Cheesy Baked Gnocchi (Gnocchi Alla Sorrentina)

This cheesy baked gnocchi, also known as Gnocchi Alla Sorrentina, is made with pillowy gnocchi tossed in marinara sauce, layered with mozzarella and parmesan, and baked until golden and bubbly. Topped with fresh basil, this easy gnocchi bake comes together in one dish and tastes like it took hours.

I am such a huge gnocchi fan! I love everything about it — the pillowy soft texture, the taste, and how it pairs so well with any type of sauce or in soup. This baked gnocchi is made with soft, pillowy gnocchi that gets tossed in marinara, covered in mozzarella and parmesan, and baked until the top turns golden and bubbly. It is one of the easiest dinners you can throw together on a busy weeknight or a cozy weekend in.

Let’s chat about the texture of the gnocchi. Gnocchi is already soft and a little pillowy on its own, but baking it in sauce takes that even further — the edges that touch the pan turn slightly crisp and golden, while the pieces underneath stay tender and soak up all that rich, saucy flavor. Add a thick layer of melted mozzarella on top and a scattering of salty parmesan, and you end up with a dish that has crispy, cheesy, gooey, and saucy all happening at once, in every single bite. Have I convinced you to make this yet?

This is also one of those recipes that proves a short ingredient list doesn’t mean a boring dinner. No complicated technique required — just gnocchi, a great jarred marinara, cheese, and a hot oven. It comes together fast enough for a busy weeknight, but tastes like something you’d want to serve to guests.

Whether you’re looking for a cozy dinner idea, a new way to use gnocchi, or an easy baked pasta alternative, this Gnocchi alla Sorrentina is about to become one of your go-to weeknight meals.

Why this Cheesy Gnocchi Bake works:

• Gnocchi holds up beautifully in the oven. Its soft, dense texture means it doesn’t turn mushy or fall apart the way some pasta shapes can when baked in sauce.
• A good jarred marinara does the heavy lifting. Using a high-quality sauce like Rao’s or Carbone means you get rich, well-seasoned flavor without needing to simmer a sauce from scratch.
• Two cheeses, two jobs. Mozzarella melts beautifully while parmesan adds a salty, savory depth that keeps the dish from tasting one-note.
• Fresh basil at the end brightens everything up. Adding it after baking (rather than before) keeps the basil vibrant and fresh instead of wilted and dark.

Gnocchi alla Sorrentina Ingredients:

• Gnocchi – Soft, pillowy potato dumplings that soak up the marinara sauce beautifully, giving this dish a heartier texture than traditional baked pasta.
• Marinara Sauce – Using a high-quality jarred marinara like Rao’s keeps this recipe quick and easy while still delivering rich flavor without needing to make sauce from scratch. I also love Carbone’s jarred marinara sauce.
• Red Pepper Flakes – Add a subtle, gentle heat that balances the richness of the cheese and sauce.
• Mozzarella Cheese – Melts into gooey pockets throughout the dish and creates that classic golden, bubbly top layer.
• Parmesan Cheese – I recommend freshly grated parm for even melting. It adds a salty, nutty depth of flavor and helps the top layer turn slightly crisp and golden as it bakes.
• Fresh Basil – Added after baking, fresh basil ribbons bring a bright finish that balances the rich, cheesy dish.

How to make Easy Baked Gnocchi:

This is such an easy recipe because you just throw all of the ingredients together. If you want to make it even easier, just use jarred marinara sauce.

Preheat the oven. Set your oven to 375°F.
Cook the gnocchi. Boil the gnocchi according to the package instructions until just tender, then drain.
Assemble the bake. Spread a thin layer of marinara in the bottom of a baking dish. Add the cooked gnocchi in an even layer, then pour the remaining marinara over the top, making sure the gnocchi is well coated. Sprinkle with red pepper flakes.
Add the cheese. Top with an even layer of shredded mozzarella, followed by the grated parmesan.
Bake. Bake for 20–25 minutes, or until the cheese is melted, golden in spots, and bubbling around the edges.
Top and serve. Remove from the oven and let it rest for a few minutes. Finish with fresh basil ribbons scattered over the top before serving. May sprinkle with Tuscan seasoning on top.

Tips for the Best Baked Gnocchi:

• Don’t overcook the gnocchi before baking. Since it’ll continue cooking in the oven, boil it just until tender (usually when it floats to the top) so it doesn’t turn mushy after baking.
• Use an oven-safe skillet to save on dishes. If you have a large oven-safe skillet, you can cook the gnocchi, mix in the sauce, and bake all in the same pan.
• Broil for the last 1–2 minutes for extra color. If you want a deeper golden top, switch the oven to broil for the final minute or two of baking — just watch closely so the cheese doesn’t burn.
• Add the basil after baking, not before. Fresh basil added before baking will wilt and darken in the oven; adding it after keeps the color and flavor bright.
• Let it rest before serving. A few minutes of resting time helps the cheese and sauce set slightly, so it’s easier to serve without everything sliding around.

