by 
This Gnocchi Bake is comforting, delicious and packed with a range of different veggies. A family-friendly alternative to a pasta bake that works for all ages.
If your family loves a good pasta bake, this gnocchi version is a delicious alternative. Finished with a gooey cheese topping, it's pure comfort food.
Reasons to Love This Recipe
- A great way to use up vegetables that are coming to the end of their life.
- Flexible texture - blend the sauce smooth or keep it chunky to suit your family.
- Comforting, familiar flavors that the whole family can enjoy.
Ingredient Information and Substitutions
- Flavor Base (onion, celery, carrot & garlic).
A classic aromatic vegetable base that adds natural sweetness and a depth of flavor to the sauce. - Extra Vegetables (bell pepper & zucchini)
These can be swapped for other vegetables such as baby spinach, kale, peas, mushrooms, broccoli depending on taste buds and availability. - Dried & Fresh Herbs
Italian seasoning (herbs) vary by brand but usually include a mix of basil, oregano, rosemary, parsley and thyme. Some optional red pepper flakes is also a good add if you like a bit of heat. - Passata
Passata (pureed, strained tomatoes) creates a smooth sauce base. If unavailable, substitute with canned crushed tomatoes plus 1 tablespoon of tomato paste (the sauce will be chunkier.) - Stock / Broth
Used to thin the sauce, chicken stock or vegetable stock both work well. - Gnocchi
Store bought gnocchi (shelf stable gnocchi). I have only tested using shelf-stable potato gnocchi but other types, such as fresh gnocchi, sweet potato gnocchi, cauliflower gnocchi may also work, but results may vary depending on the brand and moisture content. - Cheese
Any good melting cheese such as Mozzarella, Cheddar or a combination of both.
Step-by-Step Instructions (with Images)
- Cook Vegetables: Heat olive oil in a large frying pan over medium heat. Add the onion, garlic, celery, carrots, bell pepper and zucchini, and cook until softened.
- Simmer Sauce: Add the passata, stock, and Italian seasoning. Bring to a gentle simmer and cook until the vegetables are render and the sauce thickens slightly.
Optional: Blend the sauce for a smoother texture.
- Pan Fry Gnocchi: While the sauce simmers, heat olive oil in a separate frying pan over medium heat. Add the gnocchi and cook until lightly golden.
- Assemble & Bake: Stir the pan-fried gnocchi and torn basil through the sauce. Transfer to a baking dish, sprinkle with cheese, and bake until heated through and lightly golden.
Serving Suggestions
Serve this gnocchi bake as a comforting main meal, or offer it as a side dish alongside grilled chicken or fish.
Storage Instructions
- Make ahead: The vegetable and tomato sauce can be prepared in advance and stored in an airtight container in the fridge for up to two days or frozen for up to three months. Assemble and cook the dish before serving for best results.
- Storing Leftovers: Leftovers can be stored in the refrigerator for up to two days. Keep in mind that the gnocchi may soften further as it sits.
- Freezing: I haven't tested freezing and reheating the fully assembled dish, so can't guarantee results.
Recipe FAQs
Gnocchi can be offered after 6 months, once your baby is developmentally ready for soilids and is established on finger foods. However, every baby is different and considerations apply:
Allergens: Gnocchi often contains wheat and egg, and this dish also contains dairy (cheese), all common allergens. Make sure these have been introduced separately and safely before offering the recipe.
Sodium: Be mindful of salt levels. Use low sodium or homemade baby friendly stock and go easy on the cheese.
Choking: Gnocchi can vary in size and the texture and shape can pose a choking risk. Ensure the gnocchi is cooked to very soft and flatten it with the back of a fork after cooking to create larger, thinner pieces before serving.
Alternatively cut into strips or smaller pieces, depending on age and stage of baby.
Always supervise babies duiring meals and ensure they are seated upright in a safe eating environment.
This information is provided for general guidance only and is not a substitute for professional medical advice. Always seek personalised advice from your health professional if you have concerns. 
