This is a really comforting meal which comes with a bit of kick. This Spicy Baked Gnocchi recipe combines soft, pillowy gnocchi with a rich, tomato-based sauce that’s infused with the warmth of chilli oil and chilli flakes.
Fresh cherry tomatoes and courgette add a touch of sweetness and texture, while creamy mascarpone ensures a luscious, velvety finish. Topped with gooey, golden mozzarella and fresh basil, this dish is both hearty and flavourful, perfect for a cosy night in.
It’s straightforward to make, so you can enjoy a homemade meal with minimal fuss. The steps are simple: sauté the vegetables, mix in the sauces and gnocchi, then bake until bubbly and golden.
This recipe is a delicious blend of textures and flavours that feels like a comforting hug in a bowl.
If you’re not a fan of spicy food or if you’re making this for children, you can easily adjust the heat to suit your taste. Simply reduce or omit the chilli oil and chilli flakes, and it will still be deliciously flavourful without the extra heat. This flexibility makes it a versatile dish that can cater to different preferences while still delivering on taste and comfort.
Spicy Baked Gnocchi
Ingredients
- 1 tbsp chilli oil
- 1 onion peeled and chopped
- 1 tbsp garlic paste
- 1 tsp chilli flakes
- 200g cherry tomatoes (cut in half)
- 1 courgette (cut into small cubes)
- 2 tbsp mascarpone
- 1 tbsp tomato puree
- 1 jar Passata
- Small bunch of basil (finely chopped, keep some leaves for garnish)
- 500g pack fresh gnocchi
- 1 mozzarella ball
Directions
- 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.
- 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.
- 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.