What can I serve with this baked gnocchi recipe?

Any Italian side dish goes well with this baked pasta recipe but here are some of our favs…

• Italian Chopped Salad
• Caprese Salad
• Homemade French Bread
• Cheesy Garlic Bread
• Pesto Caprese Salad
• Garlic Parm Cheese Rolls

Frequently Asked Questions (FAQ’s):

1. Can I make this ahead of time? Yes, you can assemble the dish (before baking) up to a day in advance and store it covered in the refrigerator. Bake fresh when ready to serve, adding a few extra minutes if baking straight from the fridge.
2. What other cheeses can I use besides mozzarella and parmesan? Provolone, fontina, or a blend of Italian cheeses would all work well and melt beautifully in this dish.
3. Can I add protein to this dish? Absolutely. Cooked Italian sausage, ground beef, or shredded rotisserie chicken can easily be stirred in with the gnocchi and marinara for a protein-packed heartier meal.

Variations on this Gnocchi Bake:

• Add protein. Stir in cooked Italian sausage, ground beef, or shredded rotisserie chicken before baking for a protein boost.
• Add vegetables. Sautéed baby spinach, mushrooms, or roasted zucchini all work well folded into the gnocchi before it goes in the oven.
• Make it extra cheesy. Add a layer of ricotta or mascarpone cheese dolloped between the gnocchi and the mozzarella for an even richer, creamier bake.
• Spice it up. Increase the red pepper flakes, or stir a spoonful of Calabrian chili paste into the marinara for more heat.
• Try a different sauce. A vodka sauce or arrabbiata sauce both work beautifully in place of marinara if you want to switch things up.

Baked Pasta Recipes:

Baked Ziti

Boursin Cheese Baked TikTok Pasta

TikTok Million Dollar Baked Spaghetti

Cheesy Baked Rigatoni

Gnocchi Recipes:

Have some gnocchi on hand and wondering how to use it? Here are some popular gnocchi recipes…

Bacon Cheddar Gnocchi Soup

Marry Me Gnocchi

Creamy Tomato Gnocchi with Burrata

Gnocchi Alla Vodka

Sausage Gnocchi Soup

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Cheesy Baked Gnocchi

By: Modern Honey® – www.modernhoney.com This cheesy baked gnocchi is made with pillowy gnocchi tossed in marinara sauce, layered with mozzarella and parmesan, and baked until golden and bubbly. Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Servings: 4

Ingredients

• 1 lb. Gnocchi
• (1) 24 ounce jar Marinara Sauce (like Rao's or Carbone's)
• 1/2 teaspoon Red Pepper Flakes (more or less to taste)
• 2 cups Shredded Mozzarella Cheese *
• 1/2 cup Shredded Parmesan Cheese
• Fresh Basil (cut into ribbons for topping)

Instructions

1. Preheat the oven. Set your oven to 375°F.
2. Cook the gnocchi. Boil the gnocchi according to the package instructions until just tender, then drain.
3. Assemble the bake. Spread a thin layer of marinara in the bottom of a baking dish. Add the cooked gnocchi in an even layer, then pour the remaining marinara over the top, making sure the gnocchi is well coated. Sprinkle with red pepper flakes.
4. Add the cheese. Top with an even layer of shredded mozzarella, followed by the grated parmesan.
5. Bake. Bake for 20–25 minutes, or until the cheese is melted, golden in spots, and bubbling around the edges. Top and serve. Remove from the oven and let it rest for a few minutes. Finish with fresh basil ribbons scattered over the top before serving. May sprinkle with Tuscan seasoning on top.

Notes

For better meltability, use freshly grated mozzarella and parmesan cheese. Optional additions — ricotta cheese or mascarpone cheese mixed into the gnocchi. May top with Tuscan seasoning. I like to use Trader Joe’s aglio olio seasoning.

Nutrition

Calories: 405kcal
Carbohydrates: 43g
Protein: 21g
Fat: 17g
Saturated Fat: 10g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Cholesterol: 55mg
Sodium: 960mg
Potassium: 71mg
Fiber: 3g
Sugar: 1g
Vitamin A: 562IU
Vitamin C: 0.02mg
Calcium: 417mg
Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: DinnerCuisine: ItalianServings: 4
Calories: 405Keyword: baked gnocchi, cheesy baked gnocchi