If you’re craving something cozy and cheesy with a fresh twist, you’re going to adore this Three Cheese Baked Gnocchi with Spinach Recipe. I’ve made this dish countless times, and honestly, it never fails to impress. It’s like a warm, bubbly hug on a plate, with pillowy gnocchi swimming in a luscious tomato mascarpone sauce, spot-on with fresh spinach and three kinds of melty cheese. Stick with me here, because I’m sharing not just the recipe, but all my little kitchen secrets to help you nail it perfectly every time.

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Why You’ll Love This Recipe

Simple, Minimal Ingredients: You don’t need a fridge full of fancy stuff to make it taste like a gourmet meal.
Perfectly Cheesy: The blend of mascarpone, mozzarella, and Parmesan gives you that rich, gooey, layered cheese experience you crave.
Comfort in 40 Minutes: Ready from start to finish in under an hour—ideal for busy weeknights or last-minute guests.
Veggie-Friendly Boost: Fresh spinach adds color and nutrition, sneaking some greens into a decadent dish.

A black cast iron skillet filled with a rich tomato sauce base layered with melted white cheese that has browned slightly in spots, and fresh green basil leaves scattered on top. The sauce is vibrant orange-red and thick, with the cheese creating a lumpy, creamy texture across the surface. The skillet is placed on a white marbled countertop with some fresh basil and grated cheese in a white bowl nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient here plays its part in creating a velvety sauce with tender gnocchi swimming in cheesy goodness. I always find using quality passata and fresh mozzarella makes the biggest difference in flavor and texture.

Olive Oil: Use extra virgin for the best depth of flavor in your sauté base.
Onion: Just a quarter, minced finely so it melts into the sauce without overpowering.
Garlic: One large clove, minced or thinly sliced—fresh garlic is key here.
DeLallo Passata Tomato Purée: This smooth, no-seed puree creates the perfect rich tomato base.
Broth or Water: I usually use vegetable broth to add an extra layer of flavor.
Fresh Basil: Torn, not chopped, so it releases aroma without turning bitter.
Mascarpone Cheese: Adds that luxurious creaminess that makes the sauce dreamy.
Salt: Just enough to season perfectly without overpowering.
Potato Gnocchi: I prefer shelf-stable gnocchi for convenience, but frozen works great too.
Baby Spinach: Adds freshness and a pop of green color.
Mozzarella Cheese: Fresh slices melt beautifully for that gooey top layer.
Parmesan Cheese: A generous sprinkle for that final sharp, salty punch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this recipe is forgiving and easy to customize depending on what you have in your fridge or your dietary needs. Feel free to make it your own and watch how your family responds with joy.

Protein Addition: I sometimes add cooked Italian sausage or shredded rotisserie chicken for a meatier version that still feels light.
Greens Swap: You can swap baby spinach for kale or Swiss chard, just wilt them well before baking.
Vegan Version: Try vegan cheese alternatives and plant-based mascarpone to make this dish entirely plant-powered.
Spicy Kick: Adding red pepper flakes to the sauce gave my family a spicy surprise they absolutely loved.

How to Make Three Cheese Baked Gnocchi with Spinach Recipe

Step 1: Gently Sauté Aromatics for a Flavor Base

Start by heating olive oil over medium-low heat—it’s important not to rush this part to avoid burning the garlic or onion. Add the finely minced onion and garlic and sauté until translucent and fragrant, which usually takes about 4-5 minutes. This soft, sweet base is what makes the sauce so comforting. Be patient, and don’t skip this step!

Step 2: Build the Creamy Tomato Sauce

Pour in the passata tomato purée, then add broth or water to loosen it just a bit—it should be saucy, not too thick. Bring the mixture to a gentle simmer. Stir in torn fresh basil leaves and mascarpone cheese along with half a teaspoon of salt. The mascarpone melts right into the tomato sauce, creating a creamy, dreamy texture that’ll have you licking your spoon. Taste for seasoning and adjust if necessary.

Step 3: Add Gnocchi and Spinach, Then Top with Cheese

Fold in your gnocchi and baby spinach, stirring gently to coat everything evenly in the sauce. The spinach will quickly wilt, adding lovely pops of green. Next, transfer the mixture to a baking dish if you’re not using an ovenproof skillet. Top it with fresh mozzarella slices, then shower with a generous sprinkle of Parmesan cheese. The cheese layers are where the magic happens during baking!

