Last Saturday, after spending the afternoon helping the kids wash our old golden retriever and tidying up the garage, I was just too tired to fuss over dinner. I needed something warm, satisfying, and easy to pull together—something everyone would eat without any complaints.

⁠

While flipping through Pinterest on the couch, I stumbled on a baked gnocchi photo that stopped me mid-scroll. Creamy, cheesy, cozy, yes, that was it. I had a pack of gnocchi in the pantry and half a block of mozzarella left from our Friday night pizza. The rest of the ingredients were just fridge staples.

I tossed everything in a skillet while my youngest finished their math worksheet at the kitchen table. A quick stir here, a sprinkle there, and into the oven it went. The house started to smell like garlic and cream within minutes, and the boys wandered in, sniffing around and asking when it’d be ready. That’s how I knew it was a win already.

Dinner was served with a simple green salad and some toasted baguette slices. We sat around the table, a little tired but full of stories and laughter from the day. It wasn’t fancy. Just simple, creamy baked gnocchi but it hit the spot in the best way. Comforting, easy, and just what we needed after a long, productive day at home.

Short Description

Creamy Baked Gnocchi combines tender potato gnocchi with marinara, garlic, basil, cream, and mozzarella, baked until bubbling and golden. A cozy, simple pasta bake that’s fast and family-approved.

Key Ingredients

2 lb potato gnocchi
16 oz marinara sauce
2 garlic cloves, minced
½ cup baby mozzarella balls or mozzarella pearls
⅓ cup heavy cream
½ cup reserved pasta cooking water
¼ cup grated Parmesan cheese
¼ cup fresh basil, chopped
1 Tbsp olive oil or unsalted butter
Kosher salt, to taste

Tools Needed

Large pot for boiling gnocchi
Oven-safe skillet (cast iron or heavy pan works well)
Wooden spoon or silicone spatula
Measuring cups and spoons
Oven rack and broiler-safe setup

Cooking Instructions

Step 1: Cook the Gnocchi
Bring a large pot of salted water to boil. Add the gnocchi and cook for 3–4 minutes, until they float to the surface. Reserve ½ cup of cooking water, then drain.

Step 2: Sauté Garlic
Heat olive oil or butter in a large oven-safe skillet over medium heat. Add minced garlic and sauté for about 1 minute, just until fragrant—not browned.

Step 3: Add Sauce & Herbs
Stir in marinara sauce, chopped basil, and Parmesan cheese. Bring to a gentle simmer, stirring often so it doesn’t stick.

Step 4: Combine with Cream & Gnocchi
Remove skillet from heat. Stir in heavy cream, the cooked gnocchi, and reserved pasta water until the sauce is smooth and glazes the gnocchi evenly.

Step 5: Add Cheese Topping
Scatter mozzarella pearls over the surface and sprinkle with additional Parmesan if desired.

Step 6: Broil Until Golden
Place skillet under the broiler on high. Broil for 2–3 minutes, watching closely, until cheese is melted and golden brown.

Step 7: Serve Immediately
Remove from oven and serve at once. Garnish with extra fresh basil if you like.

Troubleshooting tips: If sauce feels too thick, stir in a little extra reserved water. If it’s too thin, simmer a minute longer before adding cream.

Why You’ll Love This Recipe

Creamy & Comforting Creamy sauce and cheesy topping bring warmth and satisfaction.

Quick & Easy Stove-to-oven meal in under 30 minutes.

Kid-Friendly Gnocchi are fun to eat and the melted cheese is always a winner.

Adaptable You can easily add veggies or swap in dairy-free cream.

Leftovers Reheat Well Great for lunch the next day with almost no loss in texture.

Mistakes to Avoid & Solutions

Overcooking gnocchi can make it mushy
Solution: Stop cooking as soon as they float. They’ll finish cooking in the sauce.

Burning garlic can taste bitter
Solution: Sauté on medium heat only until fragrant. Remove from heat if browning.

Watery sauce after baking from too much liquid
Solution: Drain excess water before stirring in cream, or simmer sauce before combining.

Topping not browning evenly
Solution: Position skillet center under broiler and watch closely, rotate if needed.

Salty finished dish
Solution: Taste sauce before adding salt; Parmesan and marinara may already have sodium.

Serving and Pairing Suggestions

As a main dish, serve with a green side salad tossed in olive oil and vinegar.

Pair with steamed broccoli or roasted zucchini to add veggies.

For crunch, serve garlic bread or crusty baguette on the side.

Serve family-style right from the skillet or portion onto plates.

Storage and Reheating Tips

Refrigerate in a covered container for up to 3 days.

Freeze individual portions (without broiling) for up to 1 month—thaw overnight in fridge.

Reheat in the oven at 350 °F for 10–12 minutes, covered, until warmed through.

Microwave portions with a splash of water or milk to keep sauce creamy.

FAQs

1. Can I use frozen gnocchi?
Yes, just cook straight from frozen, adding a minute or two to the cooking time.

2. Can I swap heavy cream for something lighter?
Half-and-half works, though the sauce will be slightly thinner.

3. Is it okay to skip the broiler step?
You can bake at 375 °F for 10–12 minutes until cheese melts, but you’ll miss the golden top.

4. Can I add vegetables?
Yes. Mix in sautéed spinach, mushrooms, or peas before broiling.

5. Can this be made dairy-free?
Use dairy-free cream, vegan mozzarella, and check sauce labels—result will be slightly different in texture but still tasty.

Tips & Tricks

Use fresh basil for brightness, dried won’t have the same impact.

Stir gently when adding gnocchi to avoid breaking them.

Use a hot oven-safe skillet to skip extra heating time.

Add a pinch of red pepper flakes for a subtle kick.

If serving in a hurry, broil only the center for quick melting.

Recipe Variations

Spinach & Mushroom Gnocchi Bake: Sauté 1 cup sliced mushrooms and 1 cup chopped spinach before adding garlic, then proceed.

Spicy Tomato Cream Gnocchi: Stir in ½ tsp chili flakes or a squirt of sriracha with the sauce for heat.

Cheesy Four-Cheese Gnocchi: Replace mozzarella pearls with a blend of shredded fontina, Asiago, mozzarella, and Parmesan. Use total 1½ cups.

Pesto Gnocchi Bake: After simmering sauce, swirl in ¼ cup pesto before adding cream and gnocchi, skip broiling for a basil-forward flavor.

Low-Fat Version: Use half-heavy cream, half-skim milk, and part-skim mozzarella; reduce butter to ½ Tbsp olive oil.

Final Thoughts

That night, we didn’t need anything extravagant—just something warm that brought us together around the table. This baked gnocchi did that effortlessly. The kids cleaned their plates, my husband went back for seconds, and I didn’t even need to bribe anyone to help with dishes. It’s the kind of dish that feels like a reward after a long day, especially when the house is calm and everyone’s a little sun-tired.

I’ve already added it to our dinner rotation and texted it to my sister for her picky eaters. Simple, creamy, and family-approved, exactly the kind of meal I’m always looking for.

Simple Creamy Baked Gnocchi