Gnocchi al Forno al Ragù (Baked Gnocchi with Ragu)
Soft potato gnocchi baked in ragu and béchamel under melted mozzarella, an easy midweek bake with a crisp golden top.
Made with Slow cooked ragu and White bechamel sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £2.48 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Rub the oil around a large baking dish.
- 2
Warm your ready made ragu (see the base recipe) in a pan with 4 tbsp water for 5 to 8 minutes until loose and hot. Stir in the gnocchi straight from the pack, without boiling it.
7 min - 3
Tip everything into the dish. Dot with spoonfuls of your ready made béchamel (see the base recipe), then scatter over the mozzarella and Parmesan.
- 4
Bake for 20 to 25 minutes, until the top is golden and bubbling and the gnocchi is soft and steaming hot all the way through.
23 min - 5
Rest for 3 minutes, then top with basil leaves and serve.
Tips
- There is no need to boil the gnocchi. It cooks in the sauce, soaking up flavour, as long as the sauce is loose enough.
- Add a splash of water if the mixture looks stiff before baking. The gnocchi absorbs moisture as it cooks.
- Finish under a hot grill for 2 minutes if you like a darker, crisper top.
Storing and freezing
Cool within 90 minutes and keep in the fridge for up to 2 days. Reheat in a covered dish until steaming hot all the way through, once only. Gnocchi can turn soft after freezing, so it is best eaten fresh.
Questions
Can I use homemade gnocchi?
Yes. Boil it first for 2 to 3 minutes until it floats, then drain and mix into the hot ragu. Shop bought chilled gnocchi can go in raw because it cooks in the bake.
Can I make it gluten free?
Use gluten free gnocchi, which is sold in most big supermarkets, and a béchamel made with gluten free flour. The ragu in the base is already gluten free. Check every label.
How is this different from gnocchi alla Sorrentina?
Sorrentina uses a simple tomato sauce and mozzarella. This version uses meat ragu and a spoonful of béchamel for a richer, creamier bake.
More made with slow cooked ragu
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.