Cheesy Tomato Baked Gnocchi

Cheesy Tomato Baked Gnocchi on a plate with fresh basil on top

This is a cheesy tomato baked gnocchi with butter beans and spinach. Comforting, cheesy, easy and quick, it’s a crowd pleaser and we’ve bumped it up with a tin of butter beans and a good amount of spinach too. This makes it more of a complete meal, balanced, so perfect for the whole table and means you don’t need to worry about any sides really. This green gnocchi may also be up your street if you like the sound of that – it’s also vegetarian just like this recipe too.
Back in the day, shop-bought gnocchi used to be a little hit-and-miss. Some would turn into one huge stodgy mess but luckily, nowadays it’s easy to buy delicious, good-quality gnocchi. You can also make gnocchi yourself, which is delicious but that’s definitely not something everyone wants to do. I like this brand of gnocchi.

What you’ll need for this cheesy tomato baked gnocchi

Mascarpone cheese
Butter beans (1 tin is enough or use half a jar of butter beans if you tend to buy jarred goods. These do tend to be softer and better quality but a tin works just fine)
Baby spinach (this is just to stir through the sauce so actually any leafy spinach is fine if you don’t have baby or if it’s a little wilted, that works fine too)
Fresh mozzarella (I like to use a ball of fresh mozzarella but grated works too)
Parmesan cheese
Cheddar cheese

Breadcrumbs (this just adds a little crisp texture on top and works really nicely alongside the four cheeses)
(chopped tomatoes also work)

Frequently Asked Questions

Do you need to boil the gnocchi before adding to the bake?

No, there is no need to boil beforehand. If you do, the gnocchi will take on water and might make it too soggy and turn the dish to mush. Since it’s going to bake in the oven with sauce around it, it’ll soften and cook through that way.

Is this tomato baked gnocchi vegetarian?

Yes this recipe is vegetarian but you could add chopped cooked chicken, bacon or sausage when you go to add it into the baking dish if you would like some meat in there too.

Other recipes you might like to try

Homemade Cavolo Nero Gnocchi
Weeknight Sausage Ragu With Penne Pasta
Creamy Lemon Butter Pasta Sauce
Cherry Tomato And Mascarpone Orzo
Creamy Courgette Pasta (Vegetarian And Quick)


Cheesy Baked Gnocchi

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  • Author: margie
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Cuisine: Italian
  • Diet: Vegetarian



For the tomato sauce:

  • 2 tablespoons olive oil
  • 1/2 onion finely chopped
  • 1 large clove garlic, crushed
  • 350g Passata
  • 1/2 cup water
  • Pinch of sugar
  • 1/2 tsp balsamic vinegar
  • basil, roughly torn
  • 100g mascarpone cheese
  • Maldon salt to taste

For the bake: 

  • 1 pack of gnocchi (500g)
  • 1 x 400g tin of drained butterbeans 
  • a handful of baby spinach
  • 250g fresh mozzarella cheese slices
  • 20g Parmesan cheese
  • 20g cheddar cheese
  • 50g breadcrumbs 


  1. Preheat oven to 200c. 
  2. Set a pan over medium heat and add the olive oil. Cook the onion gently for 5 minutes until soft. Then add the garlic and cook for 30 seconds. Add the passata and top it up with the water. Add the sugar, balsamic and season with salt and pepper. Allow to bubble away for 5- 10 minutes when it should reduce and get a little thicker. Taste. Adjust the seasoning if necessary, adding more sugar if it needs it. 
  3. Stir in the mascarpone and add the spinach. Cook for a minute to wilt the spinach. 
  4. Add gnocchi, butterbeans and basil. Stir to coat evenly with sauce. 
  5. Pour into a baking dish and sprinkle with the grated cheddar. Sprinkle over the breadcrumbs and then Top with mozzarella slices and a sprinkle of Parmesan. Bake for 15-20 minutes, until gooey and light golden brown on top. Serve with fresh basil. 

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