Baked Gnocchi with Zucchini & Tomatoes

Baked Gnocchi with Zucchini & Tomatoes: Your New Favorite One-Pan Wonder

Hey there, friends! Jackson here from Food Meld, and I’m about to share a dish that’s basically a warm hug from your oven. Imagine this: pillowy gnocchi snuggled up with juicy summer tomatoes, tender zucchini, and pools of golden, bubbly mozzarella. This Baked Gnocchi with Zucchini & Tomatoes isn’t just dinner—it’s a flavor explosion that happens in ONE pan while you kick back. Seriously, if “easy” and “unforgettable” had a love child, this would be it.

We’ve all had those nights where takeout menus look tempting, but your soul craves something real. That’s where this beauty shines. It’s rustic Italian comfort meets garden-fresh vibes, all baked into a dish that’s ready in 30 minutes flat. No fancy skills needed—just good ingredients doing glorious things together. I live for recipes like this: bold, comforting, and packed with those “wait, did *I* make this?!” moments. Whether you’re feeding a crowd or just treating yourself, this gnocchi bake is your ticket to a stress-free, flavor-packed meal. Let’s turn that oven on and make magic happen!

Why This Dish Tastes Like Sunshine

This recipe takes me straight back to my Grandma Lou’s porch in Georgia, where summer meant two things: sweat dripping down your glass of sweet tea, and mountains of squash and tomatoes from her garden. She’d shove a colander into my hands and say, “Jackson, make yourself useful!” as I’d haul in the day’s harvest. One sweltering August afternoon, I watched her toss garden zucchini with store-bought gnocchi (a “cheat” she’d wink about) into her cast-iron skillet. She layered it with tomatoes and cheese, slid it into the oven, and 20 minutes later… boom. Pure alchemy.

That dish became our tradition—a celebration of simplicity and abundance. Now, every time I smell zucchini sizzling in olive oil, I’m 10 years old again, barefoot on sticky linoleum, waiting for that first cheesy bite. It’s proof that the best food isn’t about perfection. It’s about tossing what you’ve got together with love and letting the oven do the rest. That’s the spirit I bring to Food Meld, and it’s baked right into every forkful here.

Baked Gnocchi with Zucchini & Tomatoes

---

• Author: Jackson Walker
• Total Time: 40 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Comfort food meets summer garden freshness in this cheesy baked gnocchi dish. Tender gnocchi is tossed with juicy tomatoes, sautéed zucchini, and melty mozzarella, all baked to golden perfection. It’s simple, satisfying, and packed with flavor — a one-dish wonder you’ll come back to again and again.

---

Ingredients

Scale 1x2x3x

3 cups zucchini, sliced and halved or quartered

1 cup onion, roughly diced

2 cloves garlic, minced

2 tbsp olive oil

1 (14.5 oz) can diced tomatoes with Italian spices

1 (17 oz) package gnocchi

2 cups sliced mozzarella cheese, divided

---

Instructions

Preheat oven to 400°F (200°C).

In a large oven-safe skillet or sauté pan, heat olive oil over medium heat. Add onion and garlic; cook until fragrant.

Stir in zucchini and cook for 5–7 minutes until just tender.

Add canned tomatoes (with juices) and gnocchi. Stir well and bring to a simmer.

Mix in half the mozzarella, then top with remaining cheese.

Transfer the skillet to the oven and bake for 15–20 minutes, until cheese is melted and golden.

Let cool slightly before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 410/serving
• Fat: 18g/serving
• Carbohydrates: 45g/serving
• Fiber: 5g/serving
• Protein: 16g/serving

Gather Your Flavor All-Stars

Here’s your squad for this one-pan wonder. Pro tip: Quality matters most with the tomatoes and cheese!

• 3 cups zucchini, sliced and halved or quartered – Look for firm, glossy zucchinis. No need to peel! The quarters create nice edges for caramelizing. Swap yellow squash or eggplant if needed.
• 1 cup onion, roughly diced – Yellow onions bring sweetness, but red onions add punch. No onion? Use 1 tsp onion powder stirred into tomatoes.
• 2 cloves garlic, minced – Fresh is best! Pre-minced works in a pinch (use 1 tsp).
• 2 tbsp olive oil – Extra virgin for flavor. Butter works too for extra richness.
• 1 (14.5 oz) can diced tomatoes with Italian spices – The MVP! Fire-roasted tomatoes add depth. No Italian blend? Add ½ tsp dried basil + oregano.
• 1 (17 oz) package gnocchi – Shelf-stat or refrigerated. Potato gnocchi is classic, but cauliflower gnocchi works (bake 5 mins less). No pre-boiling needed—genius, right?
• 2 cups sliced mozzarella cheese, divided – Fresh mozzarella melts like a dream. Shredded works, but slices create those gorgeous cheese pulls! Add parmesan for nuttiness.

