Name: Gnocchi Gratinati
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1.5 lb gnocchi; 1 cup fontina cheese (or any melty cheese you prefer); ½ cup parmigiano cheese (grated); 1 cup tomato passata; ¼ cup onion (finely chopped); 1 clove garlic (finely chopped); ½ Tbsp oregano; 3 Tbsp extra virgin olive oil (+ more for drizzling); salt and pepper (to taste)

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Gnocchi gratinati are pillowy potato gnocchi tossed in a simple tomato sauce, topped with cheese, a generous grating of Parmigiano Reggiano, and baked until bubbling and golden.

In Italy, you’ll often see variations of the gnocchi gratinati recipe. Some people add mozzarella, others go for besciamella sauce, and in the north, Fontina is a popular choice.

It’s one of those dishes that feels fancy but is actually super easy to make and perfect for a weeknight dinner, Sunday lunch, or any time you want to spoil yourself a little without a ton of work.

Close-up of the gooey cheese while taking gnocchi from the baking dish.

How to Make Gnocchi Gratinati

Start by heating a bit of olive oil in a pan over medium heat. Add the onion and cook it for about a minute, stirring constantly so it doesn’t burn.

Then toss in the garlic and cook just until you can smell it (don’t let it brown).

Now pour in the tomato passata, add oregano, and season with salt and pepper. Give it a minute to simmer.

Tomato sauce with onion and seasonings on a pan with a wooden spoon.

Then fill the passata bottle with half a cup of water, shake it like you mean it, and pour that into the pan too.

Let it all simmer gently for 10–15 minutes, or until the sauce thickens slightly and the onion is super soft and almost melts into the sauce.

Meanwhile, bring a big pot of salted water to a boil and cook your gnocchi. You’ll know they’re done when they float to the top. Just takes a couple of minutes.

Take them with a slotted spoon and add them straight into the pan with the sauce.

Sprinkle in half of the Parmigiano and stir until everything’s nicely coated and saucy.

Gnocchi coated in the tomato sauce, in a pan.

Preheat your oven to 360°F (180°C) and grease a baking dish with a drizzle of olive oil.

Spoon in half of the gnocchi, sprinkle with half the Fontina cheese.

Then repeat with the remaining gnocchi and the rest of the cheese. Top it all with the rest of the Parmigiano and one last drizzle of olive oil.

Gnocchi with tomato sauce in a pan, topped with cheese.

Bake for about 20–25 minutes, or until the top is golden and the cheese is bubbling nicely.

Let your gnocchi gratinati sit for 10 minutes before serving so the flavors settle and it’s even better.

Nonna’s Tips & Notes

Choose a good brand of gnocchi. Seriously, some fall apart the second they hit the boiling water. Not worth the headache.
Use a slotted spoon to scoop the gnocchi out of the water and straight into the sauce. Don’t dump them into a colander because they’re delicate little things and can break easily.
Want to make the sauce more flavorful and rich? Go ahead and add some pancetta or bacon, Italian sausage, or even a bit of ham. So delicious!
And if you’re trying to sneak in some veggies (for yourself or picky eaters), throw in diced zucchini, mushrooms, or even a bit of pumpkin into the sauce. It all works!
You can bake the gnocchi in small ramekins, but adjust the baking time to 10-15 minutes.

Make Ahead & Reheat

This gnocchi gratinati recipe is perfect if you’re planning ahead. They are a total lifesaver for busy days or when you’re hosting. Here are my steps for doing so:

Assemble everything up to 2 days in advance.
Cover the dish tightly with foil or plastic wrap, and keep it in the fridge until you’re ready to bake.
Let it sit at room temperature for about 20–30 minutes before it goes in the oven so it reach room temperature and bakes evenly.

They’re also great for potlucks or casual get-togethers. They’re easy to transport and reheat beautifully.

If you want to freeze them, assemble the dish but don’t bake it yet. Cover it well (double layer of foil if you’re freezing for more than a few days), and freeze for up to a month.

When you’re ready to eat, thaw it overnight in the fridge and bake as directed. You may need to add an extra 5–10 minutes to the bake time if it’s still a bit cold in the center.

To reheat the gnocchi gratinati leftovers, just pop a portion in the oven or microwave until warmed through. The top might not stay as crispy in the microwave, but the flavor is still amazing.

A few minutes under the broiler at the end helps bring that bubbly top back to life.

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