• 1 lb store-bought or homemade gnocchi
• 3 tbsp extra-virgin olive oil
• 1 head garlic, top sliced off to expose cloves
• 2 tbsp fresh rosemary leaves, finely chopped
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 400°F (204°C).
2. Place the head of garlic on a piece of foil, drizzle with 1 tbsp olive oil, wrap tightly, and roast for 30 minutes until soft and golden.
3. Meanwhile, in a large bowl, toss gnocchi with remaining 2 tbsp olive oil, rosemary, salt, and pepper.
4. Squeeze roasted garlic cloves into a small bowl, mash into a paste, then whisk in heavy cream.
5. Spread gnocchi mixture in a single layer in a baking dish, pour garlic cream over top, and sprinkle with Parmigiano-Reggiano.
6. Bake for 20 minutes until the top is golden and crispy.
7. Let rest for 5 minutes before serving to allow flavors to meld.

Expect a creamy interior with a crispy, cheesy crust that’s irresistible. Serve with a side of arugula salad dressed in lemon vinaigrette to cut through the richness.

Baked Gnocchi with Shrimp and Asparagus

Transform your dinner game with this creamy, dreamy dish that’s as easy to make as it is delicious. Toss shrimp and asparagus with pillowy gnocchi, then bake to perfection—your taste buds will thank you.

Ingredients

• 1 lb store-bought gnocchi
• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish with clarified butter.
2. In a large skillet over medium heat, melt the remaining clarified butter. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the shrimp to the skillet, seasoning with smoked paprika, salt, and pepper. Cook until the shrimp are just pink, about 2 minutes per side. Remove and set aside.
4. In the same skillet, add the asparagus pieces. Sauté for 3 minutes until bright green but still crisp.
5. Pour the heavy cream into the skillet, stirring to combine with the asparagus. Bring to a gentle simmer, then remove from heat.
6. Add the gnocchi to the prepared baking dish. Top with the shrimp and asparagus mixture, then sprinkle with grated Parmesan cheese.
7. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
8. Garnish with fresh parsley before serving.

Out of the oven, this dish boasts a creamy texture with a slight crunch from the asparagus. The smoked paprika adds a depth of flavor that pairs beautifully with the sweetness of the shrimp. Serve it straight from the baking dish for a rustic, family-style meal.

Baked Gnocchi with Chicken and Pesto

Absolutely no one can resist the creamy, herby goodness of this dish. Packed with flavor and ready in a flash, it’s weeknight magic.

Ingredients

• 1 lb store-bought or homemade gnocchi
• 2 cups cooked, shredded chicken breast (preferably free-range)
• 1/2 cup basil pesto (homemade or high-quality store-bought)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (freshly grated for best results)
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. In a large mixing bowl, combine the gnocchi, shredded chicken, pesto, heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes. Mix until evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
4. Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.
5. Let the baked gnocchi rest for 5 minutes before serving to allow the sauce to thicken slightly.

Every bite delivers tender gnocchi enveloped in a rich, pesto-infused cream sauce, with juicy shreds of chicken adding heartiness. Serve it straight from the dish for a rustic family-style meal, or plate it up with a crisp green salad for contrast.

Baked Gnocchi with Eggplant and Marinara

Let’s dive into a dish that’s all about comfort with a twist—gnocchi gets a crispy edge, eggplant turns silky, and marinara brings the zing.

Ingredients

• 1 lb store-bought or homemade gnocchi
• 1 medium eggplant, diced into 1/2-inch cubes
• 2 cups marinara sauce, preferably homemade
• 1/4 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup basil leaves, thinly sliced
• 1 tsp red pepper flakes
• Salt, to season

Instructions

1. Preheat your oven to 425°F and position a rack in the middle.
2. Toss the diced eggplant with 2 tbsp olive oil and a pinch of salt on a baking sheet. Roast for 20 minutes, flipping halfway, until golden and tender.
3. While the eggplant roasts, bring a large pot of salted water to a boil. Cook the gnocchi for 2 minutes, then drain—they’ll finish cooking in the oven.
4. In a large mixing bowl, combine the par-cooked gnocchi, roasted eggplant, marinara sauce, remaining olive oil, and red pepper flakes. Toss gently to coat.
5. Transfer the mixture to a baking dish, sprinkle with Parmesan, and bake for 15 minutes until the top is bubbly and slightly crispy.
6. Garnish with basil before serving. Tip: Let it sit for 5 minutes post-bake for flavors to meld.

Unbelievably, the gnocchi achieves a perfect chew against the eggplant’s creaminess, with the marinara adding a bright acidity. Serve it straight from the dish for a family-style meal that begs for seconds.

Baked Gnocchi with Gorgonzola and Walnuts

Feast your eyes on this: pillowy gnocchi meets creamy gorgonzola and crunchy walnuts in a bake that’s pure comfort. No fuss, just bold flavors that’ll have you coming back for seconds.

Ingredients

• 1 lb store-bought or homemade gnocchi
• 1 1/2 cups heavy cream
• 4 oz Gorgonzola cheese, crumbled
• 1/2 cup walnuts, toasted and roughly chopped
• 1/4 cup unsalted butter, melted
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 1/2 cup panko breadcrumbs
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large bowl, combine the gnocchi, heavy cream, Gorgonzola, walnuts, melted butter, black pepper, and nutmeg. Mix gently until the gnocchi are evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
4. In a small bowl, mix the panko breadcrumbs with the remaining olive oil and sprinkle evenly over the gnocchi mixture.
5. Bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
6. Let the baked gnocchi rest for 5 minutes before serving to allow the sauce to thicken slightly.

Bite into this dish to discover a perfect harmony of textures: the gnocchi’s softness, the sauce’s creaminess, and the walnuts’ crunch. Serve it straight from the oven with a crisp green salad to cut through the richness.

Baked Gnocchi with Pumpkin and Sage

Yes, you need this creamy, dreamy Baked Gnocchi with Pumpkin and Sage in your life—stat. It’s the ultimate comfort dish with a gourmet twist, ready in under an hour.

Ingredients

• 1 lb store-bought or homemade gnocchi
• 2 cups pumpkin puree, homemade or canned
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp clarified butter
• 1 tbsp fresh sage leaves, thinly sliced
• 1/2 tsp ground nutmeg
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large mixing bowl, combine the pumpkin puree, heavy cream, grated Parmesan, nutmeg, sea salt, and black pepper. Whisk until smooth.
3. Add the gnocchi to the bowl and gently fold until evenly coated with the pumpkin mixture.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly.
5. Bake in the preheated oven for 25 minutes, or until the edges are bubbly and the top is lightly golden.
6. While the gnocchi bakes, heat the remaining clarified butter in a small skillet over medium heat. Add the sage leaves and fry for 30 seconds, or until crisp. Remove with a slotted spoon and drain on paper towels.
7. Remove the gnocchi from the oven and let it stand for 5 minutes. Top with the fried sage leaves and additional grated Parmesan before serving.

Serve this dish straight from the oven for the best texture—creamy gnocchi with a slight bite, enveloped in a rich, spiced pumpkin sauce. The crispy sage adds a fragrant crunch, making each bite a perfect balance of flavors and textures. Try pairing it with a crisp white wine for an elevated weeknight dinner.

Conclusion

From cozy weeknight dinners to impressive weekend feasts, these 18 baked gnocchi recipes offer something for every taste and occasion. We hope you’re inspired to try one (or more!) and discover your new favorite dish. Don’t forget to leave a comment sharing which recipe you loved most and pin this roundup on Pinterest to keep these delicious ideas handy for your next cooking adventure. Happy baking!

Bella Bacinos