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Baked Gnocchi With Tomatoes And Basil

  • Author: The Wise Consumer


This baked gnocchi recipe with tomatoes and basil is so simple and delicious it’s bound to become one of your favorite Friday night meals.


  • 14 oz refrigerated gnocchi (you can also use shelf-stable gnocchi)
  • 1/2 pint of cherry tomatoes  
  • 1 small shallot or 1/2 red onion
  • 1 bunch of large basil leaves
  • 2 tbsp olive oil 
  • 12 tbsp freshly grated Pecorino Romano or Parmesan 
  • Pink Himalayan Salt & Fresh Ground Pepper, to taste
  • 1 tsp Red chili flakes (optional)


Prep Veggies

  1. Once washed, slice cherry tomatoes in half lengthwise. 
  2. Peel and cut shallot into slices. If using red onion, peel and thinly slice lengthwise. 
  3. Roughly slice basil leaves into thin strips. Note: Divide basil into two piles. You’ll add a few leaves to gnocchi mixture for baking will use most of it to top once gnocchi is done baking for that fresh basil taste.


  1. Preheat oven to 385 °F.
  2. Line baking sheet with parchment paper. 
  3. Place gnocchi, sliced tomatoes, shallots (or onion), and a few basil leaves on baking sheet. Season to taste with salt, pepper, and if using, sprinkle with chili flakes. Drizzle gnocchi mixture with olive oil and grate about 1 tbsp of fresh cheese.  Using a spoon mix ingredients till thoroughly combined. 
  4. Place in oven and bake for about 25 minutes. Gnocchi will be done when slightly crispy on the outside yet soft in the middle. 


To serve:

In a small bowl top baked gnocchi with fresh basil and grated cheese.