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Homemade Baked gnocchi with creamy tomato & spinach photo

Baked gnocchi with creamy tomato & spinach

A comforting baked gnocchi dish in a creamy tomato sauce with spinach, mozzarella and Parmesan.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 4 servings

Equipment

  • Medium pot
  • blender or hand blender
  • large saucepan or pot for boiling
  • Colander
  • Oven-safe baking dish
  • Knife
  • Cutting Board

Ingredients
  

  • 2 x 400 g good quality canned tomatoes tinned
  • 1 small onion peeled and cut into quarters
  • 30 g butter
  • 500 g store-bought gnocchi or short pasta or ravioli or tortellini choose one
  • prepared tomato sauce use half to 3/4 of the blended sauce
  • 8 basil leaves finely sliced or 2 tbsp basil pesto
  • 200 g baby spinach leaves plus a few extra for garnish
  • 1/2 cup cream or crème fraîche
  • 1 ball of fior di latte (fresh mozzarella) slice and dot over the top
  • a handful grated Parmesan plus more for serving

Instructions
 

  • Combine the canned tomatoes, quartered onion and butter in a medium pot and bring to a gentle simmer.
  • Simmer the sauce gently for about 45 minutes, then blend until smooth and season with salt and pepper to taste.
  • Preheat the oven to 180°C (350°F).
  • When the sauce is nearly finished, cook the gnocchi according to the package instructions in salted boiling water until they float (about 1–2 minutes).
  • About 1–1.5 minutes before the gnocchi are done, add the spinach to the pot and cook until wilted, then drain gnocchi and spinach in a colander.
  • Stir the cream or crème fraîche through half to three-quarters of the blended tomato sauce, then add the finely sliced basil (or pesto) and mix to combine.
  • Transfer the drained gnocchi and wilted spinach to an ovenproof baking dish and fold in the creamy tomato‑basil sauce until evenly coated.
  • Slice the fior di latte and distribute the pieces over the surface, then sprinkle the grated Parmesan evenly on top.
  • Bake for about 25–30 minutes, until the top is golden and the dish is bubbling.
  • Serve immediately, garnished with a few extra spinach leaves and additional Parmesan if desired.

Notes

  • Store leftovers in the fridge.
  • Reheat in a microwave until hot.