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Cheesy Gnocchi in a Simple Herb Tomato Sauce | BakeThenEat.com
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Cheesy Gnocchi in a Simple Herb Tomato Sauce

Cheesy Gnocchi in a Simple Herb Tomato Sauce is a simple warming dish full of comfort foods. A Perfect dish for a warming simple dinner.
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Savoury
Cuisine: Italian
Servings: 4 servings
Author: Emma


  • 60 millilitres vegetable oil 1/4 cup
  • 2 stems fresh rosemary
  • 2 stems fresh basil
  • 2 stems fresh flat leaf parsley
  • 1 medium red onion - finely chopped & diced
  • 2 cloves garlic - minced
  • 390 grams tinned chopped tomatoes - 1 regular tin 13.5 ounces
  • 60 millilitres water 1/4 cup
  • Salt and Pepper to taste
  • Pinch dried chilli flakes to taste - optional
  • 500 grams potato gnocchi 3 cups
  • 125 grams fresh mozzarella - chopped up into small chunks 4.5 ounce
  • 1 tablespoon of olive oil


  • In a medium sized saucepan gently heat the oil, as it starts to warm add in the herbs and cook for 5 minutes until all the herbs are nice and crispy.
  • Then very carefully pick out the herbs and turn the heat down to low and sauté the onions in the herby oil until they are transparent. About 5-7 minutes.
  • Add in the garlic and cook for a further 2 minutes.
  • Then add in the tinned tomatoes, water, salt and pepper and chilli flakes if using. And stir till everything is well mixed together and the sauce is very gently bubbling. Then turn it down to the lowest heat you can and simmer for 30-40 minutes or until the sauce has thickened and reduced down about a third. Stirring only occasionally.
  • Once the sauce is ready bring a large pan of water to the boil and add in a pinch of salt and boil the gnocchi for a few minutes until it has all floated to the top.
  • Preheat your grill (broiler) on high
  • Drain the gnocchi and then place it back into its pan and pour over the herby tomato sauce and mix it all together.
  • Transfer the mixture to a grill safe dish, I used a 10 inch cast iron skillet and scatter the cheese on top and drizzle the 1 tablespoon of olive oil over the top and place under your hot grill for 5-8 minutes until the cheese has melted and started to bubble and turn brown.
  • For best results serve immediately, but leftovers will keep in the fridge for 2 days. Make sure the food is piping hot if you are reheating it before consuming it.


1. Fresh herbs are best but if you can't get them then add 2 teaspoons of dried mixed herbs to the oil instead.2. Most of the time in this recipe is inactive time.