Name: The Best And Easiest Gnocchi Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-Inspired
Ingredients: 500 g (1 lb) potato gnocchi; 2 Tbsp olive oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 500 g (18 oz) passata; 250 g (1 cup) ricotta; 3 sprigs rosemary, finely chopped; ½ bag baby spinach, washed; 140 g (1¼ cups) fresh mozzarella, sliced; 200 g (2 cups) Parmesan, grated (optional); Salt and pepper, to taste

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Short Description

A creamy, comforting gnocchi bake layering pillowy potato gnocchi in a velvety tomato-ricotta sauce, topped with gooey mozzarella and Parmesan—baked until bubbling golden perfection.

Why You’ll Love This Recipe

One-pan simplicity: Everything’s cooked and baked in a single dish.
Creamy yet fresh: Tomato sauce enriched with ricotta and fresh spinach balances indulgence.
Crowd-pleaser: Melty cheese and tender gnocchi appeal to all ages.
Quick and fuss-free: Ready in under an hour with minimal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g (1 lb) potato gnocchi
2 Tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
500 g (18 oz) passata
250 g (1 cup) ricotta
3 sprigs rosemary, finely chopped
½ bag baby spinach, washed
140 g (1¼ cups) fresh mozzarella, sliced
200 g (2 cups) Parmesan, grated (optional)
Salt and pepper, to taste

Directions

Preheat the oven to 200 °C (390 °F).
Prepare the sauce
- In an oven-safe skillet or hob-safe dish, heat olive oil over medium heat.
- Sauté the chopped onion until soft and translucent (~5 minutes).
- Add minced garlic and chopped rosemary, cooking until fragrant (~1–2 minutes).
Create the creamy tomato base
- Pour in passata and bring to a gentle simmer.
- Whisk in ricotta until the sauce is smooth and creamy.
- Season with salt and pepper to taste.
Assemble the bake
- Add baby spinach and gnocchi to the pan, stirring to coat the gnocchi and wilt the spinach.
- If using Parmesan, grate it over the mixture.
- Arrange sliced mozzarella evenly on top.
Bake to perfection
- Transfer the pan to the oven and bake for about 25 minutes, until cheese is bubbling and golden.
- Remove and let rest for 5 minutes before serving.

Servings And Timing

Serves: 4–6 people
Prep Time: ~10 minutes
Cook Time: ~25 minutes
Total Time: ~35 minutes

Storage/Reheating

Refrigerator: Store leftover gnocchi bake in an airtight container for up to 3 days.
Freezer: Freeze in portions (without fresh spinach or cheese topping) for up to 1 month.
Reheat: Warm slices in a 180 °C oven for 10–12 minutes until heated through and cheese is melty. For microwave, heat gently and stir seasoning if needed.

Variations

Meaty version: Sauté 200 g Italian sausage or ground beef with the onions.
Veggie boost: Add mushrooms, zucchini, or roasted red peppers along with the spinach.
Herb twist: Substitute rosemary with basil or oregano for a different flavor profile.
Cheese swap: Use fontina or provolone instead of mozzarella for ultimate meltiness.
Spicy kick: Stir in a pinch of chili flakes when sautéing garlic and rosemary.

FAQs

1. Can I use frozen gnocchi?

Yes—no need to thaw. Add a couple of minutes to the simmer before baking.

2. Do I have to use ricotta?

Ricotta gives creaminess and body. You can substitute with mascarpone or cream cheese, but texture may vary slightly.

3. Can this be made ahead?

Yes—assemble and refrigerate (without baking), then bake 30 minutes before serving.

4. My sauce seems too thin—what can I do?

Simmer it a bit longer before adding gnocchi, or stir in a tablespoon of flour or cornstarch slurry to thicken.

5. Can I prep it for freezer storage?

Freeze before baking in an oven-safe container. Thaw overnight before baking as directed.

6. How do I prevent last-minute sogginess?

Let the bake rest 5–10 minutes after baking—this helps sauce settle and concentrate.

7. Is this vegetarian?

Yes—as written it’s meat-free. For vegan, use dairy-free cheese and omit Parmesan.

8. Can I add more vegetables?

Absolutely—fine dice or slice extra veggies and fold them in with the spinach.

9. What else can I serve with this?

Pair with garlic bread, green salad, or steamed vegetables for a full meal.

10. Can I halve the recipe?

Yes—use a smaller skillet or baking dish and reduce cooking time slightly if needed.

Conclusion

This Gnocchi Bake is the epitome of easy comfort food: creamy, cheesy, and effortlessly delicious. With bright tomato-ricotta sauce, melty mozzarella, and tender gnocchi, it’s an ideal weeknight winner that’s simple to customize and satisfying to share. Enjoy every bubbling, golden bite!

Maggie