Baked gnocchi with creamy tomato & spinach

Comfort food that feels indulgent but comes together in a snap — that’s what makes Baked gnocchi with creamy tomato & spinach a weeknight hero and a crowd-pleasing dinner party dish. Using good-quality tinned tomatoes, store-bought gnocchi (or short pasta, ravioli, or tortellini), and a handful of fresh ingredients, this casserole balances tangy tomato, silky cream, melty mozzarella, and bright spinach. It’s one of those recipes that looks impressive but is truly forgiving and straightforward.

Why this recipe works

This dish leans on a rich, slightly sweet tomato base made from high-quality tinned tomatoes. The butter and a small onion add depth and a gentle savory backbone, while cream and fior di latte (fresh mozzarella) bring a luxurious, melty finish. Spinach brings freshness and a nice contrast in texture, and basil ties everything together with herbal lift. Since it uses store-bought gnocchi or similar fresh pasta, prep time is minimal and cleanup is easy.

Ingredients

• 2400 gram 14 oz tins of good quality tomatoes
• 1 small onion peeled and cut into quarters
• 30 grams butter
• 500 grams store-bought Gnocchi or short pasta or ravioli or tortellini
• Half to 3/4 of the above sauce
• 8 basil leaves finely sliced or 2 Tbsp basil pesto
• 200 grams baby spinach leaves a few extra for garnish
• ½ cup cream or crème fraache
• 1 ball of fior di latte fresh mozzarella
• A handful of grated Parmesan plus more for serving

Kitchen tools you’ll need

• Blender or immersion blender
• Medium saucepan
• Large pot for boiling gnocchi or pasta
• Baking dish (about 9×13 inch or similar capacity)
• Spoon or spatula
• Knife and cutting board

Prep notes

Use the highest-quality canned tomatoes you can find — they make a huge difference. If you prefer a chunkier sauce, pulse the tomatoes briefly instead of puréeing completely. If you use ravioli or tortellini, they will be more delicate and need gentle handling when mixing with the sauce.

Step-by-step directions

1. Preheat your oven to 200°C (about 400°F). Lightly grease your baking dish and set aside so it’s ready when the filling is mixed.
2. Make the tomato sauce: Put the whole contents of the 2400 gram 14 oz tins of good quality tomatoes and the 1 small onion peeled and cut into quarters into a blender or use an immersion blender in a deep jug. Blitz until mostly smooth. Pour the blended tomatoes into a medium saucepan over medium heat.
3. Add the 30 grams butter directly to the saucepan and bring the sauce to a gentle simmer. Let it cook uncovered for 10–12 minutes, stirring occasionally, until the sauce has thickened slightly and the raw tomato smell has mellowed. Taste and season with salt and pepper if you like.
4. Reserve the sauce: Once the sauce is ready, measure out Half to 3/4 of the above sauce for the gnocchi bake as specified in the ingredient list. Set aside the remainder for another use or to add more moisture later if needed.
5. Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add 500 grams store-bought Gnocchi or short pasta or ravioli or tortellini and cook just until al dente according to package instructions. For gnocchi, that usually means they float and then a minute more; for fresh ravioli or tortellini, follow the package timing carefully to avoid overcooking. Drain well, reserving a small cup of the cooking water in case you need to loosen the sauce.
6. Toss with herb and spinach: In a large bowl, combine the cooked gnocchi or pasta with the measured Half to 3/4 of the above sauce. Add the 8 basil leaves finely sliced or 2 Tbsp basil pesto, and 200 grams baby spinach leaves. Toss gently so the spinach wilts slightly from the residual heat and the sauce coats everything evenly. If the mixture seems too thick, add a splash of the reserved cooking water to loosen it.
7. Add cream: Stir in ½ cup cream or crème fraiche to the combined mixture, folding it through until the sauce is glossy and creamy. This will mellow the tomato acidity and bind the filling.
8. Transfer to the baking dish: Spoon the sauced gnocchi or pasta mixture into the prepared baking dish, spreading it evenly. Tear the 1 ball of fior di latte fresh mozzarella into pieces and scatter them over the top. Sprinkle a handful of grated Parmesan across the surface for added flavor and a golden crust.
9. Bake: Place the baking dish in the preheated oven and bake for 15–20 minutes, until the cheese is melted, bubbling, and the top has some golden spots. If you like a more browned top, switch to a quick 1–2 minute broil at the end — watch carefully to prevent burning.
10. Finish and serve: Remove the bake from the oven and let it rest for 5 minutes. Scatter a few extra baby spinach leaves and extra torn basil or a drizzle of basil pesto if desired. Serve hot with additional grated Parmesan on the side.

