Baked Gnocchi with Bacon, Tomato and Mozzarella: The Ultimate Comfort Food

There’s something magical about the combination of pillowy gnocchi, crispy bacon, sweet tomatoes, and melted mozzarella that makes this dish irresistible. I’ve been perfecting this recipe for years, and it’s become my go-to comfort food when I need something warming, satisfying, and incredibly delicious. Whether you’re cooking for a family dinner or hosting friends, this baked gnocchi dish never fails to impress.

What I love most about this recipe is how the gnocchi transforms in the oven. Instead of the usual boiled texture, they develop a beautiful golden crust on the outside while remaining tender inside. Combined with the smoky bacon, tangy tomato sauce, and stretchy mozzarella, it’s a texture and flavor explosion that will have everyone asking for seconds.

Why You’ll Love This Recipe

I remember the first time I made this baked gnocchi dish. It was a cold winter evening, and I wanted something comforting but didn’t have much time. This recipe came together so quickly, and the result was far better than I’d anticipated. Since then, I’ve made it countless times, tweaking and perfecting it along the way.

What makes this recipe special is:

• Quick preparation: Most of the cooking happens in the oven
• Adaptable: Works with store-bought or homemade gnocchi and sauce
• Crowd-pleaser: Adults and children alike love this combination
• Make-ahead friendly: Can be prepared in advance and baked when needed
• One-dish meal: Everything cooks together for maximum flavor and minimal cleanup

Ingredients

For this mouthwatering baked gnocchi, you’ll need:

Optional Additions

• Baby spinach: 2 cups, for added nutrition
• Sun-dried tomatoes: 1/4 cup, chopped, for intense tomato flavor
• Pine nuts: 2 tablespoons, toasted, for texture contrast
• Ricotta cheese: 1/2 cup, dolloped on top before baking for creamy pockets

Equipment Needed

Before starting, gather these kitchen tools:

• Large skillet or frying pan
• Oven-safe baking dish (approximately 9×13 inches)
• Cutting board and sharp knife
• Wooden spoon or spatula
• Cheese grater
• Measuring cups and spoons

Step-by-Step Instructions

Preparation

1. Preheat your oven to 200°C (390°F).
2. Dice the bacon into small pieces.
3. Finely chop the onion and mince the garlic.
4. Halve the cherry tomatoes.
5. Tear the mozzarella into bite-sized pieces.
6. Grate the Parmesan cheese.
7. Roughly tear the basil leaves.

Cooking Process

Step 1: Cook the Bacon

1. Heat a large skillet over medium heat.
2. Add the diced bacon and cook until crispy, about 5-7 minutes.
3. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving the bacon fat in the pan.

I love the aroma that fills my kitchen at this stage – there’s something about bacon sizzling that makes everyone gravitate toward the cooking space!

Step 2: Sauté the Aromatics

1. Add the chopped onion to the bacon fat in the skillet.
2. Cook over medium heat until softened and translucent, about 4-5 minutes.
3. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Season with a pinch of salt and pepper.

The key here is not to burn the garlic – it can go from perfect to bitter in seconds. I keep a close eye on it and stir constantly after adding it to the pan.

Step 3: Prepare the Sauce

1. Add the halved cherry tomatoes to the skillet with the onions and garlic.
2. Cook for 2-3 minutes until the tomatoes begin to soften and release their juices.
3. Pour in the tomato sauce and stir to combine.
4. Bring to a gentle simmer and cook for 5 minutes.
5. Add most of the torn basil leaves (save some for garnish) and the cooked bacon.
6. Season to taste with salt, pepper, and red pepper flakes if using.

This is where the magic happens – the sweet cherry tomatoes burst and mingle with the sauce, while the bacon adds its smoky depth. I sometimes add a splash of water if the sauce seems too thick.

Step 4: Assembly

1. Add the uncooked gnocchi directly to the sauce and stir gently to coat.
2. Transfer the mixture to an oven-safe baking dish.
3. Top with torn mozzarella pieces.
4. Sprinkle with grated Parmesan cheese.

