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Homemade Creamy Spinach and Sun-Dried Tomato Gnocchi Bake recipe photo

Creamy Spinach and Sun-Dried Tomato Gnocchi Bake

This Creamy Spinach and Sun-Dried Tomato Gnocchi Bake is a luscious, cheesy casserole that’s easy to make and perfect for cozy dinners!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz gnocchi
  • 2 cups fresh spinach chopped
  • 1 cup sun-dried tomatoes chopped
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • salt to taste
  • pepper to taste
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Mixing spoon or spatula
  • Baking dish (8x8 inch or similar)
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Creamy Spinach and Sun-Dried Tomato Gnocchi Bake, Made Easy
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.