Cheesy Marinara Baked Gnocchi | CookOS

Cheesy Marinara Baked Gnocchi

Name: Cheesy Marinara Baked Gnocchi
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 (16 oz) package shelf stable gnocchi; 4 cloves garlic, minced; ¼ tsp red pepper flakes; 2 cups marinara sauce; ½ cup grated Parmesan cheese; ½ cup shredded mozzarella cheese; ¼ cup torn basil leaves

Cheesy Marinara Baked Gnocchi combines tender shelf-stable gnocchi tossed in garlic oil, then baked with tangy marinara sauce and a golden layer of melted mozzarella and Parmesan cheese. Fresh basil finishes this comforting, family-friendly Italian bake.

🌍Italian 🥗Vegetarian 🏷️Gnocchi 🏷️Marinara 🏷️Cheese 🏷️Parmesan Mozzarella

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Total

55 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 tbsp olive oil
1 (16 oz) package shelf stable gnocchi
4 cloves garlic, minced
¼ tsp red pepper flakes
2 cups marinara sauce
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
¼ cup torn basil leaves

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Instructions

1
In a large bowl, stir together 1 tbsp olive oil, 1 package gnocchi, 4 minced garlic cloves, and ¼ tsp red pepper flakes until gnocchi is completely coated. Divide gnocchi between two Suvie pans. Place pans in the top and bottom zones of Suvie. Input settings and cook now or schedule. Suvie Cook Settings - Bottom Zone: Roast at 400°F for 15 minutes, Top Zone: Roast at 400°F for 15 minutes
2
Remove pans from Suvie and combine gnocchi in one Suvie pan. Stir in 2 cups marinara sauce and ½ cup Parmesan cheese. Top mixture with ½ cup shredded mozzarella and place in bottom zone of Suvie. Input settings and cook now or schedule. Suvie Cook Settings - Bottom Zone: Roast at 350° for 30 minutes, Top Zone: None
3
Remove pan from Suvie. Divide gnocchi between plates and top with basil.

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Tips & Notes

Pro tips

Toast the minced garlic in olive oil over medium heat for 1–2 minutes before adding gnocchi to avoid burnt garlic; watch closely since garlic scorches quickly.
Toss gnocchi gently with the garlic oil to coat evenly without breaking; broken gnocchi absorb too much sauce and become soggy.
Layer mozzarella on top just before the final baking stage so it melts into a golden, bubbly crust rather than drying out.
Tear basil by hand instead of chopping to preserve flavor and prevent bruising; add it only after baking so it stays bright and fresh.

Substitutions

Marinara sauce → Alfredo sauce or pesto (changes flavor profile to creamy or herbaceous)
Parmesan cheese → Pecorino Romano (sharper, saltier flavor)
Mozzarella cheese → Fontina or provolone (richer melt, different flavor)
Basil → Fresh oregano or parsley (dried herbs work but use half the amount)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 10–15 minutes, covered, until warmed through; reheating on stovetop may dry out the gnocchi.

Common Questions

Can I use fresh gnocchi instead of shelf-stable?

Yes, but reduce baking time by 5–10 minutes. Fresh gnocchi cook faster and may become mushy if overbaked. Check for tender texture at 15 minutes.

How do I prevent the cheese from burning?

Cover the dish with foil for the first 10–15 minutes of baking, then uncover to brown the top in the final 5–10 minutes. Oven temperature and rack position matter—bake at 375–400°F on a middle rack.

Can I make this ahead?

Yes. Assemble the dish (gnocchi through marinara sauce) in a baking dish, cover, and refrigerate up to 24 hours. Add cheese topping just before baking, and add 5–10 minutes to baking time if starting from cold.

Is this recipe vegetarian?

Yes, as written. All ingredients (gnocchi, marinara, olive oil, garlic, cheeses, basil) are vegetarian; confirm marinara sauce contains no meat or anchovy.