If you’re craving a dish that’s comfort food meets gourmet, look no further than this Creamy Spinach and Sun-Dried Tomato Gnocchi Bake. It’s a luscious, cheesy, and vibrant casserole that combines pillowy gnocchi with fresh spinach and tangy sun-dried tomatoes, all enveloped in a rich cream sauce and topped with golden, melted mozzarella and Parmesan. Whether you’re cooking for a weeknight dinner or a cozy weekend gathering, this recipe is sure to steal the spotlight.
Why It Deserves a Spot
This Creamy Spinach and Sun-Dried Tomato Gnocchi Bake is more than just a pasta dish; it’s a celebration of textures and flavors that come together effortlessly. The gnocchi’s soft, tender bite contrasts beautifully with the slightly chewy sun-dried tomatoes and fresh, earthy spinach. The creamy sauce binds everything with a luxurious touch, making every spoonful indulgent yet balanced.
What really makes this dish stand out is how simple ingredients transform into something extraordinary. It’s an accessible recipe that requires minimal prep but yields maximum satisfaction. Plus, it’s incredibly versatile—you can easily adapt it to suit your taste or dietary needs. The combination of garlic, Italian seasoning, and a hint of red pepper flakes adds a subtle depth without overpowering the natural flavors.
Whether you’re a fan of hearty bakes or just discovering gnocchi, this recipe deserves a permanent spot in your meal rotation.
Ingredient Breakdown
- 16 oz gnocchi: The star base of this dish, offering a pillowy texture that soaks up the creamy sauce perfectly.
- 2 cups fresh spinach, chopped: Adds freshness, nutrition, and a vibrant green color.
- 1 cup sun-dried tomatoes, chopped: Brings a tangy, slightly sweet burst of flavor that complements the creamy sauce.
- 1 cup heavy cream: Creates the rich, luscious sauce that coats every bite.
- 1 cup shredded mozzarella cheese: Melts beautifully to form a gooey, cheesy topping.
- 1/2 cup grated Parmesan cheese: Adds a sharp, nutty flavor with a slightly crisp finish when baked.
- 2 cloves garlic, minced: Infuses the sauce with aromatic depth.
- 2 tablespoons olive oil: Used to sauté the garlic and enhance the overall flavor.
- Salt, to taste: Balances and enhances all other flavors.
- Pepper, to taste: Adds a mild heat and complexity.
- 1 teaspoon Italian seasoning: A blend of herbs that brings classic Mediterranean notes.
- 1/4 teaspoon red pepper flakes (optional): Gives a gentle kick for those who enjoy a touch of spice.
Tools & Equipment Needed
- Large pot: For boiling the gnocchi until tender.
- Large skillet or sauté pan: To cook the garlic and spinach, and combine ingredients.
- Mixing spoon or spatula: For stirring the sauce and gnocchi.
- Baking dish (8×8 inch or similar): To assemble and bake the gnocchi bake.
- Measuring cups and spoons: For precise ingredient amounts.
- Knife and cutting board: For chopping spinach and sun-dried tomatoes.
Creamy Spinach and Sun-Dried Tomato Gnocchi Bake, Made Easy
Step 1: Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the 16 oz gnocchi and cook according to package instructions, usually about 2-3 minutes or until they float to the surface. Once cooked, drain and set aside.
Step 2: Sauté Garlic and Spinach
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Add the chopped spinach and cook until wilted, about 2-3 minutes.
Step 3: Build the Cream Sauce
Pour in 1 cup of heavy cream to the skillet with garlic and spinach. Stir in the chopped sun-dried tomatoes, Italian seasoning, salt, pepper, and red pepper flakes if using. Let the cream simmer gently for 3-4 minutes until slightly thickened.
Step 4: Combine with Gnocchi and Cheese
Add the cooked gnocchi to the skillet and toss until the gnocchi are fully coated with the creamy sauce. Stir in half of the shredded mozzarella and half of the grated Parmesan cheese, reserving the rest for topping.
Step 5: Assemble and Bake
Transfer the gnocchi mixture into your prepared baking dish. Sprinkle the remaining mozzarella and Parmesan evenly on top. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until the cheese is bubbly and golden brown.
Step 6: Serve and Enjoy
Remove from the oven and let it cool for a few minutes before serving. This bake pairs wonderfully with a crisp green salad or your favorite crusty bread to soak up every last bit of the creamy sauce.
Health-Conscious Tweaks
- Swap heavy cream with full-fat coconut milk for a dairy-free alternative that still offers creaminess.
- Use part-skim mozzarella to reduce fat content while maintaining melty texture.
