Baked Gnocchi Casserole: Cheesy One-Pot Comfort Supper

Preheat your oven to 400°F (200°C / Gas Mark 6). Lightly grease your chosen baking dish or oven-safe skillet.

Heat the olive oil in a large pan over medium heat. Add the diced onion and a generous pinch of salt. Sauté for 5–7 minutes until softened and translucent, not browned.

Add the minced garlic and dried oregano. Cook for 1 minute until fragrant. Be careful not to burn the garlic.

Pour in the crushed tomatoes and vegetable stock. Stir well. Bring the mixture up to a gentle simmer. Reduce the heat and let the sauce bubble lightly for 5 minutes to allow the flavours to marry.

Remove the pan from the heat. Stir in the heavy cream, the chopped fresh basil, and half (3/4 cup) of the grated mozzarella. Season generously with salt and pepper.

Add the raw gnocchi directly into the sauce. Stir gently to ensure every piece is thoroughly coated. (The starch in the raw gnocchi will thicken the sauce beautifully as it bakes.)

If using a standard saucepan, pour the entire gnocchi mixture into the prepared baking dish. If using an oven-safe skillet, proceed directly.

Sprinkle the remaining 3/4 cup of mozzarella and the grated Parmesan evenly over the top of the dish.

Bake for 20–25 minutes, or until the sauce is visibly bubbling vigorously, the gnocchi is tender, and the cheese topping is melted, golden brown, and slightly crispy around the edges.

Remove from the oven and allow to rest for 5 minutes. The sauce will thicken slightly as it cools. Serve piping hot.