Baked Gnocchi With Marinara and Mozzarella (no-boil, 5 Ingredients)

Weeknight comfort in one pan: saucy, cheesy gnocchi baked fast with pantry staples, zero boiling, and max flavor payoff.

Here’s a dinner flex that takes less time than arguing over takeout: toss gnocchi, sauce, and cheese in a dish and bake. No boiling. No babysitting. Just bubbling marinara, melty mozzarella, and pillowy bites that taste like you actually tried. It’s the kind of meal that makes you look like a kitchen genius—without the spreadsheet. Ready to win weeknight?

Why You’ll Love This Recipe

Let’s be real: most weeknights need low effort and high reward. This delivers both. You get restaurant-level comfort with only five ingredients, and the oven does the heavy lifting. No pot of water, no timing, no drama—just a one-pan bake with zero fuss and all the cozy vibes.

• No-boil: Skip the water; the sauce and steam do the work.
• One pan: Toss, top, bake. Fewer dishes, more happiness.
• Fast: About 30 minutes start to finish. That’s quicker than delivery, IMO.
• Flexible: Easily customize with spices, veggies, or protein.
• Kid-friendly: It’s saucy, cheesy, and familiar—aka guaranteed crowd pleaser.

Shopping List – Ingredients

• 1 pound (450–500g) potato gnocchi, shelf-stable or refrigerated
• 24 ounces marinara sauce (your favorite jar; pick one with decent olive oil and tomatoes)
• 8 ounces low-moisture mozzarella, shredded
• 2 tablespoons extra-virgin olive oil
• Fresh basil, a handful for finishing (or 1 teaspoon dried Italian seasoning)

Optional add-ons (not part of the 5)

• Pinch of red pepper flakes for heat
• Grated Parmesan for serving
• Garlic powder or minced garlic for extra oomph
• A splash of water if your marinara is super thick (FYI: helps loosen the sauce)

Cooking Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a large oven-safe skillet with 1 tablespoon of olive oil.
2. Loosen the sauce in a bowl by stirring in the remaining 1 tablespoon olive oil. If your marinara is very thick, add 2–3 tablespoons of water to help it coat the gnocchi evenly.
3. Combine in the dish: Add the gnocchi and pour the marinara over top. Toss to coat thoroughly, making sure every gnocchi is slick with sauce. This is your no-boil insurance policy.
4. Top with cheese: Sprinkle half the mozzarella evenly over the sauced gnocchi. Stir gently once, then add the rest on top for a gooey, golden layer.
5. Bake uncovered for 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly browned around the edges.
6. Finish with basil: Let the dish rest 5 minutes, then tear fresh basil over the top. This pop of brightness cuts through the richness beautifully.
7. Serve hot with an optional sprinkle of red pepper flakes or Parmesan. Pro tip: Spoon extra sauce from the edges onto each portion—flavor jackpot.

Note: Different brands of gnocchi vary. If yours looks dry at the 15-minute mark, gently stir and add a tablespoon of water, then continue baking. TBH, that’s the whole “no-boil” trick—sauce and steam.

Storage Tips

• Fridge: Cool completely, then store in an airtight container for up to 4 days. Reheat covered at 350°F for 10–15 minutes or microwave in 60–90 second bursts.
• Freezer: Freeze portions tightly wrapped for up to 2 months. Thaw overnight in the fridge, then reheat covered until hot and bubbly.
• Revive leftovers: Stir in a splash of water or a spoon of marinara before reheating to bring back that saucy sheen.

Nutritional Perks

• Protein + calcium from mozzarella keep this satisfying without feeling heavy.
• Lycopene-rich tomatoes in marinara support heart health and add antioxidant power.
• Complex carbs from potato gnocchi deliver steady energy for busy nights.
• Olive oil adds heart-healthy fats and improves flavor and mouthfeel.
• Fresh basil contributes anti-inflammatory compounds and a fresh aroma that makes the whole dish pop.

Want to lighten it up? Use part-skim mozzarella and a low-sugar marinara. Small swaps, big impact—without sacrificing the “comfort” category.

Don’t Make These Errors

• Skipping the oil: Olive oil helps the sauce coat the gnocchi and prevents dryness. Don’t cheap out.
• Using super chunky sauce without thinning: If it’s thick like pizza sauce, add a splash of water so the gnocchi can steam properly.
• Overbaking: 20–25 minutes is the sweet spot. Push it too long and you’ll get chewy gnocchi and oily cheese.
• Under-saucing: The gnocchi will absorb some moisture. Use enough marinara to keep things luscious.
• Skipping rest time: Five minutes after baking lets the cheese settle and sauce thicken—worth the patience, promise.

Variations You Can Try

• Arrabbiata heat: Swap marinara for spicy arrabbiata and add red pepper flakes.
• Veg-loaded: Fold in baby spinach, sliced mushrooms, or roasted peppers before baking. More veg, same payoff.
• Meaty upgrade: Stir in cooked Italian sausage or rotisserie chicken. Easy protein boost.
• Caprese twist: Use fresh mozzarella pearls and finish with balsamic glaze and extra basil.
• Herby garlic: Add 1–2 minced garlic cloves and a teaspoon of Italian seasoning for a fragrant bake.
• Cheese swap: Try provolone or fontina for ultra-melty vibes, or a sprinkle of Pecorino for salty snap.
• Gluten-free: Choose certified GF gnocchi and check your sauce label—easy win, IMO.

FAQ

Do I really not need to boil the gnocchi?

Correct—no boiling needed. The gnocchi cooks in the marinara as it bakes, thanks to steam and sauce. Keep the gnocchi well-coated and don’t skimp on sauce, and you’ll get tender, pillowy bites every time.

What kind of gnocchi works best?

Shelf-stable potato gnocchi or refrigerated gnocchi both work. If your gnocchi looks extra firm out of the package, plan on the full 25 minutes. Cauliflower gnocchi can work too, but tends to need an extra splash of sauce and a slightly longer bake.

How do I prevent dryness?

Use enough marinara to fully coat the gnocchi, add a little olive oil for richness, and don’t overbake. If the sauce seems tight mid-bake, stir and add 1–2 tablespoons of water. Easy fix, big difference.

Can I make it ahead?

Yes. Assemble in the dish, cover, and refrigerate up to 24 hours. Bake straight from the fridge at 400°F, adding 5 extra minutes. If the sauce looks thick, stir in a tablespoon of water before baking.

What cheese melts best here?

Low-moisture mozzarella is the gold standard for even melting without pooling oil. Fresh mozzarella pearls are great for a caprese vibe, but expect a softer, more liquid melt. Add a little Parmesan for extra savory depth.

Is this good for meal prep?

Absolutely. Portion into containers and refrigerate for 3–4 days. Reheat with a splash of water or extra marinara. It’s stable, satisfying, and reheats like a champ.

Can I use a cast-iron skillet?

Yes. A 12-inch cast-iron works beautifully for even heat and edges that brown nicely. Just oil the pan first so the gnocchi doesn’t stick, and serve directly from the skillet for maximum drama.

Why is my gnocchi chewy?

It’s likely under-sauced or overbaked. Make sure each piece is coated and keep the bake window to 20–25 minutes. If in doubt, do a taste test at 20 minutes and adjust with a splash of water and a few extra minutes.

Wrapping Up

This is what weeknight wins look like: five ingredients, no boiling, and a pan of bubbling, cheesy comfort in under 30 minutes. Keep your sauce generous, your bake time tight, and your basil fresh, and you’ll get applause at the table—without breaking a sweat. Save this for your weekday rotation and watch dinner go from “ugh” to “oh wow” fast.