I can’t be the only person who didn’t know you could bake gnocchi like this?! It’s a game-changing technique, and I love how well it works here.

This is very much a riff on the viral baked feta pasta (as is this recipe for baked burrata and tomato pasta), but this one is even EASIER. That’s because there’s no need to cook the gnocchi separately. All you need to do is add everything to a sheet pan or oven dish and pop it into the oven to get charred and jammy. 30 minutes later, you’ll have the most gorgeous, comforting meal that feels far more than the sum of its parts.

The gnocchi gets lovely and crispy around the edges too, providing another texture, and I’ve never had gnocchi like it. It’s incredibly delicious and one that’s a regular on my weekly menu rotation. It’s a great one to play around with too – add sliced red onion, bell peppers, and throw in frozen peas, diced chorizo, or little nuggets of sausage meat. Once you know the technique, you can make it your own.

If you’re as much of a fan of easy one-pan recipes as I am, try this one-pot green goddess lasagna, one-pot ‘Marry Me’ chicken meatballs, one-pot Cowboy Casserole or one-pot butternut squash mac and cheese next!

Why You’ll Love This Gnocchi

• Minimal prep, but maximum flavor. Toss everything – including the uncooked gnocchi – onto your pan and let the oven do all the work!
• Super customizable. It’s brilliant way to use up odds and ends in your veg drawer and easy to add extra protein.
• Quick and weeknight friendly. You’ll have the gnocchi on the table within 30 minutes, and there’s hardly any hands-on time.

Ingredients You’ll Need

• Boursin cheese. This gorgeously creamy, herby French soft cheese is similar to whipped cream cheese and breaks down into the most wonderful base for the sauce here. If you can’t find it, use flavored cream cheese (garlic and herb is ideal), or regular cream cheese. Or, use feta.
• Gnocchi. I’m using fresh potato gnocchi that you’ll usually find in the refrigerator section at the grocery store, but this also works with shelf-stable gnocchi.
• Tomatoes. Try to go for good quality vine cherry tomatoes if you can – the flavor is SO much better. But you can use any tomatoes you like, just keep the weight roughly the same. You can use large tomatoes, just chop them into little pieces first.
• Zucchini. This is an excellent way to use up any rogue zucchini you might have lying around, and an easy way to add another vegetable to the recipe. Dicing the zucchini into small pieces will help them cook fast, providing another creamy element to the sauce as they break down in the oven.

How to Make Baked Boursin Gnocchi

This is a step-by-step photo overview of how to make the gnocchi – you’ll find the full ingredients list with quantities and the instructions in the recipe at the bottom of the page.

1. Add your tomatoes, chopped zucchini, gnocchi, garlic, and seasoning to a large oven dish, then drizzle with olive oil and toss through. Place your Boursin in the middle of the dish, then pop it into the oven.

2. Once the tomatoes look charred and jammy, the gnocchi is crispy around the edges, and the Boursin is golden and oozy, remove the dish from the oven.

3. Use the back of a fork or spoon to press down on the Boursin and tomatoes, then mix through the gnocchi to create that gorgeous sauce. Scatter with basil and parmesan, then mix again.

4. Divide the gnocchi between plates to serve. A little drizzle of spicy chili oil would be an excellent little addition, as would crunchy parmesan crisps!

Baked Boursin Gnocchi FAQs

Watch How to Make the Gnocchi

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