- Add extra vegetables like mushrooms or bell peppers for added fiber and nutrients.
- Replace gnocchi with whole wheat or cauliflower gnocchi for a healthier carb option.
- Reduce salt and boost fresh herbs for flavor without extra sodium.
Problems & Prevention
- Gnocchi sticking together: Make sure to stir gently after adding to boiling water and drain well. Tossing with a little olive oil before mixing into the sauce can help.
- Sauce too thin: Let the cream simmer a bit longer to thicken before combining with gnocchi.
- Cheese not melting evenly: Grate your own cheese rather than using pre-shredded to avoid anti-caking agents that affect melting.
- Overcooked gnocchi: Watch the cooking time carefully; gnocchi cook quickly and become mushy if overdone.
Make Ahead Like a Pro
This Creamy Spinach and Sun-Dried Tomato Gnocchi Bake is perfect for preparing ahead of time. You can assemble the entire dish up to step 5, cover it tightly with foil, and refrigerate for up to 24 hours. When ready to enjoy, simply bake as directed, adding a few extra minutes if baking straight from the fridge. This makes it an excellent option for busy weeknights or when entertaining guests.
Reader Q&A
Can I use frozen spinach instead of fresh?
Absolutely! If using frozen spinach, make sure to thaw and squeeze out as much excess water as possible before adding it to the sauce. This prevents the bake from becoming watery.
Is there a way to make this dish vegan?
Yes, you can substitute heavy cream with coconut or cashew cream, use vegan mozzarella and Parmesan alternatives, and opt for a plant-based gnocchi. The flavor and texture will differ slightly but still be delicious.
Can I add protein to make this a complete meal?
Definitely! Adding cooked chicken, turkey sausage, or even shrimp can boost the protein content. For inspiration, check out the Creamy Turkey And Spinach Lasagna for a similar flavor profile with added protein. For seafood lovers, the Creamy Lemon Garlic Shrimp Gnocchi offers another fantastic gnocchi-based option.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through, adding a splash of cream or milk if the sauce has thickened too much.
One Pan, More Ideas
- Creamy Turkey And Spinach Lasagna – A hearty, layered pasta bake with rich flavors and wholesome ingredients.
- Creamy Lemon Garlic Shrimp Gnocchi – Another gnocchi favorite with zesty lemon and succulent shrimp.
- One-Pan Roasted Chicken and Vegetables – A simple, balanced meal with minimal cleanup.
- One-Pot Creamy Mushroom Pasta – For mushroom lovers craving a quick and creamy pasta fix.
In Closing
There’s something undeniably comforting about a creamy, cheesy bake filled with fresh spinach and sun-dried tomatoes. This Creamy Spinach and Sun-Dried Tomato Gnocchi Bake is a versatile, easy-to-make dish that brings warmth and flavor to your table with very little fuss. Whether you’re a seasoned home cook or just starting out, the recipe’s straightforward steps and accessible ingredients make it a winner for any occasion. With a few health-conscious tweaks or added proteins, it can easily become a go-to family favorite.
Enjoy the delightful blend of textures and flavors, and don’t hesitate to experiment with your own spin on this classic comfort food. Happy cooking!
Share on Pinterest
Creamy Spinach and Sun-Dried Tomato Gnocchi Bake
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 16 oz gnocchi and cook according to package instructions, usually about 2-3 minutes or until they float to the surface. Once cooked, drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Add the chopped spinach and cook until wilted, about 2-3 minutes.
- Pour in 1 cup of heavy cream to the skillet with garlic and spinach. Stir in the chopped sun-dried tomatoes, Italian seasoning, salt, pepper, and red pepper flakes if using. Let the cream simmer gently for 3-4 minutes until slightly thickened.
- Add the cooked gnocchi to the skillet and toss until the gnocchi are fully coated with the creamy sauce. Stir in half of the shredded mozzarella and half of the grated Parmesan cheese, reserving the rest for topping.
- Transfer the gnocchi mixture into your prepared baking dish. Sprinkle the remaining mozzarella and Parmesan evenly on top. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving. This bake pairs wonderfully with a crisp green salad or your favorite crusty bread to soak up every last bit of the creamy sauce.
Notes
- Make sure to stir gently after boiling gnocchi and toss with a little olive oil to prevent sticking.
- Let the cream simmer longer if the sauce is too thin to achieve desired thickness.
- Grate your own cheese for better melting and flavor.
- Assemble ahead and refrigerate for up to 24 hours before baking for convenience.
- For a dairy-free version, substitute heavy cream with coconut milk and use vegan cheeses.
