Sunday, July 11, 2021

Baked Gnocchi With Tomatoes and Basil

Baked gnocchi with fresh tomatoes and fresh  basil is one of the best baked meal of the season. Summer is the season for loads of fresh tomatoes and basil. The fresh veggies and herbs of the season always make the most tastiest meal even with less ingredients. Along with a little mozzarella is heaven. Tomatoes, basil, and mozzarella are the perfect flavor partners and thus baked gnocchi is full of all these flavors to make a comforting and satisfying meal.

Fresh tomatoes are always juicy and very flavorful. I like to preserve the juices when it bakes and the gnocchi absorbs all the juices. So I have used the tomatoes without removing the inner seeds and juices. If you don’t prefer, squeeze it out and bake.  The added dried basil also adds flavor to the tomatoes while baking. The fresh basil added in the following step of baking fills your home with inviting aroma. Add more basil if you prefer.

This is an eggless recipe using homemade eggless gnocchi. Any gnocchi of your choice can be used in the recipe.

When in a hurry even gnocchi can be baked with marinara, cheese, and pesto for a great meal. But the flavors from the fresh tomatoes and basil would make the meal extra special. Baked pasta meals are always tasty like the Baked Feta Pasta. If you love Mexican flavors then Mexican Pasta bake will be the perfect choice. RoastedTomatoes and Red Pepper Sauce with Pasta is an amazing meal which I make often with my home grown bounty. 

We are baking with fresh tomatoes and fresh basil in our #BakingbBloggers group this month. Sue of Palatable Pastime is hosting this event. 

Serves 4-6

Eggless gnocchi - one and quarter pounds
Tomatoes - 2 pounds, quartered
Salt - 3/4 plus 1 tsp
Olive oil - 2 tbsp
Pepper - 1/2 tsp
Dried basil - 1 tsp
Garlic - 2 tbsp
Onions - 1.5 cups, sliced
Water to boil gnocchi
Mozzarella balls - 16, halved
Fresh basil - 1/3 cup, chopped
Pine nuts - 2 tbsp, toasted


Preheat the oven to 400 degrees F.  Add the quartered tomatoes, sliced onions, and garlic to a baking tray. Add salt, olive oil, pepper, dried basil and toss well. Baje in the tray or in a baking dish fir 40-45 minutes.

In the meantime, cook the gnocchi and set aside. Gnocchi should be done in 4-5 minutes. It rises to the too and floats when cooked.

Remove the tomatoes from the oven.

Mash the tomatoes gently. The juices from the tomatoes make the sauce.

Add the cooked, gnocchi, halved mozzarella balls, and quarter cup fresh basil. Sprinkle vegan Parmesan. Mix well and bake for 20-22 minutes or until the mixture is bubbly and the cheese melted.

Remove from the oven.

Garnish with the rest of chopped basil and pine nuts.

Serve warm.

Below are the recipe links we shared today for this month's #BakingBloggers -Tomatoes and Fresh Basil. Thanks, Sue!


  1. This is such a delicious and quick Meatless Monday meal. Love it.

  2. So, this is now totally on my list of recipes to try...and SOON! Sounds amazing!

  3. That sounds delicious! I've never made gnocchi before. I need to fix that.

  4. I read somewhere many years ago that a lot of the flavor in tomatoes is found in the peel and seed parts so I rarely discard them. And, of course, roasting them concentrates the flavors. Your dish looks wonderful!