This one pan boursin gnocchi makes the perfect weeknight meal!
Ready in just 30 minutes, this easy boursin gnocchi is bursting with so much flavor and is a lovely meal for the whole family.
This comforting meal is lovely for the transition from Summer to Fall but you can make it all year round!
You may have seen gnocchi sheet pan dinner recipes before but I’ve amped things up by baking gnocchi with tomatoes and boursin cheese for a delicious sauced version!
This one pot gnocchi has a creamy sauce thanks to the addition of boursin cheese which is a soft cheese packed with herbs and spices. The combination of the roasted tomatoes, cooked gnocchi, herbs and boursin cheese makes for a flavourful bite every time.
The best part is you only need one oven-safe dish to make the recipe making for an easy clean up afterwards!
If you love one pot meals like this gnocchi, definitely check out my one pot boursin cheese pasta too. Both recipes are great options for vegetarian dinners for those who love a cheesy pasta!
Why you’ll love this delicious dinner
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This baked gnocchi recipe is made in just 1 pan making the entire cooking process effortless!
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You only need 11 simple ingredients, nothing too fancy here!
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This recipe can easily be made gluten-free, so it’s perfect for those with food allergies!
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While I love making this as a cozy weeknight meal, you can easily double the recipe to make it for more people.
Ingredients Needed to make this boursin gnocchi
Uncooked Gnocchi: if you’re gluten-free you can use store-bought gluten-free gnocchi. I’ve tested the recipe with it and it works great!
Boursin Cheese: I’m using garlic & fine herbs boursin cheese, but you can also use the shallot & chive boursin cheese!
Tomatoes: baby / grape tomatoes or cherry tomatoes pair perfectly with the creamy cheese.
Seasoning: garlic, dried oregano and red pepper flakes are going to give a great flavor to this dish!
Red wine vinegar: since this one pot meal is on the creamier side, we add red wine vinegar to the mix to cut the richness a bit and bring together the variety of flavors.
Fresh herbs: I love to top this pillowy gnocchi with fresh basil but you could also use fresh parsley if you’d prefer.
Step by Step Process
Step 1: Preheat the oven to 400°Fahrenheit and add the gnocchi to an oven-safe baking dish. (If your baking dish is a bit older, I recommend giving it a spray with non-stick cooking spray so the gnocchi doesn’t stick to it while baking!)
Step 2: Add the fresh tomatoes, olive oil, red wine vinegar, garlic, dried oregano, chili flakes, salt and pepper. Stir everything together.
Step 3: Nestle the Boursin cheese in the middle of the dish and bake for 25-30 minutes. The tomatoes should have burst and the boursin cheese will be soft.
Step 4: Take the baking dish out of the oven and add 2 tablespoons of chopped basil. Gently stir everything together. Garnish with more fresh basil, chili flakes and some parmesan cheese!
Expert Tips for making this one pan Boursin cheese baked gnocchi
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If your baking dish is a bit older, I recommend giving it a spray with non-stick cooking spray so the gnocchi doesn’t stick to it while baking!
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If you want to add some greens to this dish, stir in 1-2 cups of chopped fresh spinach or cooked broccoli at the end of the cooking time.
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Pump up the protein by serving with cooked chicken breast, shrimp or crumbled italian sausage.
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This dish makes enough for 3-4 servings, but you can double the recipe if you want to serve for a crowd!
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Serve this cozy fall meal with some homemade garlic bread and a green salad.
FAQ for making this one pan gnocchi
Do I have to cook the gnocchi first?
Nope! The gnocchi is going to get cooked in the oven with all of the other ingredients. This is also going to make cleanup a whole lot easier for you!
Can I make this if I’m dairy-free?
You can because Boursin now has a dairy free version of their cheese! Check your local grocery store for options.
Can I use sweet potato gnocchi or cauliflower gnocchi?
I wouldn’t recommend using sweet potato gnocchi since the flavour doesn’t go as well as regular potato gnocchi with the boursin cheese. Furthermore, I haven’t tested this recipe with cauliflower gnocchi.
Storage
Store this one pan boursin gnocchi in an airtight container in the fridge for 3-4 days. Reheat in the microwave or in a small saucepan with a splash of chicken broth or vegetable broth to help loosen the sauce.
More delicious recipes using boursin cheese to love from the blog:
Easy Garlic & Herb Cheese Holiday Appetizer
Easy Puff Pastry Asparagus Tart with Gruyere Cheese
Ingredients
- 400-500 g package uncooked potato gnocchi
- 3 cups baby tomatoes
- 4 tbsp olive oil
- 150 g Garlic & Fine Herbs Boursin cheese
- 1 1/2 tbsp red wine vinegar
- 3 garlic cloves, sliced thin
- 1 1/2 tsp dried oregano
- pinch chili flakes
- salt and pepper to taste
- 2 tbsp fresh chopped basil
- more fresh basil to garnish
Instructions
- Preheat the oven to 400°Fahrenheit and add the gnocchi to an oven-safe baking dish. (If your baking dish is a bit older, I recommend giving it a spray with non-stick cooking spray so the gnocchi doesn’t stick to it while baking!)
- Add the fresh tomatoes, olive oil, red wine vinegar, garlic, dried oregano, chili flakes, salt and pepper. Stir everything together.
- Nestle the Boursin cheese in the middle of the dish and bake for 25-30 minutes. The tomatoes should have burst and the boursin cheese will be soft.
- Take the baking dish out of the oven and add 2 tablespoons of chopped basil. Gently stir everything together. Garnish with more fresh basil, chili flakes and some parmesan cheese!
Notes
- If you want to add some greens to this dish, stir in 1-2 cups of chopped fresh spinach or cooked broccoli at the end of the cooking time.
- Pump up the protein by serving with cooked chicken breast, shrimp or crumbled italian sausage.
- This dish makes enough for 3-4 servings, but you can double the recipe if you want to serve for a crowd!
- Serve this cozy fall meal with some homemade garlic bread and a green salad.
Rachael
I made this and it was amazing! I used sauvignon blanc instead of red wine vinegar and cooked it down with my italian sausage that I cooked before adding to the dish before baking. It was super creamy and I will be making again. I used trader joe’s gnocchi and it cooked great, still soft and pillowy.
Jess
This is so wonderful to hear! I love your addition of the sauvignon blanc and italian sausage, yum yum!
Laura V
I’ve never not cooked gnocchi in a liquid. How does it taste without cooking it in a liquid? Does it still puff up and get pillowing soft?
Jess
Hi Laura, great question! This recipe uses very specifically a shelf-stable gnocchi from the grocery store – you would find this gnocchi in the pasta/sauce aisle. Alternatively, you could use a refrigerated gnocchi. Because of the shelf stable nature, it cooks up deliciously in the cheese / tomato sauce.