Gnocchi Al Forno Recipe

Heat a medium skillet or saucepan over medium heat and add 2 tbs olive oil.

Add the finely chopped onion and sauté until translucent and soft, about 5–7 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Stir in the tomato paste and cook 1 minute to deepen flavor.

Add the crushed tomatoes, dried oregano, red pepper flakes, salt, black pepper, and 1/4 cup water. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Preheat oven to 400°F (200°C). Lightly oil a 9x9-inch (or equivalent) shallow baking dish with a little olive oil.

If using refrigerated/fresh gnocchi, bring a large pot of salted water to a boil. Add the gnocchi and cook until they float (about 2–3 minutes). Use a slotted spoon to transfer gnocchi directly into the simmering tomato sauce, reserving about 1/4 cup cooking water.

If using uncooked packaged gnocchi that instructs baking without boiling, simply toss dry gnocchi with a few spoonfuls of sauce to coat — otherwise follow the boiling step above.

Combine

Gently fold the cooked gnocchi in the saucepan with the tomato sauce so every piece is coated. If the sauce seems too thick, add up to the reserved 1/4 cup cooking water to loosen slightly.

Transfer half of the sauced gnocchi to the prepared baking dish, sprinkle half the shredded mozzarella and half the grated Parmesan over it, then add remaining gnocchi and top with the rest of the mozzarella and Parmesan.

Scatter torn fresh basil leaves between layers or on top so some bake into the dish and some remain fresh.

Place the dish in the preheated oven and bake 12–15 minutes, until cheese is melted and bubbling and edges begin to brown.

For a golden top, switch to broil on high for 1–2 minutes — watch carefully to avoid burning.

Remove from oven and let rest 5 minutes so the sauce thickens slightly and servings set.

Garnish with remaining fresh basil leaves and drizzle 1 tsp olive oil over the top.

Serve warm. Optionally pass extra grated Parmesan at the table.