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Three Cheese Baked Gnocchi with Spinach

This recipe is a new fave around here and I think it walks that summer-to-fall line perfectly: just a beautifully simple tomato sauce made with mild tomato passata (a skinless, seedless, silky, and pure tomato puree that pretty much tastes like fresh tomatoes in a jar), thinly sliced garlic and onion, a little torn basil to hold onto those last few days of warmth, and a dollop of mascarpone cheese to kick off the cozy vibes for the season.

Food

Three Cheese Baked Gnocchi with Spinach

Tender gnocchi blanketed in a creamy tomato sauce, speckled with fresh spinach and bites of melty cheese – capital G to the gorgeous!

This recipe is a new fave around here and I think it walks that summer-to-fall line perfectly: just a beautifully simple tomato sauce made with mild tomato passata (a skinless, seedless, silky, and pure tomato puree that pretty much tastes like fresh tomatoes in a jar), thinly sliced garlic and onion, a little torn basil to hold onto those last few days of warmth, and a dollop of mascarpone cheese to kick off the cozy vibes for the season.

Add some pre-made gnocchi and spinach to that dream of a sauce, blanket it under some fresh mozzarella and Parmesan, and you are looking at a dinner-party-worthy recipe that conveniently also works as an SOS weeknight meal.


Here Are The Ingredients We’re Working with Today

Your wonderfully short ingredient list consists of:

onion / garlic
mascarpone cheese
pre-made gnocchi (see above about DeLallo)
spinach
cheese for topping – I like mozzarella slices and a little dusting of Parmesan
basil
Fab. Amaze. Perfection. Couldn’t this lineup more.


How To Make Baked Gnocchi

Making this couldn’t be easier:

You make the sauce.

You add the gnocchi and spinach.

You bake it under cheese.


I’ve also tried adding a can of white beans for a little extra bulk, which would be a good trick to keep in your back pocket, but I would submit to you that the glory of this recipe is its simplicity – the chewy gnocchi, the tender cooked spinach, and the tangy tomato sauce with just the right amount of creaminess – and honestly I hate to mess with such a good thing.


INGREDIENTS

Simple Delicious Tomato Sauce:

2 tablespoons olive oil
a quarter of an onion, minced
1 large clove garlic, minced or thinly sliced
12 ounces DeLallo Passata Tomato Purée
1/2 cup broth or water
torn basil
1/4 cup mascarpone cheese
1/2 teaspoon salt
Gnocchi:

one 16-ounce package DeLallo Potato Gnocchi (I used shelf-stable gnocchi but frozen would also work)
a handful of baby spinach
8 ounces fresh mozzarella cheese slices
Parmesan cheese

INSTRUCTIONS

Make the sauce: Preheat oven to 400 degrees. Heat the olive oil over medium-low heat. Add the onion and garlic; sauté until translucent and fragrant. Add passata and water or broth; bring to a low simmer. Add torn basil, mascarpone, and salt. YUM.

Bake it up: Add gnocchi and spinach. Stir to coat evenly with sauce. Top with mozzarella slices and a sprinkle of Parmesan. Bake for 15-20 minutes, until gooey and light golden brown on top. Serve with more basil. THE END. That’s it. You’re in heaven.

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