Baked Caprese Gnocchi

Baked Caprese gnocchi

This baked Caprese gnocchi recipe is crazy good and so easy. Cooked in a ruby red tomato sauce with milky mozzarella and fresh basil it is simply delicious.
Course Gnocchi, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 -6
Author Alida Ryder


for the tomato and basil sauce

  • 2 tablespoons olive oil I used a basil-flavoured one
  • 1 red onion finely chopped
  • 4 garlic cloves thinly sliced
  • 6 large ripe tomatoes, roughly chopped
  • 1/2 cup tomato passata
  • 2 bay leaves
  • 1 teaspoon sugar optional
  • salt & pepper to taste
  • small handful fresh basil leaves roughly torn

For the gnocchi bake

  • 1 kg ready-made gnocchi boiled in salted water until cooked then drained
  • 100 g mozzarella cubed
  • fresh basil leaves


  • To make the sauce, heat the olive oil in a large pan then fry the onion until soft and translucent.
  • Add the garlic and fry for another 30 seconds before adding the tomatoes.
  • Allow the tomatoes to cook until they start to break down then add the passata, bay leaves, sugar, salt and pepper.
  • Turn the heat down and allow to gently simmer, covered, for 30 minutes. Add a splash of water if you see the sauce cooking down too much.
  • When the sauce is cooked, adjust the seasoning and add the fresh basil.
  • Pre-heat the oven (with grill setting) to 220°c.
  • Combine the cooked gnocchi with the sauce then add cubes of mozzarella.
  • Bake in the pre-heated oven for 10-15 minutes until the cheese has melted.
  • Remove and top with fresh basil before serving.