Description
A creamy, comforting one-pan gnocchi bake featuring tender potato gnocchi in a rich tomato-ricotta sauce, topped with melty mozzarella and Parmesan—baked to golden perfection.
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
Instructions
- Preheat oven to 200 °C (390 °F).
- Heat olive oil in an oven-safe skillet over medium heat. Sauté onion for ~5 minutes until soft, then add garlic and rosemary; cook until fragrant (~1–2 minutes).
- Pour in passata and bring to a gentle simmer. Whisk in ricotta until sauce is smooth. Season with salt and pepper.
- Add spinach and gnocchi to the sauce; stir to coat and wilt spinach. Sprinkle Parmesan over the top if using.
- Arrange mozzarella slices evenly on top.
- Bake for ~25 minutes until cheese is bubbling and golden. Let rest 5 minutes before serving.
Notes
- Let the bake rest after cooking to allow sauce to thicken and settle.
- Frozen gnocchi works—add a few extra minutes to simmer time before baking.
- Add vegetables or cooked sausage for extra flavor and nutrition.
- Use alternative herbs like oregano or basil for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 530
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
