20-Minute One-Pan Gnocchi with Tomato Sauce and Mozzarella

There is no separate pot of boiling water in this 20-minute gnocchi recipe. Add fresh potato gnocchi straight to the tomato sauce and let them soften in the skillet. Finish with basil and mozzarella for an easy one-pan dinner for two—no oven needed.

Total time20 minutes

Serves2

Equipmentone skillet

The recipe in brief

• Briefly cook the garlic in olive oil, add the tomatoes and simmer the sauce for about 5 minutes.
• Add the uncooked fresh gnocchi and two tablespoons of water directly to the sauce; cover and simmer for 4–5 minutes.
• Stir in basil and mozzarella, then let the cheese start to melt on the switched-off, still-warm burner.

Gnocchi cooked directly in the sauce

After the tomato sauce has reduced slightly, tip in the fresh, uncooked gnocchi. They soften under the lid without being boiled in a separate pot. The basil and mozzarella go in at the end, and unlike baked gnocchi, this version does not need an oven.

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Ingredients for 2 servings

• 500 g fresh potato gnocchi
• 400 g canned peeled tomatoes, tomato purée (passata) or diced tomatoes in their own juice
• 1 garlic clove
• 2 tbsp olive oil
• a few fresh basil leaves
• 1 pack mini mozzarella balls or sliced regular mozzarella
• a pinch each of salt, pepper and sugar

Method

Make the sauce: Heat the olive oil in a large skillet. Add the chopped garlic and cook for just a few seconds. Immediately add the peeled tomatoes (lightly crush them with a fork first), tomato purée (passata) or diced tomatoes in their own juice.

Season: Add the salt, pepper and a pinch of sugar to soften the tomato acidity. Simmer the sauce over medium heat for about 5 minutes, until it reduces and thickens slightly.

Cook the gnocchi in the sauce: Add the uncooked gnocchi directly to the hot sauce; there is no need to boil them in water first. Add two tablespoons of water, stir and cover with a lid. Simmer for about 4–5 minutes, stirring once during that time. The gnocchi will absorb the flavour of the sauce and soften completely.

Add the cheese and basil: When the gnocchi are soft, uncover the skillet and stir in the torn fresh basil leaves and the halved mini mozzarella balls, or pieces of regular mozzarella.

Finish: Leave the skillet on the switched-off but still-warm burner for one minute, so the mozzarella starts to melt and become stretchy. Serve immediately.

A small tomato sauce tip

If you choose tomato purée, use pourable passata rather than concentrated tomato paste. The fresh gnocchi need enough sauce to cook under the lid as described.

Frequently asked questions

Do I need to boil the gnocchi separately?

No. Add the fresh potato gnocchi to the hot tomato sauce without boiling them first, then cover and simmer for about 4–5 minutes.

Which tomato base can I use?

Use peeled tomatoes, pourable tomato purée (passata) or diced tomatoes in their own juice, as listed in the recipe.

Do I need an oven to melt the mozzarella?

No. After adding the basil and mozzarella, leave the skillet on the switched-off but still-warm burner for one minute.

How many does the recipe serve?

The ingredient amounts serve two people, and the recipe takes about 20 minutes.

20-Minute Baked Gnocchi with Mozzarella and Homemade Tomato Sauce

These 20-minute baked gnocchi with mozzarella and homemade tomato sauce make a warm, comforting dinner for two. Tender potato gnocchi, a quick garlicky tomato sauce, and stretchy melted mozzarella come together in an easy skillet meal with a lightly golden top.

Total time20 minutes

Serves2

Difficultyvery easy

Recipe at a glance

• Cook the gnocchi in salted boiling water and drain them.
• Make a quick tomato sauce with garlic and dried herbs in a skillet.
• Stir the cooked gnocchi into the sauce and cover with mozzarella.
• Broil for 5 to 7 minutes, until the cheese melts and browns lightly.

A quick comfort dinner with a golden mozzarella topping

When you crave a warm, comforting Italian-inspired dish, baked gnocchi are an easy choice. Tender gnocchi in a rich tomato sauce, covered with stretchy melted mozzarella, are ready in just 20 minutes.

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Ingredients

• 400 g fresh potato gnocchi
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 300 g canned diced tomatoes, whole peeled tomatoes, or passata
• 1 teaspoon dried basil or oregano
• 125 g grated mozzarella
• salt, pepper, and a pinch of sugar
• fresh basil leaves

Method

Cook the gnocchi: Cook the gnocchi in a pot of salted boiling water. When they rise to the surface after about 2 minutes, remove them from the water with a slotted spoon.