The beauty of this recipe is that the gnocchi cooks directly in the sauce – no pre-boiling required! This not only saves time but allows the gnocchi to absorb all those wonderful flavors.

Step 5: Baking

1. Bake in the preheated oven for 25-30 minutes until the gnocchi is tender and the top is golden and bubbly.
2. Let it rest for 5 minutes before serving.
3. Garnish with the remaining fresh basil leaves.

I watch carefully during the last few minutes of baking. That perfect moment when the cheese is bubbling and just starting to brown on top signals that dinner is ready!

Tips for Perfect Baked Gnocchi

After making this dish countless times, I’ve discovered a few secrets that take it from good to exceptional:

Gnocchi Selection

I’ve tried many types of gnocchi, and here’s what I’ve learned:

• Shelf-stable gnocchi: These work perfectly and are convenient to keep in the pantry.
• Fresh refrigerated gnocchi: Slightly more delicate but excellent texture.
• Homemade gnocchi: If you have the time, homemade gnocchi elevates this dish to restaurant quality.
• Gluten-free gnocchi: Works well as a substitute, though they may need a few extra minutes of cooking time.

Bacon Alternatives

While traditional bacon is my preference, these alternatives work beautifully:

• Pancetta: For an Italian twist
• Turkey bacon: For a lighter option
• Smoked tofu: Cut into small cubes and crisped in oil for a vegetarian version
• Mushrooms: Sautéed until golden for a meat-free umami boost

Cheese Considerations

The cheese makes this dish incredibly comforting. Here are my recommendations:

• Use fresh mozzarella for the best melt and texture
• Pat the mozzarella dry with paper towels before tearing to prevent excessive moisture
• For a sharper flavor, mix in some provolone or fontina
• A dollop of mascarpone stirred into the sauce before baking adds incredible richness

Make-Ahead Options

This dish is perfect for busy days because it can be prepared in stages:

• Complete preparation: Assemble everything but don’t bake. Refrigerate for up to 24 hours, then bake when ready (may need 5-10 extra minutes if baking cold).
• Partial preparation: Cook the bacon, onions, and sauce up to 2 days ahead. Store in the refrigerator, then assemble with the gnocchi and cheese before baking.
• Freezing: The fully assembled but unbaked dish can be frozen for up to 1 month. Thaw overnight in the refrigerator before baking.

Nutritional Information

Here’s the approximate nutritional breakdown per serving (based on 4 servings):

*Percent Daily Values are based on a 2,000 calorie diet.

Note: These values are estimates and may vary based on specific ingredients used.

Variations to Try

Over the years, I’ve experimented with numerous variations of this recipe. Here are some of my favorites:

Mediterranean Version

• Add 1/2 cup sliced black olives
• Include 1/4 cup chopped sun-dried tomatoes
• Top with crumbled feta instead of mozzarella
• Garnish with fresh oregano instead of basil

Veggie-Loaded Option

• Add 1 cup sliced mushrooms (sauté with the onions)
• Include 1 diced bell pepper
• Stir in 2 cups fresh spinach or kale just before transferring to the baking dish
• Top with nutritional yeast for a dairy-free option

Spicy Variation

• Add 1 diced jalapeño with the onions
• Include 1/2 teaspoon dried chili flakes in the sauce
• Use pepper jack cheese in addition to or instead of mozzarella
• Garnish with sliced fresh chilies

Serving Suggestions

When I serve this baked gnocchi, I like to keep the accompaniments simple to let the main dish shine:

Side Dishes

• Simple green salad: Dressed with lemon juice and olive oil
• Garlic bread: For soaking up the delicious sauce
• Roasted vegetables: Especially zucchini, eggplant, or bell peppers
• Steamed broccoli: A light counterpoint to the rich gnocchi

Beverage Pairings

• Sparkling water: With a squeeze of lemon or lime
• Iced tea: Particularly unsweetened with a sprig of mint
• Italian soda: For a festive touch
• Cranberry juice: The tartness complements the rich dish beautifully

Storage and Reheating

One of the reasons I love this dish is how well the leftovers keep. Here’s how I handle storage and reheating:

Refrigerator Storage

1. Cool the baked gnocchi completely.
2. Cover the baking dish with plastic wrap or transfer leftovers to an airtight container.
3. Refrigerate for up to 3 days.