Step 4: Bake Until Bubbly and Golden

Bake in a preheated 400°F oven for 15-20 minutes until the cheese is bubbly and just beginning to turn golden brown. Keep an eye on it after 15 minutes—you want ooey-gooey cheese, not burnt crust. Once out of the oven, let it sit for a few minutes before serving. A few more torn basil leaves scattered on top bring freshness and a pop of color that makes the dish extra inviting.

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Pro Tips for Making Three Cheese Baked Gnocchi with Spinach Recipe

Use Room Temperature Cheese: Let mozzarella and mascarpone sit out a few minutes so they melt evenly in the oven without clumping.
Don’t Overcrowd the Pan: Give gnocchi some space in the sauce so each piece gets coated thoroughly instead of stewing.
Fresh Gnocchi or Frozen? I tested with shelf-stable and frozen gnocchi—both work, but frozen ones may need a couple of extra minutes in the oven.
Avoid Watery Sauce: If you notice excess water from thawed spinach or frozen gnocchi, drain or pat them dry before adding to keep sauce rich and not diluted.

How to Serve Three Cheese Baked Gnocchi with Spinach Recipe

The image shows a dark skillet filled with gnocchi covered in a rich, bright orange tomato sauce. The gnocchi are soft and round, coated well with the sauce which has a creamy texture. Patches of melted white cheese are scattered on top, blending slightly into the sauce with a stretchiness and light browning at the edges. Small pieces of fresh green herbs are sprinkled over everything, adding color contrast. The skillet sits on a white marbled surface, and in the background, there is a white bowl with some white rice and a few fresh green leaves placed on the surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my servings with a handful of fresh torn basil and just a tiny drizzle of good olive oil. If you like a little heat, crushed red pepper flakes add a lovely contrast. For a nice finishing touch, a sprinkle of flaky sea salt brightens the cheesy richness beautifully.

Side Dishes

My family goes crazy for pairing this with a crisp mixed greens salad dressed lightly in lemon vinaigrette to cut through the richness. Roasted garlic bread is also a must-have—perfect for mopping up every last bit of that luscious sauce!

Creative Ways to Present

For holidays or dinner parties, I’ve served this in individual ramekins topped with fresh herbs and a Parmesan crisp on the side. It’s a real crowd-pleaser that looks as fantastic as it tastes, making it feel extra special with minimal fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers? Yes, please! I store mine airtight in the fridge for up to three days. The flavors deepen overnight, though I find you might want to add a splash of broth when reheating to loosen the sauce back up.

Freezing

I freeze leftover portions in freezer-safe containers, dividing into meal-sized servings. When thawing, it’s best to do overnight in the fridge before reheating to maintain the best texture for the cheese and gnocchi.

Reheating

Reheat in a covered dish in the oven at 350°F until warmed through, about 15-20 minutes. If you’re in a hurry, microwave on medium power with a damp paper towel over the dish to keep moisture in, stirring halfway through to heat evenly.

FAQs

Can I use frozen gnocchi for this Three Cheese Baked Gnocchi with Spinach Recipe?

Absolutely! Frozen gnocchi works wonderfully in this recipe. Just make sure to thaw it first or add a few extra minutes to the bake time to ensure it cooks through and the sauce thickens properly.
What cheese can I substitute if I don’t have mascarpone?

If mascarpone isn’t available, cream cheese mixed with a little heavy cream can mimic its rich texture. Alternatively, ricotta cheese also works but will result in a slightly different flavor and texture.
Is this recipe gluten-free?

Traditional potato gnocchi often contains wheat flour, so it’s not usually gluten-free. However, you can find gluten-free gnocchi at specialty stores or make your own using gluten-free flour blends to adapt this recipe.
Can I prepare parts of this recipe ahead of time?

Yes! You can prepare the sauce and sauté the aromatics a day ahead, then combine with gnocchi, spinach, and cheeses before baking. This makes assembling the dish super quick when you’re ready to eat.

Final Thoughts

This Three Cheese Baked Gnocchi with Spinach Recipe truly feels like my ultimate comfort food that’s both indulgent and nourishing. I love how quick it comes together, and every time I serve it, the smiles around the table tell me it’s a winner. If you want to bring cheesy, saucy joy into your kitchen without hours of fuss, this is the dish to try. I can’t wait to hear how it turns out for you—once you make it, it might just become your new go-to family favorite!