5-Ingredient Skillet Gnocchi
This is one of those dinners I turn to when the week has been busy and I still want something that tastes like effort without the fuss. It’s comforting, fast, and satisfies the craving for something saucy and cheesy. The skillet does most of the work—no rolling, no boiling in a separate pot, and only five ingredients to buy or keep on hand.
Because this recipe uses store-bought gnocchi and a jarred marinara, it’s approachable for cooks of any level. The technique focuses on timing: gently simmer the gnocchi so they cook through and finish under the broiler for that melty, bubbly mozzarella finish. The result is rustic, homey, and unfussy.
I’ll walk you through the ingredients, the exact steps from the skillet to the broiler, and practical tips so you won’t burn the garlic or overcook the cheese. There are short shopping suggestions, storage notes, and quick answers to questions I get from readers who try this on a weeknight.
Ingredients
- 1 tablespoon olive oil — for gently sautéing the garlic and giving the sauce a glossy base.
- 2 cloves garlic, minced — adds aromatic depth; avoid browning to keep it mellow.
- 1 (25.25 oz) jar DeLallo marinara sauce — the sauce provides the tomato base and seasoning; using the whole jar keeps the gnocchi saucy.
- 16 oz DeLallo Gnocchi — cook straight from the package in the skillet so flavors meld with the sauce.
- Salt and black pepper to taste — adjust while simmering to balance the jarred sauce.
- 8 oz fresh mozzarella cheese, sliced — melts into creamy pockets; arrange slices evenly for uniform melt.
- 1/3 cup chopped basil — optional, used as a fresh garnish to brighten the finished dish.
Your Shopping Guide
Buy good-quality, store-bought components and this dish will taste far better than its short ingredient list suggests. Look for a recognizable brand of marinara you enjoy; the flavor of the sauce is front-and-center here. The recipe calls for DeLallo products in the source, but use a brand you like if DeLallo isn’t available.
Fresh mozzarella is worth buying in a ball or log and slicing yourself. Pre-shredded cheeses contain anti-caking agents that affect melt and texture. For basil, buy a small bunch and chop just before serving so it stays vivid and fragrant.
If you can, pick gnocchi made with potato and flour (the typical type in grocery aisles). Avoid frozen varieties unless that’s what you prefer—the cooking time will differ slightly. Keep pantry staples like olive oil, salt, and pepper on hand since they’re the only seasonings you’ll need.
Build 5-Ingredient Skillet Gnocchi Step by Step
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add 2 cloves minced garlic and cook, stirring, about 2 minutes until fragrant (avoid letting the garlic brown).
- Pour in the entire (25.25 oz) jar DeLallo marinara sauce. Add 16 oz DeLallo gnocchi straight from the package, separating any pieces that are stuck together. Stir to combine and season with salt and black pepper to taste. Bring to a gentle simmer.
- Reduce heat to medium and simmer, stirring occasionally, until the gnocchi are soft and cooked through, about 5 to 6 minutes.
- Arrange 8 oz fresh mozzarella cheese slices evenly over the gnocchi. Preheat the oven broiler. When the broiler is hot, place the skillet under the broiler and heat until the cheese melts and is bubbly, about 2 to 3 minutes — watch closely to avoid burning.
- Remove the skillet from the oven. Garnish with 1/3 cup chopped basil, if using, and serve immediately.
What You’ll Love About This Recipe
Speed: It comes together in about 15–20 minutes from start to finish, which makes it perfect for busy nights or last-minute company. One pan means minimal cleanup and faster prep.
Comfort: The pillowy gnocchi soaked in tomato sauce and topped with molten mozzarella hits satisfying texture and flavor notes—rich, creamy, and balanced by fresh basil if you choose to use it.
Reliability: Using jarred marinara and packaged gnocchi reduces variables. The method is forgiving: simmer gently and keep an eye on the broiler, and you’ll end up with a dependable finish every time.
International Equivalents
Gnocchi is Italian by origin, and this skillet preparation leans into that tradition while embracing convenience. If you’re looking to adapt for international palates:
- Mediterranean twist: Add a little chopped fresh herbs at the end and serve with crusty bread to scoop up the sauce.
- Pan-European comfort: Swap the mozzarella for a melting cheese common in your region, and finish with a drizzle of good olive oil.
Tools & Equipment Needed
- Large oven-safe skillet — essential so you can move from stovetop to broiler without changing pans.