Freezer Storage

1. Cool the baked gnocchi completely.
2. Cover tightly with plastic wrap and then aluminum foil, or transfer to a freezer-safe container.
3. Freeze for up to 2 months.
4. Label with the date and reheating instructions.

Reheating Methods

For the best texture when reheating:

• Oven method: Cover with foil and reheat at 180°C (350°F) for 20-25 minutes until heated through. Remove foil for the last 5 minutes to re-crisp the top.
• Microwave method: For individual portions, microwave on medium power for 2-3 minutes, stirring halfway through if possible.
• Air fryer method: Reheat at 160°C (320°F) for 5-7 minutes for a crispy top.

I find the oven method preserves the texture best, but the microwave works well when I’m in a hurry.

Frequently Asked Questions

After sharing this recipe with friends and family, I’ve received many questions. Here are the most common ones:

Q: Do I need to boil the gnocchi first?

No! That’s one of the beautiful things about this recipe. The uncooked gnocchi goes directly into the sauce and bakes to perfection in the oven. It saves time and allows the gnocchi to absorb the sauce flavors.

Q: Can I make this vegetarian?

Absolutely! Simply omit the bacon and use 1 tablespoon of olive oil to sauté the onions and garlic. You might want to add a pinch of smoked paprika to replace the smoky bacon flavor. Sautéed mushrooms make an excellent bacon substitute for texture and umami.

Q: My family doesn’t like mozzarella. Can I use a different cheese?

Yes! Fontina, provolone, or a mild cheddar would all work well. You’re looking for a cheese that melts nicely. For something different, try a combination of Gruyère and Emmental for a Swiss twist.

Q: Can I use sweet potato gnocchi for this recipe?

Yes, sweet potato gnocchi works beautifully in this recipe. The subtle sweetness complements the smoky bacon and tangy tomatoes. The cooking time remains the same.

Q: My sauce seems too watery after baking. What went wrong?

This usually happens if the mozzarella was very moist or if very juicy tomatoes were used. To prevent this: 1) Pat the mozzarella dry with paper towels before adding it, 2) Let the cherry tomatoes cook down a bit longer before adding the sauce, or 3) Use a slightly thicker tomato sauce to begin with.

Q: Is there a way to make this dairy-free?

Yes! Replace the mozzarella with a good quality dairy-free mozzarella alternative. For the Parmesan, either omit it or use nutritional yeast for a cheesy flavor. Many dairy-free cheese alternatives now melt quite well for dishes like this.

Q: Can I add protein other than bacon to make it more filling?

Certainly! Cooked chicken, Italian sausage, ground beef, or even shrimp can be added to the sauce before baking. Just make sure any meat is fully cooked before adding to the dish.

Final Thoughts

What started as a simple weeknight dinner experiment has become one of my signature dishes. There’s something special about pulling a bubbling dish of baked gnocchi from the oven, seeing the golden cheese, and inhaling the aroma of tomatoes, basil, and bacon.

I love how versatile this recipe is – I’ve made it for casual family dinners and dressed it up for dinner parties. I’ve prepared it in advance for busy weeks and thrown it together last minute when unexpected guests arrive. No matter the occasion, it never disappoints.

The beauty of cooking is in sharing, adapting, and making recipes your own. I hope this baked gnocchi brings as much joy to your table as it has to mine. Don’t be afraid to experiment with different add-ins or seasonings – cooking should be creative and fun!

If you try this recipe, I’d love to know how it turns out for you and what personal touches you add to make it your own. Happy cooking!