Why You’ll Love This Recipe
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One-skillet dish with minimal cleanup
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Quick and easy, perfect for weeknights
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Rich and creamy flavor from ricotta and passata
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Customizable with different vegetables, herbs, and proteins
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No pre-boiling required — gnocchi cooks directly in the sauce
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Potato gnocchi
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Olive oil
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Onion
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Garlic
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Passata
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Ricotta
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Rosemary
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Baby spinach
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Fresh mozzarella
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Parmesan (optional)
Directions
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Preheat your oven to 200°C.
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In a medium, oven-safe pan, heat olive oil over medium heat. Sauté finely chopped onion until soft and translucent, about 5 minutes. Add minced garlic and rosemary, cooking until fragrant.
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Pour in the passata and bring to a gentle simmer. Whisk in the ricotta until smooth and creamy. Season with salt and pepper.
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Stir baby spinach and gnocchi into the sauce until the spinach wilts. Optionally, sprinkle grated Parmesan over the top.
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Layer sliced mozzarella over the dish and bake for about 25 minutes, until the cheese is bubbling and golden.
Servings and timing
This baked gnocchi serves 4 people and takes approximately 40 minutes total (15 minutes prep, 25 minutes baking).
Variations
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Swap rosemary for basil or oregano for different herb flavors.
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Add cooked chicken or sausage for extra protein.
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Use cheddar or Gouda instead of mozzarella.
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Incorporate vegetables like mushrooms, bell peppers, or zucchini.
Storage/Reheating
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Store leftovers in an airtight container in the fridge for up to 4 days.
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To reheat, place in an oven-safe dish and warm at 180°C for about 15-20 minutes until hot.
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For freezing, store the baked gnocchi with sauce in an airtight container. Freeze for up to 2-3 months. Reheat from frozen at 160°C until warmed through.
FAQs
How do I know when baked gnocchi is cooked?
The gnocchi will be tender but still slightly firm, similar to “al dente” pasta. It absorbs sauce while baking.
Can I bake gnocchi without boiling it first?
Yes, the gnocchi cooks perfectly in the sauce during baking, saving a step and absorbing more flavor.
Can baked gnocchi be frozen?
Yes, freeze it in an airtight container, ideally with sauce, for up to 2-3 months. Reheat directly from frozen.
What’s the best cheese for topping baked gnocchi?
Fresh mozzarella is recommended for its meltability, but cheddar or Gouda are tasty alternatives.
Can I use different sauces?
Absolutely, you can swap passata for a creamy Alfredo sauce or a spicy arrabbiata for different flavors.
What proteins can I add to baked gnocchi?
Cooked chicken, crumbled sausage, or even prawns are excellent additions for a heartier meal.
How can I make this dish spicier?
Add a pinch of red pepper flakes to the tomato sauce for a subtle heat boost.
What herbs pair well with baked gnocchi?
Besides rosemary, try fresh basil, thyme, or oregano to vary the flavor profile.
Can I add more vegetables?
Definitely! Mushrooms, courgette, bell peppers, or peas make great additions to boost nutrition.
How long does it take to reheat baked gnocchi?
About 15-20 minutes in a 180°C oven should fully reheat the dish without drying it out.
Conclusion
This baked gnocchi recipe offers everything you need in a cozy, satisfying meal — ease, flavor, and versatility. Whether you’re serving it on a hectic weeknight or a relaxed weekend evening, this dish is sure to be a crowd-pleaser. Customize it with your favorite add-ins and enjoy the creamy, cheesy perfection every time!
The Best and Easiest Baked Gnocchi
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner, Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This baked gnocchi recipe is the easiest comfort food you’ll ever make — tender potato gnocchi baked in a rich, creamy tomato sauce with fresh spinach and melty mozzarella. Perfect for busy weeknights, this one-skillet dish delivers maximum flavor with minimal effort!
Ingredients
Potato gnocchi
Olive oil
Onion (finely chopped)
Garlic (minced)
Passata
Ricotta cheese
Fresh rosemary
Baby spinach
Fresh mozzarella (sliced)
Parmesan cheese (optional)
Salt and pepper (to taste)
Instructions
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Preheat your oven to 200°C (400°F).
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In an oven-safe skillet, heat olive oil over medium heat.
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Sauté chopped onion until soft and translucent, about 5 minutes.
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Add minced garlic and rosemary; cook until fragrant.
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Pour in passata and bring to a gentle simmer.
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Whisk in ricotta until the sauce is smooth and creamy; season with salt and pepper.
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Stir in baby spinach and gnocchi, cooking until spinach wilts.
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Optionally, sprinkle Parmesan over the top.
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Layer sliced mozzarella over the dish.
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Bake for 25 minutes or until cheese is bubbling and golden.
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Serve warm and enjoy!
Notes
Swap rosemary for basil or oregano for different herb flavors.
Add cooked chicken, sausage, or prawns for extra protein.
Customize with veggies like mushrooms, bell peppers, or zucchini.
To make it spicier, add red pepper flakes to the sauce.
Store leftovers refrigerated for up to 4 days or freeze for up to 3 months.
