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.
