Cheesy Baked Gnocchi Skillet
This Cheesy Baked Gnocchi Skillet is the ultimate one-pan comfort meal — soft, pillowy potato gnocchi simmered directly in a rich, garlicky tomato sauce, then topped with generous layers of fresh mozzarella and Parmigiano-Reggiano and finished under the broiler until golden and gloriously bubbly. It comes together in just 30 minutes with pantry-friendly ingredients, making it a perfect weeknight dinner that feels far more impressive than the effort it requires.
Equipment
- 12-inch oven-safe cast iron skillet Or any large ovenproof pan
- Wooden spoon or silicone spatula For stirring
- Cutting board
- Chef's knife
- Garlic press or fine grater For mincing garlic
- Measuring cups and spoons
- Oven mitts Essential for handling a hot cast iron skillet
- Box grater or Microplane grater For grating Parmesan
Ingredients
- 1 lb shelf-stable potato gnocchi 450g; store-bought is perfect
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1/2 medium yellow onion finely diced
- 28 oz crushed San Marzano tomatoes 794g; 1 can
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional, for heat
- 1/2 tsp sugar to balance acidity
- salt to taste
- black pepper to taste
- 1/2 cup vegetable broth 120ml; or water
- 8 oz fresh mozzarella 225g; torn or sliced into 1-inch pieces
- 1/3 cup Parmigiano-Reggiano 35g; freshly grated
For Garnish
- fresh basil leaves to garnish
Instructions
- Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Dice the onion, mince the garlic, tear or slice the mozzarella into 1-inch pieces, and grate the Parmesan — have all ingredients measured and ready before you begin cooking.
- Heat a 12-inch oven-safe skillet over medium heat, add the olive oil, then cook the diced onion for 4 to 5 minutes until softened and translucent. Add the minced garlic and cook for 60 to 90 seconds, stirring constantly, until fragrant and just barely golden — do not let it burn.
- Pour in the crushed tomatoes and vegetable broth, then add the Italian seasoning, red pepper flakes, sugar, salt, and black pepper. Stir to combine, bring to a gentle simmer, and cook for 5 minutes until slightly thickened and fragrant.
- Add the dry, uncooked gnocchi directly into the simmering sauce and stir to coat evenly. Cover with a lid or foil and cook over medium heat for 8 to 10 minutes, until the gnocchi are tender and pillowy throughout.
- Remove from heat, scatter the grated Parmesan evenly over the gnocchi, then arrange the torn mozzarella pieces on top. Transfer the skillet to the oven and broil for 3 to 5 minutes, watching closely, until the cheese is melted, golden, and bubbling.
- Remove from the broiler and let the skillet rest for 2 to 3 minutes. Top with fresh basil leaves and an optional drizzle of olive oil, then serve directly from the skillet.
Notes
- Use fresh mozzarella, not pre-shredded — fresh mozzarella melts into creamy, gooey pools that are far superior in this dish. Pre-shredded varieties contain anti-caking agents that prevent smooth melting.
- Do not pre-boil the gnocchi. They cook directly in the tomato sauce, absorbing all that flavor as they go — this is intentional and produces the best texture and taste.
- Watch the broiler carefully after the 3-minute mark. Broilers vary significantly in intensity, and the cheese can go from perfectly golden to burnt very quickly.
- If the sauce becomes too thick while cooking the gnocchi, stir in a splash (2 to 3 tablespoons) of warm broth or water to loosen it to your desired consistency.
- For extra depth of flavor, add 1 tablespoon of tomato paste to the sauce along with the crushed tomatoes.
- To add protein, brown Italian sausage (removed from casings) in the skillet before the onion, drain excess fat, then proceed with the recipe as written.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop over medium-low heat with a splash of broth to loosen the sauce.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Make-ahead tip: Prepare the sauce and cook the gnocchi in it up to one day ahead. Reheat until simmering, top with cheese, and broil just before serving.
- Substitutions: Provolone, fontina, or burrata (added after broiling) all work beautifully in place of fresh mozzarella if needed.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 58gProtein: 19gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 720mgPotassium: 520mgFiber: 4gSugar: 8gVitamin A: 18IUVitamin C: 22mgCalcium: 35mgIron: 14mg
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