Pasta & Noodles Vegetarian

Spicy Baked Gnocchi

Soft gnocchi baked in a rich tomato sauce with chilli heat, courgette, cherry tomatoes, creamy mascarpone, and melted mozzarella. A comforting one-pan meal ready in under an hour.

By Ricky Robinson Updated June 11, 2024

This is a comforting meal that comes with a bit of kick. The soft, pillowy gnocchi gets coated in a rich tomato sauce infused with chilli oil and flakes, creating warmth without overwhelming the palate. Fresh cherry tomatoes and courgette bring sweetness and texture to the dish, while mascarpone adds a luscious, velvety richness.

The beauty of this dish is how it balances comfort with just enough heat to keep things interesting.

Topped with golden, bubbling mozzarella and fresh basil, this bake feels hearty and satisfying. It's the kind of meal that works for a quiet night in when you want something warming without too much effort.

Spicy Baked Gnocchi recipe image
Spicy Baked Gnocchi

The steps are straightforward. You sauté the vegetables to build flavour, stir in the sauces and gnocchi, then let the oven do the rest. The whole thing comes together in under an hour, making it a practical option when you need a proper meal but don't have all evening to cook.

If you're not keen on spicy food or if you're making this for children, you can easily adjust the heat. Reduce or leave out the chilli oil and flakes entirely, and it'll still taste good. The tomato base has enough depth on its own, and the mascarpone and mozzarella keep everything creamy and comforting. This flexibility makes it a versatile dish that works for different tastes without sacrificing flavour or that satisfying, baked finish.

Spicy Baked Gnocchi

Chilli Gnocchi Mascarpone
Total Time 45 min
Servings 4 servings
Calories 485 cal
Protein 18g

Ingredients

Equipment Needed

  • Large Frying Pan
  • Ovenproof Dish
  • Oven

Instructions

  1. 1
    Preheat the oven 180C then heat 1 tablespoon of chilli in a large frying pan. Add the onion, along with a pinch of salt and cook for 3-4 minutes until starting to soften. Then add the chili flakes and garlic paste, frying together for 1 minute.
  2. 2
    Add the cherry tomatoes & courgette then cook for 3-4 minutes until soft. Add the basil and the tomatoe purée and cook for another few minutes. Stir in the mascarpone and add the Passata. Stir together and simmer for 5 minutes. Finally, add the gnocchi and season with salt and pepper.
  3. 3
    Pour into an ovenproof dish. Tear the mozzarella ball into large chunks and scatter over the top of the gnocchi. Pour over some chilli oil and bake in the oven for 25-30 minutes until the mozzarella is melted and golden, and the gnocchi is cooked. Add the remain basil leaves on top and serve.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180C until warmed through.

Serving Suggestions

Serve hot with a simple green salad and crusty bread to mop up the sauce.

Spicy Baked Gnocchi

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