This Mediterranean Gnocchi Bake is the perfect twist on a classic pasta bake. Inspired by the vibrant flavours of Pasta Puttanesca, it brings together anchovies, olives, sun-dried tomatoes, mushrooms and prosciutto in a rich tomato sauce, topped with bubbling Gruyère cheese and baked until golden. Whether you’re looking for a midweek dinner or a cosy weekend meal, this recipe delivers big flavour with minimal effort.
Ingredients for Mediterranean Gnocchi Bake
This Mediterranean gnocchi oven dish uses just a few pantry staples and fridge essentials. Here are some tips before you get started:
- Fresh gnocchi – Pillowy and quick-cooking. Use the refrigerated kind for best texture.
- Anchovies – Melt into the sauce and add deep umami flavour without tasting “fishy”.
- Mushrooms & onion – A savoury base that rounds out the richness.
- Olives & sun-dried tomatoes – Bring bold, briny contrast.
- Prosciutto – Adds a salty, crisp topping.
- Gruyère – Melts beautifully for that perfect golden finish.
How to Make This Gnocchi Bake – It’s So Simple!
- Make the sauce – Sauté onion, mushrooms, garlic, and anchovies. Stir in tomatoes, sun-dried tomatoes, and olives.
- Cook the gnocchi – Boil until they float, then stir into the sauce with a splash of cooking water and parsley.
- Grill and serve – Top with crisped prosciutto and grated Gruyère. Grill until golden and bubbling. Done!
Get the full instructions and quantities in the recipe card below.
5 Reasons to Love This Mediterranean Gnocchi Bake
- All the flavour of Pasta Puttanesca – with gnocchi – The bold mix of olives, anchovies, and tomatoes is just as satisfying combined with gnocchi. Mushrooms add earthiness, and crisped prosciutto gives a salty finish for a Mediterranean-style comfort dish.
- Golden, cheesy top layer – Gruyère melts beautifully and adds a rich, savoury finish that browns perfectly under the grill.
- Minimal cleanup –While the gnocchi is briefly boiled, the sauce and bake come together in a single ovenproof pan—no extra mess.
- Quick and weeknight-friendly – On the table in about 40 minutes, and elegant enough for casual dinner guests.
- Easily adaptable – Skip the anchovies and prosciutto for a vegetarian version. Try capers, spinach, or roasted red peppers as flavourful alternatives that still bring depth and balance.
If you love this Mediterranean Gnocchi Bake, you might also enjoy my similar recipe made with potatoes: Mediterranean Potato Bake.
- Or try one of these favourite gnocchi dishes for more cosy comfort food:
- Creamy Mushroom Gnocchi
- Gnocchi with Tomatoes & Burrata
- Baked Feta with Gnocchi
- Creamy Gnocchi with Mushrooms
Mediterranean Gnocchi Bake
This Mediterranean Gnocchi Bake combines the bold flavours of Pasta Puttanesca—anchovies, olives, and tomatoes—with crispy prosciutto and melty Gruyère for a cosy, comforting twist on a classic bake.
Ingredients
- 1 1/2 tablespoons olive oil, divided
- 70 g prosciutto, chopped (approximately 5 slices)
- 1 medium onion, finely chopped
- 100 g cremini mushrooms, sliced
- 2 cloves garlic, minced
- 4 anchovy fillets, finely chopped
- 1 x 400 g can crushed tomatoes (Polpa)
- 65 g sun-dried tomatoes packed in oil, drained and chopped (about 8 halves)
- 65 g pitted Kalamata olives, coarsely chopped (about 22 olives)
- 500 g fresh refrigerated gnocchi (store-bought)
- 60 ml reserved gnocchi cooking water (1/4 cup)
- handful of flat-leaf parsley coarsely chopped, plus extra for garnishing
- 125 g freshly grated Gruyere cheese
Method
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Crisp the prosciutto: Heat 1/2 tablespoon olive oil in a Ø26 cm ovenproof skillet over medium heat. Add the chopped prosciutto and cook for 3–5 minutes until lightly crisped. Remove and set aside.
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Sauté the vegetables: In the same skillet, add the remaining tablespoon olive oil. Add the onion and mushrooms, and sauté for 5–7 minutes until softened. Stir in the garlic and cook for 30 seconds. Add the anchovies and cook for 1 minute more.
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Make the sauce: Stir in the crushed tomatoes and bring to a light simmer. Add the sun-dried tomatoes and olives. Reduce heat to low and let it simmer gently while you cook the gnocchi.
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Cook the gnocchi: In a medium pot of boiling water, cook the gnocchi according to package instructions until they float to the top (about 3 minutes). Reserve 60 ml of the cooking water, then drain.
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Combine: Add the cooked gnocchi and the reserved water to the skillet. Toss gently to coat in the sauce. Stir in the chopped parsley.
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Preheat the grill (broiler) of your oven to high.
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Assemble the bake: Scatter the crisped prosciutto over the gnocchi mixture, then sprinkle with grated Gruyère.
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Grill: Transfer the skillet to the oven and grill for 4–5 minutes until the cheese is golden and bubbly.
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Serve: Remove from the oven, garnish with more parsley, and serve hot. Enjoy!
Notes
- No need to add extra salt to the sauce! The anchovies, olives, sun-dried tomatoes, prosciutto, and Gruyère already bring plenty of natural saltiness to the dish.
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