Let’s Build Flavor, One Step at a Time

Ready? Grab your favorite oven-safe skillet (cast iron is my ride-or-die) and let’s roll:

1. Preheat & Prep: Crank that oven to 400°F (200°C). *Chef’s hack:* While it heats, chop your veggies. Uniform pieces = even cooking!
2. Sizzle Your Aromatics: Heat olive oil in your skillet over medium heat. Add onions and garlic. Stir 2-3 minutes until fragrant and soft—don’t let garlic brown! Burnt garlic = bitter regrets.
3. Zucchini Time: Toss in zucchini. Cook 5-7 minutes, stirring occasionally, until just tender but still bright green. *Pro move:* Season lightly with salt here to draw out moisture and deepen flavor.
4. Tomato Party: Pour in the entire can of tomatoes (juices included!). Stir, scraping any tasty browned bits off the pan bottom—that’s FLAVOR GOLD.
5. Gnocchi Joins In: Add gnocchi straight from the package. Gently fold into the saucy veg mix. Bring to a lively simmer (bubbles popping happily), then kill the heat. *Critical tip:* Don’t over-stir here—gnocchi can turn mushy!
6. Cheese Layer Magic: Sprinkle HALF the mozzarella over the gnocchi mixture. Stir just to combine—this creates gooey pockets INSIDE the bake. Top with the rest of the cheese in an even layer. *Showmanship:* Tuck a few tomato slices peeking out for color!
7. Bake to Glory: Slide the skillet into the oven. Bake 15-20 mins until cheese is molten gold with crispy edges. *Don’t walk away!* Cheese goes from perfect to scorched fast.
8. Rest & Resist: Let it cool 5 minutes. I know, it’s torture—but this lets the sauce thicken so it doesn’t run everywhere when you scoop.

Serving It Up Like a Pro

This dish is a showstopper right in the skillet! For a rustic vibe, set the whole pan on a trivet at the table. Grab a big spoon and watch everyone lean in. Pair it with:

• A crisp green salad with lemon vinaigrette to cut the richness
• Garlic bread (non-negotiable for sauce-mopping!)
• A chilled glass of Pinot Grigio or sparkling water with lemon

Garnish? A flurry of fresh basil ribbons or a crack of black pepper. Keep it simple—let those golden cheese bubbles shine!

Make It Your Own: Delicious Twists

This recipe loves a remix! Try these:

1. Protein Power: Add cooked Italian sausage, shredded chicken, or white beans with the tomatoes.
2. Spice It Up: Stir in ½ tsp red pepper flakes with the garlic, or top with Calabrian chile oil.
3. Veggie Bonanza: Swap zucchini for bell peppers, spinach (add last 2 mins of sautéing), or mushrooms.
4. Cheese Swap: Use fontina for nuttiness, or add ricotta dollops under the mozzarella.
5. Gluten-Free: Use GF gnocchi and double-check tomato can labels.

Jackson’s Kitchen Confessions

This recipe started as a “clean out the fridge” experiment! I once subbed pesto for half the tomatoes (game-changer) and forgot the mozzarella until the bake was done… so I broiled provolone on top. Chaos? Yes. Delicious? Absolutely. That’s the beauty here—it’s resilient. Over the years, I’ve learned two things: 1) Undercook the zucchini slightly before baking (it softens more in the oven), and 2) Always use an oven mitt to grab the skillet handle. (R.I.P. my favorite tea towel.)

One more thing: If your kids turn up their noses at “green stuff,” grate the zucchini instead of slicing. They’ll never know—and they’ll beg for seconds!

Your Questions, Answered

Q: Can I prep this ahead?
A: Totally! Sauté veggies and mix with tomatoes/gnocchi. Cool, cover, and fridge for up to 24 hours. Add cheese just before baking and add 5 mins to cook time.

Q: My gnocchi turned gummy. Help!
A: Over-stirring is the culprit! Gently fold ingredients—don’t vigorously stir once gnocchi is added. Also, avoid “potato starch” heavy brands; DeLallo or shelf-stable brands work best.

Q: No oven-safe skillet? Panic?
A: No sweat! Sauté in any pan, then transfer to a greased 9×13 baking dish. You might need 5 extra mins in the oven.

Q: Can I freeze leftovers?
A: Yes, but texture changes. Freeze portions in airtight containers. Reheat in a 350°F oven covered with foil (20-25 mins) to revive that crispy cheese.

Nutritional Info (Per Serving)

Calories: 410 kcal | Carbs: 45g | Protein: 16g | Fat: 18g | Fiber: 5g

Note: Stats are estimates. For lower fat, use part-skim mozzarella and reduce oil to 1 tbsp.

Final Thoughts: A Pan Full of Possibility

If there’s one thing I hope you take away from this dish, it’s that simple ingredients—when treated with love—can create magic. This Baked Gnocchi with Zucchini & Tomatoes isn’t just a recipe; it’s a reminder that dinner doesn’t have to be complicated to be comforting, memorable, and wildly satisfying. It’s the kind of meal that brings people closer, sparks stories around the table, and gets scraped clean before the last spoonful even cools.

Whether you’re pulling together a quick weeknight dinner or showing off a “wow” dish at a casual gathering, this skillet wonder brings rustic elegance with minimal effort. Don’t be afraid to riff, remix, or get creative with what’s in your fridge—this bake loves your personal touch.

So next time the takeout menu tempts you, remember: flavor this rich, this nostalgic, and this rewarding is just 30 minutes away. All you need is one pan, a little cheese, and a whole lotta heart.

See you back here soon for another Food Meld flavor adventure—until then, happy baking and don’t forget to save that last scoop for yourself. You earned it. 💛