Ricotta Baked Gnocchi with Tomato & Basil Recipe

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Easy, vegetarian ricotta baked gnocchi Pomodoro with homemade marinara sauce, tomatoes, basil and fresh mozzarella. 
Because I simply can’t resist the beauty of heirloom tomatoes this time of the year, and because I could never say no to fluffy gnocchi and ricotta cheese, even If that means blasting the oven with triple digits outside. That’s Amore you guys!
Not to worry tough because this casserole bake only needs about 15 minutes in the oven, just enough for that cheese to melt into a beautiful mess. 
Gnocchi tossed with homemade marinara sauce.

Like a lasagna but quicker!

Ricotta Baked Gnocchi Ingredients
There are so many different ways you can go with this. Here are a few ideas:
Ricotta Baked Gnocchi with Tomato, Basil and Fresh Mozzarella
You have the option here to use store bough potato gnocchi and really cut back on prep time, or you can whip up some homemade ricotta gnocchi from scratch. (<—check back for this recipe next week.)
Whatever the case, you’ll only need to boil them until the little pillows float to the top of the water, just like ravioli. Do not overcook!
Ricotta Baked Gnocchi with Tomato, Basil and Fresh Mozzarella

Note worthy:

Because I am using fresh mozzarella and added fresh sliced tomatoes as well, you must make sure to get rid of as much moisture as possible. Just use a paper towel and blot each slice of cheese and tomato.
Very important to use a thick sauce like my homemade marinara. If using a store bough variety I’d suggest you simmer it down for a few minutes to thicken up, this way your gnocchi bake won’t be watery, but luscious, saucy and creamy instead.
Ricotta Baked Gnocchi with Tomato, Basil and Fresh Mozzarella
5 from 2 votes

Ricotta Baked Gnocchi with Tomato & Basil

Easy, vegetarian ricotta baked gnocchi pomodoro with homemade marinara sauce, tomatoes, basil and fresh mozzarella. 
Print Recipe
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes



  • Preheat your oven to 400”F
  • in a mixing bowl combine together the ricotta cheese, egg, garlic, lemon zest, fresh herbs and olive oil. Season with a pinch of sea salt and refrigerate until needed.
  • Meanwhile bring a large pot of salted water to a boil. (It should taste like sea water). Cook the gnocchi for a couple of minutes until they float to the top. Drain well and toss with 1 cup of marinara sauce.
  • Use a 10 inch round baking dish ( 2- 3 inches deep) and spoon 1/2 cup of sauce on the bottom. Top with half of the gnocchi and spoon the herbed ricotta mixture on top.
  • Layer half of the mozzarella cheese on top and a few slices go heirloom tomatoes. Sprinkle with a pinch of sea salt, black pepper and half of the basil leaves.
  • Add the remaining gnocchi and spoon 1/2 cup of sauce on top. Follow with the mozzarella and tomato slices.
  • Sprinkle with a pinch of sea salt and red pepper flakes, loosely cover wit aluminum foil and bake in the preheated oven for 10-15 minutes, just until the cheese has melted.
  • Optional: transfer the baked gnocchi under the broiler uncovered, for a about 3 minutes until the cheese is golden brown and bubbly. Allow to cool for a few minutes for the cheese to set. Serve with the remaining fresh basil and herbs on top.


Calories: 642kcal | Carbohydrates: 54g | Protein: 33g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 118mg | Sodium: 1466mg | Potassium: 688mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1850IU | Vitamin C: 16.7mg | Calcium: 584mg | Iron: 6.9mg
Course: Main Dishes
Cuisine: Italian
Servings: 6 people
Calories: 642kcal
Author: Florentina

Mixed Colors Heirloom Tomatoes and Basil


Must Try Gnocchi Recipes:

Serving of gnocchi mac and cheese out of a blue casserole dish
Gnocchi Mac and Cheese
Red Bowl of Gnocchi Zuppa Italian Soup with Kale and Sausage
Gnocchi Zuppa Toscana

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  1. 5 stars
    This was so easy to follow and phenomenal tasting. Also, it was so pretty when finished. Thanks for sharing! I subbed green onions for the chives and everyone in the casa said they wanted the dish again!

  2. 5 stars
    I actually made this recipe last night and it was brilliant! Everybody loved it. Thanks for sharing it. It will definitely be made again. 🙂