- Spoon or spatula — for stirring the gnocchi gently so pieces don’t break up.
- Knife and cutting board — to mince garlic and chop basil.
- Oven or broiler — to finish the mozzarella with a quick, bubbly top.
What Not to Do
Do not let the garlic brown. Garlic cooks fast and becomes bitter when overcooked; keep heat moderate and stir.
Do not overcrowd the pan. If your skillet is too small the sauce won’t simmer evenly and the gnocchi may steam instead of cooking through. Use a large skillet as directed.
Don’t walk away from the broiler. Broiling is high-heat and fast; the cheese can go from perfectly bubbly to burned in moments. Keep the oven door slightly ajar if your broiler allows and watch closely.
Seasonal Adaptations
Spring and summer: Finish with abundant fresh basil or a scattering of chopped fresh tomatoes if you want a brighter finish. A drizzle of high-quality olive oil right before serving enhances brightness.
Fall and winter: A heartier finish works well—consider stirring in a few roasted vegetables or wilted greens just before adding the cheese. Let the skillet sit for a minute or two after broiling to settle so servings are clean and the cheese doesn’t slide off.
Insider Tips
- Separate gnocchi pieces: Before adding the gnocchi to the skillet, run your fingers through the package to loosen any stuck pieces. This helps them heat and cook evenly.
- Gentle simmering: Keep the simmer low to medium once the sauce is in the pan; vigorous boiling can break the gnocchi apart.
- Even cheese layer: Arrange mozzarella slices so they overlap slightly; this creates more uniform melting and prevents hot spots of uncovered sauce.
- Basil timing: Add chopped basil after broiling so it retains its fresh flavor and color.
- Broiler distance: Position the rack so the skillet is a safe distance from the broiler element—close enough to melt the cheese in 2–3 minutes, not so close that it scorches.
Store, Freeze & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Because mozzarella will firm up when cold, reheat gently to restore the creaminess—cover the skillet or container with foil and warm in a 325°F oven until heated through.
Freezing is possible but not ideal for texture: gnocchi can become slightly gummy after freezing and thawing. If you decide to freeze, cool completely, place in a shallow airtight container, and freeze for up to 1 month. Thaw in the refrigerator overnight and reheat slowly in a covered skillet or oven until hot.
Frequently Asked Questions
Can I use frozen gnocchi? Yes, but cooking times may change. If using frozen gnocchi, add a minute or two to the simmering time and ensure they’re fully heated through before adding cheese.
My mozzarella burned under the broiler—what happened? The broiler cooks very quickly. Move the skillet slightly farther from the heat source and watch continuously. You can also tent a piece of foil over the cheese for part of the time and remove it for the last 30–60 seconds to get the bubbly finish without scorching.
Can I make this vegetarian/vegan? The base recipe is vegetarian if your marinara is vegetarian, but to make it vegan you’d need to substitute the mozzarella with a vegan melting cheese alternative and ensure your marinara contains no animal products.
Next Steps
Cook this the next time you want a fast, comforting meal that looks more impressive than it takes to assemble. Serve it with a simple green salad or roasted vegetables for a complete dinner. If you enjoyed this, try doubling the recipe for a small crowd or making it in individual oven-safe dishes for a slightly different presentation.
Leave a note in the comments with any tweaks you made—reader ideas help me refine and adapt these simple weeknight recipes. Happy cooking, and don’t forget to watch that broiler!
5-Ingredient Skillet Gnocchi
Ingredients
Equipment
Method
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add 2 cloves minced garlic and cook, stirring, about 2 minutes until fragrant (avoid letting the garlic brown).
- Pour in the entire (25.25 oz) jar DeLallo marinara sauce. Add 16 oz DeLallo gnocchi straight from the package, separating any pieces that are stuck together. Stir to combine and season with salt and black pepper to taste. Bring to a gentle simmer.
- Reduce heat to medium and simmer, stirring occasionally, until the gnocchi are soft and cooked through, about 5 to 6 minutes.
- Arrange 8 oz fresh mozzarella cheese slices evenly over the gnocchi. Preheat the oven broiler. When the broiler is hot, place the skillet under the broiler and heat until the cheese melts and is bubbly, about 2 to 3 minutes — watch closely to avoid burning.
- Remove the skillet from the oven. Garnish with 1/3 cup chopped basil, if using, and serve immediately.
