My boursin gnocchi casserole is a true dump-and-bake dinner with pillowy gnocchi, burst cherry tomatoes, and a creamy tomato sauce that comes together entirely in the oven. It’s cozy and deeply savory, yet requires almost no hands-on work, making it ideal for busy vegetarian weeknights!

Serve it with a simple Kale Salad, and a Cranberry Aperol Spritz!

A bowl of baked feta pasta with cherry tomatoes, garnished with basil, served with a piece of bread. — Baked in one dish, this gnocchi casserole uses a concept similar to that of viral baked feta pasta. Yes, even the gnocchi is cooked in the same pot!

This recipe exists because most baked gnocchi dishes either turn gummy or rely on multiple stovetop steps to build flavor.

Through testing, I found that shelf-stable gnocchi can cook directly in sauce if the moisture and fat are balanced correctly, and Boursin does the work for you. It melts slowly, emulsifying into the marinara without splitting, while the tomatoes release just enough juice to keep everything saucy instead of soupy. A weeknight staple!

Reader rating

★★★★★

“One of my 3yr old’s fav dinners to help make when she’s being a chef. 10/10. It’s in regular weeknight rotation at our house.” —Mary

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Rectangular baking dish with grape tomatoes, gnocchi, white beans, tomato sauce, spinach, and a round of goat cheese on a green background.

Key Ingredients:

Tomatoes, Two Ways: You’ll need store-bought marinara or pasta sauce and cherry tomatoes (also known as grape tomatoes) to make the sauce.
Gnocchi: Any shelf-stable potato gnocchi will work. I haven’t tried this with gluten-free gnocchi, which typically cooks faster. If you use gluten-free, check the gnocchi frequently to avoid mushy gnocchi. Also works well with homemade cauliflower gnocchi or sweet potato gnocchi!
Butter Beans: Add protein and a creamy interior that mirrors the texture of the gnocchi.
Cheese and Herbs: For the creamy and delicious flavor, this bake uses Boursin cheese and is finished ith fresh basil.

Sarah Bond holding a pot of baked gnocchi.

What Is Boursin?

This cheese comes from Normandy, France, and is commonly found in grocery stores in the States and abroad. While you can use the store-bought version, you can also make homemade Boursin easily.

Five labeled ingredients on a green surface: gnocchi, marinara sauce, tomatoes, butter beans, Boursin cheese, and fresh basil.

Variations

This recipe is simple by design, but you can mix it up using whatever you have on hand. Here are some of my favorites!

Stir in spinach at the end for some extra veggies.
Parmesan and mozzarella cheese can be grated on top for extra cheesiness. For more decadence, return the dish to the oven and broil until the cheese is bubbly and golden.
Red pepper flakes can be added for spice.
Boursin cheese pasta can be made by stirring in cooked pasta for the last 10 minutes instead of using gnocchi.

A baked dish of gnocchi in tomato sauce with melted cheese, cherry tomatoes, and fresh basil leaves, served in a rectangular casserole dish with a serving spoon. — Once cooked, the Boursin melts into a velvety smooth sauce.

Make it a Complete dinner

I’m not sure if this would be considered an Italian or a French dinner. The cheese is French, but the gnocchi is Italian. Regardless, these are delicious pairing options:

Vegetarian Caesar Salad is a classic and easy starter to baked gnocchi.
Vegan Panna Cotta is an easy yet elevated recipe perfect for ending the meal with a bang.

Love easy dinners like this? Try my marry me tortellini casserole next!

Baked gnocchi in tomato sauce topped with cherry tomatoes and fresh basil leaves in a white casserole dish, with pieces of bread on the side.

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Boursin Gnocchi Casserole (Dump & Bake)

4.88 from 8 ratings

By: Sarah Bond

Prep: 15

Cook: 30

Total: 45

Servings: servings

Made in just one baking dish, Boursin baked gnocchi is a hands-off recipe perfect for those busy nights when you need an easy dinner. It uses only 5 ingredients that strategically layer flavor to create a cozy and delicious meal.

Ingredients

▢ 1 16-oz package cherry tomatoes, 450 g
▢ 1 16-oz package gnocchi, 450 g
▢ 1 15-oz can butter beans, drained, 435 g can
▢ 1 24-oz jar marinara sauce, 680 g
▢ 1 block Boursin cheese, "garlic and fine herbs" flavor, 5.3 oz, 150 g
▢ 1 cup fresh chopped basil

Instructions

Prep: Preheat oven to 400°F (204°C). Halve some of the 1 16-oz package cherry tomatoes and leave others whole.
Sauce: Into a large (9×13 inch or similar) casserole dish, dump the tomatoes, 1 16-oz package gnocchi, 1 15-oz can butter beans (drained), 1 24-oz jar marinara sauce, 1 block Boursin cheese, and 1 cup fresh chopped basil. Gently stir to combine (it's okay if the cheese isn't fully blended).
Bake: Tightly cover with aluminum foil and bake for 15 minutes. Stir to mix everything up, then return to the oven uncovered for 10 to 15 more minutes. It's finished when the gnocchi is fork-tender!
Serve warm, topped with fresh basil and cracked black pepper.

Notes

Storage: This dish is best eaten right away, but leftovers can be kept in an airtight container for up to 4 days in the fridge. To reheat it, pop it in the microwave or stir on the stove top with a splash of cream or broth until it comes together again.

Can I use frozen gnocchi? I don’t recommend it because they will release moisture as they cook, watering down the sauce.

Do you use cooked gnocchi? No, shelf-stable gnocchi is not completely cooked, but it requires a very short cooking time, making it perfect for this application.

Not ideal for freezing, as the gnocchi can lose their tender texture once thawed.

Nutrition

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

4.88 from 8 votes