Make the quick sauce: Heat the olive oil in an ovenproof skillet. Add the crushed garlic and cook for 30 seconds, then add the diced tomatoes, whole peeled tomatoes, or passata. Season with salt, pepper, a pinch of sugar to balance the acidity, and the dried basil or oregano. Simmer the sauce over medium heat for 5 minutes.

Combine: Stir the cooked gnocchi into the skillet until evenly coated with the sauce.

Bake: Spread the grated mozzarella evenly over the top. Place the skillet in an oven preheated to 200 °C (400 °F) on the grill or broiler setting for 5 to 7 minutes, until the cheese has completely melted and browned lightly.

Serve: Garnish with fresh basil leaves and serve directly from the skillet.

Tips for tender baked gnocchi

• Remove the gnocchi from the water as soon as they rise to the surface so they stay tender.
• Use a skillet that is safe for the oven and broiler.
• A pinch of sugar helps balance the acidity of the tomato sauce.
• Spread the mozzarella evenly over the entire surface.
• Serve immediately while the cheese is melted and lightly golden.

Plan your next quick dinner

Explore 7 quick dinners for a new week, from pepper spaghetti to veal saltimbocca →

Frequently asked questions

How do I know when the gnocchi are cooked?

The gnocchi are cooked when they rise to the surface. This usually takes about 2 minutes.

Which tomatoes can I use for the sauce?

Use canned diced tomatoes, whole peeled tomatoes, or passata.

Does the skillet need to be ovenproof?

Yes. The gnocchi and mozzarella are placed under the oven grill or broiler for 5 to 7 minutes.

Why add a pinch of sugar to the sauce?

A pinch of sugar helps balance the acidity of the tomato sauce.

How long does the recipe take and how many does it serve?

The dish is ready in about 20 minutes and serves two.

Marinated Mini Mozzarella with Herbs, Garlic and Lemon

Mini mozzarella, olive oil, herbs, garlic and lemon. This is one of those combinations where there is no need to overthink things, because the ingredients already do most of the work. In just a few minutes, you get a simple, fragrant and very useful Mediterranean appetizer that you can serve with bread, cold cuts, salad or as a side to a summer lunch.

The best thing about this recipe is that time does most of the work. The mozzarella absorbs the flavour of the olive oil, herbs, sun-dried tomatoes, garlic and lemon zest beautifully. You get small creamy bites that are fresh, aromatic and just a little spicy.

Mediterranean appetizer

Marinated mini mozzarella with herbs, garlic, sun-dried tomatoes, olive oil and lemon zest. A quick recipe for an appetizer, side dish or that small extra on the table that always disappears faster than expected.

Prep time about 10 minutes

Marinating time at least 30 minutes

Serves 4 to 6 people

Ingredients

• 3 packs mini mozzarella, 125 g each
• 200 ml olive oil
• 80 g sun-dried tomatoes in oil
• 1 clove garlic
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon chilli flakes
• 8 g fresh parsley
• grated zest of 1 lemon

Method

1. Prepare the mozzarella

Drain the mini mozzarella from its liquid and, if needed, gently pat it dry with a paper towel. It does not need to be completely dry. The important thing is that too much liquid from the packaging does not end up floating in the marinade.

2. Prepare the add-ins

Cut the sun-dried tomatoes into smaller pieces. Peel the garlic and chop it very finely or grate it. Chop the parsley, then wash the lemon well and grate only the yellow part of the zest, avoiding the white bitter part.

3. Make the marinade

In a bowl, mix the olive oil, oregano, thyme, chilli flakes, chopped garlic, sun-dried tomatoes, parsley and lemon zest. Stir everything well so the spices are evenly distributed through the oil.

4. Marinate

Add the drained mini mozzarella and gently mix so that every ball is coated in the aromatic oil. Cover the bowl or transfer everything to a clean jar with a lid. Leave to stand for at least 30 minutes, or even better, for a few hours in the fridge.

5. Serve

Serve the marinated mozzarella slightly chilled or at room temperature. It is excellent with toasted bread, on a salad plate, with prosciutto, olives, roasted vegetables or as a simple addition to a cold platter.

Tip

If you marinate the mozzarella in the fridge, leave it at room temperature for about 15 minutes before serving, so the olive oil loosens up and the flavours open more beautifully. For a milder version, reduce the amount of chilli flakes. For a stronger flavour, add a few drops of lemon juice or a little freshly ground black pepper.