Baked Gnocchi with Spinach, Tomato, and Mozzarella
Looking for a comforting dish that packs a punch of flavor? This baked gnocchi recipe combines soft, pillowy gnocchi with fresh spinach, juicy tomatoes, and gooey mozzarella. It's a quick and easy weeknight dinner that feels like a special treat, with minimal prep and maximum taste.
Ingredients
- 1 pound gnocchi (store-bought or homemade)
- 2 cups fresh spinach, roughly chopped
- 2 cups cherry tomatoes, halved
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- Fresh basil for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Cook the Gnocchi: In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the chopped spinach and halved tomatoes, cooking until the spinach is wilted and the tomatoes are slightly softened.
- Combine Ingredients: In a large bowl, combine the cooked gnocchi, sautéed spinach and tomatoes, marinara sauce, salt, pepper, and Italian seasoning. Mix well until everything is evenly coated.
- Transfer to Baking Dish: Pour the gnocchi mixture into a greased baking dish. Sprinkle the shredded mozzarella evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden.
- Serve: Remove from the oven, let it cool slightly, and garnish with fresh basil if desired. Serve hot and enjoy!
Cook’s tips
- Use a large enough baking dish so the gnocchi are in a single layer for even browning.
- Don't overcook the gnocchi before baking; they should be just tender since they'll continue cooking in the oven.
- For extra flavor, add a pinch of red pepper flakes with the garlic.
- If you prefer a crispier top, broil the dish for the last 2 minutes of baking, watching carefully to avoid burning.
- Let the baked gnocchi rest for 5 minutes before serving; this allows the cheese to set slightly and makes serving easier.
Substitutions
- Use baby spinach instead of regular spinach; no need to chop if small.
- Substitute cherry tomatoes with grape tomatoes or diced Roma tomatoes.
- Use any marinara sauce, or replace with a creamy tomato sauce for a richer dish.
- Swap mozzarella with provolone or a mix of Italian cheeses for different flavor.
- For a gluten-free option, use gluten-free gnocchi and ensure the marinara is gluten-free.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or in the microwave until heated through.
Frequently asked questions
Can I make this baked gnocchi ahead of time?
Yes, you can assemble the dish (without baking) up to a day ahead. Cover and refrigerate, then bake as directed, adding a few extra minutes to the baking time.
Can I add other vegetables?
Absolutely! Feel free to add mushrooms, zucchini, or bell peppers. Sauté them along with the spinach and tomatoes for extra flavor.
What if I don't have gnocchi?
You can substitute with any short pasta like penne or rigatoni, but you'll need to cook it until al dente before baking.
How do I make this dish more protein-rich?
Add cooked Italian sausage, shredded chicken, or white beans to the gnocchi mixture before baking.