This gnocchi bake works best as a side dish served with protein such as chicken or fish. If you'd like to increase the protein content within the dish itself, there are a few easy options:
Stir through shredded cooked chicken, cooked sausage meat, or small meatballs before baking.
Add a can of drained lentils, chickpeas or white beans to the sauce.
Replace the tomato sauce with this lentil-based pasta sauce for a smoother sauce with added plant protein.
While it isn't strictly necessary, pan-frying the gnocchi before baking gives the best texture and is the method used in this recipe. Without this step, the gnocchi can remain dense and doughy once baked, which can give it an undercooked texture.
Pan frying helps the gnocchi soften properly.
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Vegetable Gnocchi Bake
Equipment
- Large Deep Skillet
- Skillet
- Baking Dish
Ingredients
- 2 tablespoon olive oil (split)
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 1 Carrot, grated
- 1 tsp minced garlic
- 1 bell pepper (capsicum), finely chopped
- 1 zucchini, grated
- 2 cups (500g) passata (strained tomatoes)
- 2 tsp Italian seasoning
- ½ cup (125ml) vegetable stock or broth
- 4 basil leaves, torn
- 1 pack (1lb / 500g) shelf stable gnocchi
- ¼ cup (65g) shredded cheese (mozzarella, cheddar etc),
Instructions
- Preheat oven to 350℉ / 180℃
- In a large skillet, heat 1tbsp of olive oil over medium heat. Add the onion, garlic, celery, carrot and bell pepper. Saute until softened, around 5-6 minutes.
- Add the zucchini and saute for a further 5 mins.
- Add the passata, stock and Italian herbs. Bring to a simmer and cook for around 15 mins. Season to taste (skip seasoning if serving to a baby/young child)
- While the sauce simmers, heat the remaining 1tbsp of oil in a seperate skillet, over medium heat. Add the gnocchi and pan-fry for around 7 mins, until lightly golden.
- Add the pan-fried gnocchi and torn basil leaves to the tomato sauce and mix together. Transfer to a baking dish, top with cheese and bake for 15-20 mins, or until heated through and the cheese is melted and lightly golden.
Video
Recipe Notes
- Passata - If you can not find passata you can replace with canned crushed tomatoes and 1 tablespoon of tomato paste. You may need to cook the sauce for longer to allow the tomatoes to break down.
- Stock - Use homemade or reduced sodium stock (or replace with water) if cooking for a baby/toddler. *See FAQ section for notes on serving this recipe to baby.
- Cheese - Use your family's favourite melting cheese (eg mozzarella, cheddar) or mix and match a range of cheeses. Mozzarella is probably most commonly used in a dish like this but my children like the sharp taste of a mature cheddar cheese.
- Sauce - This is a chunky sauce, if this would be off putting for your children you could blend the sauce.
Neelum C
I made this for the family and it was delicious. I blended the sauce to hide the veg from the kids. We had fresh soda bread to mop up the sauce. Next time I make it i might try it with double the amount of gnocchi. There was a lot of sauce.
Amy
Thanks Neelum, I wonder if it was more saucy because you blended it? Glad you enjoyed it!
Katalin
Loved it!! Was a hit for my one year old
Jo
This recipe is amazing! I cook it regularly for my family. My husband dislikes gnocchi but loves it cooked like this - he even rated it as one of his all time favourite dinners (and is usually a big meat eater unlike me) Thank you!
Amy
Brilliant! This has made my day! 🙂
CC
Another hit! My little one prefers it without the cheese baked and with grated Parmesan on to which also works.. One for everyone!
Amy
Thanks for the feedback, CC! Grated parmesan on top sounds perfect 🙂
Vanessa
Lived it and how chunky the sauce was! Can't wait to make this with homemade gnocchi when i have more time. I doubled the recipe to give us lunch the next day.
Amy
Hi Vanessa, glad you enjoyed it and thanks for taking the time to rate and review :). It is always good to double up 🙂