Taste and texture notes

The finished dish should be creamy and saucy, not dry. Gnocchi will have a pillowy bite, while ravioli or tortellini bring pockets of extra filling. The tomatoes should sing through the richness of the cream and cheese, and the spinach adds pops of color and freshness. If the bake feels too rich, a simple green salad with a bright vinaigrette cuts through the creaminess nicely.

Variations and swaps

• Make it vegan: Replace butter with a plant-based spread, use full-fat coconut cream or a plant cream alternative, swap fior di latte fresh mozzarella for vegan mozzarella, and use a vegan Parmesan substitute.
• Add vegetables: Sautéed mushrooms, roasted red peppers, or zucchini are tasty additions. Add them when you toss the gnocchi with the sauce.
• For more herb flavor: Stir extra chopped basil into the sauce as it simmers or fold in more pesto before baking.
• Spice it up: Add crushed red pepper flakes to the sauce while it simmers for a gentle heat.

Make-ahead and storage

This bake is great for making ahead. Assemble the dish through step 8, cover tightly with foil, and refrigerate for up to 24 hours. When ready to eat, bake from chilled, adding a few extra minutes to the baking time until warmed through and bubbling. Leftovers keep well in an airtight container for 2–3 days; reheat in a moderate oven covered with foil to keep the cheese melty, or microwave individual portions.

Serving suggestions

Serve slices of the bake with a crisp green salad, crusty bread for mopping up sauce, or a simple arugula salad tossed with lemon and olive oil. A light, fruity red wine or a chilled glass of sparkling water with lemon pairs nicely.

Quick tips for success

• Don’t overcook the gnocchi or fresh pasta; it should be just al dente because it will continue to soften in the oven.
• Use good-quality tinned tomatoes — they are the backbone of the sauce and make a noticeable difference.
• If your sauce tastes a little flat after simmering, a small pinch of sugar can balance acidity, but use sparingly.
• Reserve a little cooking water from the pasta in case you need to loosen the sauce when tossing.

Final thoughts

This recipe for Baked gnocchi with creamy tomato & spinach is reliable, comforting, and easy to customize. It’s a great weeknight solution that also satisfies on a weekend when you want to feed a few guests without fuss. The combination of silky tomato cream, verdant spinach, and bubbling mozzarella is a classic for a reason — simple ingredients, maximum comfort.

Printable recipe

Ingredients

• 2400 gram 14 oz tins of good quality tomatoes
• 1 small onion peeled and cut into quarters
• 30 grams butter
• 500 grams store-bought Gnocchi or short pasta or ravioli or tortellini
• Half to 3/4 of the above sauce
• 8 basil leaves finely sliced or 2 Tbsp basil pesto
• 200 grams baby spinach leaves a few extra for garnish
• ½ cup cream or crème fraiche
• 1 ball of fior di latte fresh mozzarella
• A handful of grated Parmesan plus more for serving

Instructions (condensed)

1. Preheat oven to 200°C/400°F and grease a baking dish.
2. Blend the tomatoes and quartered onion until smooth and simmer with 30 grams butter for 10–12 minutes until slightly thickened. Measure out Half to 3/4 of the sauce for the bake.
3. Cook 500 grams of gnocchi or chosen pasta until al dente and drain, reserving some cooking water.
4. In a large bowl, toss the cooked gnocchi/pasta with the reserved sauce, 8 basil leaves or 2 Tbsp pesto, and 200 grams baby spinach. Add a splash of cooking water if needed.
5. Stir in ½ cup cream or crème fraiche until glossy, transfer to the baking dish, top with torn pieces of 1 ball fior di latte fresh mozzarella and a handful of grated Parmesan.
6. Bake 15–20 minutes until bubbling and golden; broil briefly if desired. Rest 5 minutes, garnish with extra spinach or basil, and serve with more Parmesan.

Enjoy this cozy, crowd-pleasing Baked gnocchi with creamy tomato & spinach — it’s the kind of recipe that becomes a favorite, whether you make it for family dinner or for friends who roll up their sleeves for seconds.