My neighbor brought this over, and I was shocked that such a cozy meal takes only 4 ingredients

This oven baked 4-ingredient creamy tomato gnocchi is the kind of cozy dish a neighbor drops off on a busy weeknight and you immediately ask for the recipe. It bakes up into soft, pillowy gnocchi nestled in a rich, creamy tomato sauce with a blanket of melted cheese on top. Everything happens in one baking dish with just four grocery-store staples, which makes it perfect for tired parents, new cooks, or anyone who wants a comforting dinner without fuss. No stovetop boiling or fancy techniques—just stir, bake, and bring it to the table bubbling hot.

Serve this creamy tomato gnocchi straight from the baking dish with a simple green salad or steamed broccoli to balance the richness. Warm garlic bread, crusty rolls, or even buttered toast are great for scooping up the extra sauce. If you’d like a little something extra, add a small bowl of olives or sliced cucumbers on the side for nibbling. For family movie night, I like to pair it with a big bowl of grapes or apple slices so everyone can help themselves and keep the meal relaxed and easy.

Servings: 4

2 pounds shelf-stable or refrigerated potato gnocchi

Preheat your oven to 400°F (200°C). Lightly grease a medium stoneware or ceramic baking dish (about 9x13 inches or similar size).

In the baking dish, pour in the jar of tomato pasta sauce and the heavy cream. Stir them together right in the dish until the sauce looks evenly pink and creamy.

Add the gnocchi to the creamy tomato sauce. Stir gently to coat all the gnocchi, making sure they’re spread out in an even layer and mostly submerged in the sauce so they cook through and stay soft.

Sprinkle the shredded mozzarella cheese evenly over the top of the saucy gnocchi, covering as much of the surface as you can for a nice melted cheese blanket.

Cover the baking dish tightly with foil and place it on the center rack of the oven. Bake for 20 minutes, until the sauce is hot and the gnocchi are tender.

Carefully remove the foil and return the dish to the oven. Bake uncovered for another 10–15 minutes, or until the cheese is fully melted, lightly browned in spots, and the sauce is bubbling around the edges.

Let the gnocchi rest for about 5 minutes before serving so the sauce can thicken slightly and the cheese sets just a bit. Serve hot, scooping down through the melted cheese to get plenty of creamy tomato sauce and soft gnocchi in every portion.

If you have picky eaters, stick with a very smooth marinara sauce so there are no visible chunks of tomato or herbs, and you can even use part-skim mozzarella for a milder flavor. For a little extra richness, you can swap half of the heavy cream for whole milk; just keep the total amount of liquid the same so the gnocchi cooks properly. If your family likes things a bit more flavorful, choose a tomato basil or roasted garlic pasta sauce for a boost without adding more ingredients. To stretch the meal, serve it over a bed of baby spinach—the hot gnocchi will wilt the greens just enough. Leftovers reheat well: cover and warm in a 350°F (175°C) oven until hot and bubbly, or microwave in short bursts, adding a splash of milk or cream if the sauce thickens too much. You can also assemble the dish earlier in the day, cover it, and keep it in the fridge; add 5–10 extra minutes of baking time if you’re starting from cold so everything gets hot and bubbly again.