One chilly evening in early January, the kind where the windows fog up and the floor feels cold even through your socks, I decided to skip the roast and make something cozy but less fussy. I was visiting my daughter for the week, helping her manage the kids while she recovered from a cold.
That night, she was curled up under a blanket with tissues and a sleepy toddler draped over her chest. I peeked into her fridge, looking for inspiration, and spotted a bag of gnocchi she’d picked up but never used.
Now, gnocchi isn’t something I grew up making. My mother was all about rice and baked casseroles, but gnocchi became my own little love affair later in life—pillowy soft, quick to cook, and endlessly adaptable.
That evening, with half a jar of marinara, a splash of cream, and some mozzarella pearls, I threw together a quick skillet bake. I added some chopped basil from her windowsill pot and finished it under the broiler until the cheese melted into a gooey golden crust.
The scent filled the house, and even the picky little one came waddling over, nose twitching. We all ended up around the table, spoons in hand, barely saying a word because it was just that good.
Short Description
Creamy baked gnocchi is a comforting one-skillet dish with soft potato gnocchi, tangy marinara, rich cream, and melted mozzarella, finished under the broiler until bubbly and golden.
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
- Slotted spoon or colander
- Oven-safe skillet (cast iron or stainless steel)
- Measuring cups and spoons
- Wooden spoon or spatula
- Broiler-safe oven
Cooking Instructions
Step 1: Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook for 3 to 4 minutes, or until they float to the top. Scoop out 1/2 cup of the pasta water, then drain the gnocchi.
Step 2: Sauté the Garlic
In a large oven-safe skillet, heat olive oil or butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant.
Step 3: Build the Sauce
Add the marinara sauce, chopped basil, and Parmesan cheese to the skillet. Stir until combined and bring to a gentle simmer for 2 to 3 minutes to blend the flavors.
Step 4: Add Cream and Gnocchi
Remove the skillet from heat. Stir in the heavy cream and reserved pasta water. Add the gnocchi and toss until they’re fully coated in the creamy tomato sauce.
Step 5: Add the Cheese
Scatter mozzarella pearls evenly across the top. Sprinkle with a little extra Parmesan if desired for a deeper golden finish.
Step 6: Broil Until Golden
Place the skillet under the broiler for 2 to 3 minutes. Watch carefully—you’re aiming for bubbling sauce and golden, melted cheese.
Step 7: Serve Hot
Remove from the oven and let rest for 1–2 minutes. Garnish with fresh basil and serve straight from the skillet.
Why You’ll Love This Recipe
Ultra Comforting: Creamy, cheesy, and warm—ideal for cozy nights in.
Quick and Easy: Comes together in under 30 minutes with minimal prep.
One-Pan Wonder: Less mess, more flavor.
Family-Friendly: Even picky eaters love the soft gnocchi and mild sauce.
Vegetarian-Friendly: A meatless meal that feels hearty and satisfying.
Mistakes to Avoid & Solutions
Overcooking the Gnocchi
Solution: Remove them as soon as they float. Overcooked gnocchi turn mushy in the sauce.
Burning the Garlic
Solution: Sauté garlic on medium heat for only a minute. If it browns too fast, lower the heat.
Watery Sauce
Solution: Add just 1/4 cup of pasta water at a time. You want it creamy, not soupy.
Cheese Not Melting Evenly
Solution: Use smaller mozzarella pearls or tear them into smaller pieces for even melting.
Dry Finish
Solution: Don’t skip the cream, it softens the acidity of the marinara and keeps the bake luscious.
Serving and Pairing Suggestions
Serve this as a main course with a crisp arugula salad tossed in lemon vinaigrette.
Pair it with garlic bread or warm focaccia to mop up the creamy sauce.
It works well as a cozy side alongside baked chicken or grilled sausage.
Serve family-style straight from the skillet for a rustic, hearty presentation.
Wine pairing: A medium-bodied red like Chianti or Barbera brings out the tomato’s brightness.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Best to avoid freezing, it affects the gnocchi’s texture.
Reheating: Warm in a skillet over low heat with a splash of cream or water. Microwave in short bursts, covered, stirring in between.
FAQs
1. Can I use store-bought gnocchi?
Yes, packaged potato gnocchi works perfectly. Just be sure not to overcook them.
2. Can I substitute the heavy cream?
You can use half-and-half or a bit of cream cheese for a similar richness.
3. Is it okay to add vegetables?
Absolutely. Sautéed spinach, mushrooms, or zucchini all blend beautifully into the sauce.
4. Can I make this ahead of time?
You can prep the sauce and cook the gnocchi in advance. Combine and broil just before serving.
5. What can I use instead of mozzarella pearls?
Shredded mozzarella or torn fresh mozzarella balls work just as well—just avoid pre-shredded blends with added starches.
Tips & Tricks
Gnocchi cooks fast, keep an eye on them and pull them once they float.
Use high-quality marinara for best flavor, or homemade if you have it.
Tear the basil by hand instead of chopping for a more aromatic finish.
To make it extra indulgent, add a few dollops of ricotta before broiling.
For a golden-brown top, place the skillet on the middle rack—not too close to the broiler.
Recipe Variations
1. Spicy Gnocchi Bake
Add 1/4 teaspoon red pepper flakes with the garlic. Top with a few slices of hot cherry peppers before broiling for a fiery kick.
2. Gnocchi alla Vodka Bake
Swap the marinara and cream with 2 cups of vodka sauce. Everything else stays the same, but the flavor becomes richer and slightly smoky.
3. Creamy Pesto Gnocchi
Replace marinara with 1/2 cup basil pesto and 1/4 cup cream. Stir in sun-dried tomatoes and broil as directed. A brighter, herb-forward twist.
4. Cheesy Meat Lover’s Gnocchi
Brown 1/2 pound of Italian sausage or ground beef in the skillet before adding garlic and sauce. Adds depth and protein for heartier appetites.
5. Gnocchi Florentine Bake
Add 2 cups of fresh baby spinach to the skillet with the sauce. It wilts beautifully and gives a lovely pop of color and nutrients.
Final Thoughts
This creamy baked gnocchi is simple, but it brings people together in that quiet, magical way that only comfort food can. The richness of the cream, the softness of the gnocchi, and that bubbly, golden cheese on top all come together like an embrace after a long day.
I’ve made this dish on busy weeknights and lazy Sunday afternoons, and every time it feels just right. It’s forgiving, flexible, and always met with empty plates.
It doesn’t require fancy ingredients or hours at the stove. Just a skillet, some love, and a little time. Give it a try, you might just find it becomes part of your own cozy kitchen rituals too.
Creamy Baked Gnocchi
Print ThisIngredients
- 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
Instructions
Step 1: Cook Gnocchi
Boil salted water, add gnocchi, and cook 3–4 minutes until they float. Reserve ½ cup pasta water, then drain.
Step 2: Sauté Garlic
Heat olive oil or butter in an oven-safe skillet over medium. Sauté minced garlic for 1 minute until fragrant.
Step 3: Make the Sauce
Add marinara, chopped basil, and Parmesan. Stir and simmer for 2–3 minutes.
Step 4: Add Cream & Gnocchi
Off heat, stir in cream and reserved pasta water. Add gnocchi and coat well.
Step 5: Add Cheese
Top with mozzarella pearls and extra Parmesan if desired.
Step 6: Broil
Broil 2–3 minutes until cheese is golden and bubbly. Watch closely.
Step 7: Serve
Let rest 1–2 minutes. Garnish with basil and serve hot.
