Gnocchi with Tomato and Mozzarella

By the GetYourMacros team · 2 September 2026

Soft potato gnocchi baked in a rich tomato sauce with melting light mozzarella and fresh basil.

• Time 20 min
• Course First course
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, dairy

Ingredients (1 serving)

• 160 g Potato gnocchi
• 150 g Tomato passata
• 80 g Light mozzarella
• 10 g Parmesan
• 5 ml Extra virgin olive oil
• Fresh basil to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. In a small pan, simmer the tomato passata with a pinch of salt and a few basil leaves for 10 minutes.
2. Bring a large pot of salted water to a boil and preheat your oven to 200°C.
3. Dice the light mozzarella into small cubes and set aside.
4. Cook the gnocchi in boiling water; drain them with a slotted spoon as soon as they float to the surface.
5. Mix the gnocchi with the tomato sauce and half of the mozzarella cubes.
6. Transfer to a small baking dish, top with the remaining mozzarella and grated parmesan.
7. Bake for 5–8 minutes until the cheese is bubbly and slightly golden.
8. Finish with a drizzle of extra virgin olive oil and fresh basil before serving.

Tips

• Using light mozzarella significantly reduces fat while keeping the classic stringy texture of this dish.
• For a crispier top, turn on the grill function during the last 2 minutes of baking.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.