Creamy Baked Gnocchi Recipe

This creamy baked gnocchi has become my go-to for a quick yet impressive weeknight dinner. I first made it on a busy evening, and I was amazed at how a few simple ingredients could create such a rich and satisfying meal. It feels like a fancy, restaurant-quality dish but comes together in under 30 minutes, which is a huge win in my book.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Servings: 4

Ingredients Method Notes

Ingredients

2 pounds potato gnocchi - Store-bought gnocchi works perfectly for this recipe. You'll typically need two standard packages to get to two pounds.
16 ounces marinara sauce - A good quality jarred marinara sauce saves time without sacrificing flavor. I find that simple classic tomato and basil sauces work best.
2 garlic cloves minced - Freshly minced garlic provides an aromatic base. For a finer texture that melts into the sauce, try grating it with a microplane.
1/2 cup baby mozzarella balls or pearls - Fresh mozzarella is key for that perfect cheese pull. It's much creamier and melts better than low-moisture pre-shredded varieties.
1/3 cup heavy cream - This is what makes the sauce so luxurious. Heavy cream can be simmered without separating ensuring a smooth and velvety consistency.
1/2 cup reserved pasta water - Don't discard the water after boiling the gnocchi! The starches in it help to bind the sauce and give it the perfect consistency.
1/4 cup grated Parmesan cheese - For the best flavor and melt buy a block of Parmesan and grate it yourself. The pre-grated kind often has anti-caking agents that can make the sauce grainy.
1/4 cup chopped fresh basil - Fresh basil adds a bright peppery note that cuts through the richness of the cream and cheese.
1 tablespoon olive oil or butter - Either option works well to sauté the garlic and start building the layers of flavor.
Salt to taste - Use it for the gnocchi water and to adjust the sauce seasoning at the end.

Method

First, bring a large pot of generously salted water to a rolling boil. Add the potato gnocchi and cook for about 3-4 minutes. You'll know they're done when the little pillows float to the surface. Before draining, be sure to reserve about a half cup of the starchy pasta water for the sauce later.
While the gnocchi is cooking, heat the olive oil or butter in a large oven-safe skillet over medium heat. Add the minced garlic and cook for about one minute until it becomes fragrant. Be careful not to let it burn, as that can make the sauce taste bitter.
Pour the marinara sauce into the skillet with the garlic. Stir in the chopped fresh basil and the grated Parmesan cheese. Allow the mixture to come to a gentle simmer, stirring occasionally to combine all the flavors.
Turn off the heat and slowly stir in the heavy cream. Add the cooked gnocchi and the reserved pasta water to the skillet. Mix everything together until the cream is fully incorporated and the gnocchi are evenly coated in the beautiful, glossy sauce.
Top the gnocchi evenly wit a close eye on it until the cheese is completely melted, bubbly, and just beginning to turn golden brown in spots. Serve immediately while it's hot and cheesy.

Notes

I always recommend using a high-quality marinara sauce as the base. Since it's a core component, a sauce with deep, rich flavor will really shine through. My personal favorites are those with simple, natural ingredients.
Don't be shy with the fresh basil. I find that the amount in the recipe is a good starting point, but adding extra fresh basil right before serving adds a wonderful burst of freshness that contrasts beautifully with the creamy sauce.
When I want an even richer flavor, I sometimes add a small splash of dry white wine to the skillet after sautéing the garlic and let it cook down for a minute before adding the marinara. It adds a subtle complexity to the sauce.
If your sauce seems a little too thick after adding the gnocchi, don't hesitate to add a bit more of the reserved pasta water until it reaches your desired consistency. I've found this starchy water is the secret to a perfect sauce texture.