Description
This Three Cheese Baked Gnocchi with Spinach is a comforting and delicious dish featuring tender potato gnocchi blanketed in a creamy tomato sauce enriched with mascarpone, fresh baby spinach, and topped with melty mozzarella and Parmesan cheeses. Baked until golden and gooey, it’s a perfect weeknight meal that’s both satisfying and easy to prepare.
Ingredients
Scale
Sauce
- 2 tablespoons olive oil
- 1/4 onion, minced
- 1 large clove garlic, minced or thinly sliced
- 12 ounces DeLallo Passata Tomato Purée
- 1/2 cup broth or water
- Torn basil leaves (to taste)
- 1/4 cup mascarpone cheese
- 1/2 teaspoon salt
Main Ingredients
- 1 (16-ounce) package DeLallo Potato Gnocchi (shelf-stable or frozen)
- A handful of baby spinach
- 8 ounces fresh mozzarella cheese, sliced
- Parmesan cheese, for sprinkling on top
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the gnocchi later.
- Sauté Aromatics: Heat 2 tablespoons of olive oil over medium-low heat in a skillet. Add the minced onion and garlic, sautéing until the onion becomes translucent and the mixture is fragrant, which should take a few minutes.
- Prepare Sauce: To the skillet, add 12 ounces of passata tomato purée and 1/2 cup of broth or water. Bring this mixture to a low simmer. Then stir in torn basil leaves, 1/4 cup of mascarpone cheese, and 1/2 teaspoon salt, blending until creamy and well combined.
- Add Gnocchi and Spinach: Stir in the 16-ounce package of potato gnocchi and a handful of baby spinach into the sauce. Mix gently to evenly coat the gnocchi and wilt the spinach slightly.
- Assemble Casserole: Transfer the gnocchi and sauce mixture to a baking dish. Arrange 8 ounces of fresh mozzarella slices evenly on top and sprinkle generously with Parmesan cheese.
- Bake: Place the baking dish in the preheated oven and bake for 15 to 20 minutes until the cheese is melted, bubbly, and lightly golden on top.
- Serve: Remove from the oven and garnish with extra fresh basil if desired. Serve hot and enjoy your comforting baked gnocchi dish!
Notes
- Use either shelf-stable or frozen gnocchi based on availability; both work well in this recipe.
- For extra freshness, garnish with additional basil before serving.
- If you prefer a richer sauce, increase the mascarpone slightly.
- Serve with a light salad or crusty bread for a complete meal.
- This dish reheats well and can be enjoyed as leftovers.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 387
- Sugar: 4 g
- Sodium: 824.1 mg
- Fat: 20.2 g
- Saturated Fat: 10.7 g
- Unsaturated Fat: 9.2 g
- Trans Fat: 0.3 g
- Carbohydrates: 36.8 g
- Fiber: 0.7 g
- Protein: 13.6 g
- Cholesterol: 47.9 mg
