If you’re craving a comforting, flavorful meal that combines creamy textures with vibrant Italian flair, you’re going to love this Tuscan Baked Gnocchi with Sun-Dried Tomatoes, Spinach, and Mozzarella Recipe. It’s the perfect dish that brings together pillowy gnocchi bathed in a luscious cream sauce, tangy sun-dried tomatoes, fresh spinach, and a divine layer of bubbling, melted mozzarella. This recipe is as satisfying as it is impressive, making it a guaranteed crowd-pleaser for weeknights or cozy weekends alike.
Ingredients You’ll Need
This recipe is all about simplicity and fresh flavors. Each ingredient plays a crucial role in building layers of taste, texture, and color that make this baked gnocchi unforgettable.
- Butter: Adds richness and a silky base to sauté the aromatics.
- Onion: Provides a subtle sweetness and depth when softened.
- Garlic: Infuses the dish with that unmistakable aromatic punch.
- Sun-Dried Tomatoes: Bring a tangy, concentrated tomato flavor that brightens the cream sauce.
- Chicken or Vegetable Broth (or dry white wine): Adds moisture and enhances savory complexity.
- Heavy/Whipping Cream: Creates the luscious, velvety sauce that coats the gnocchi beautifully.
- Italian Seasoning: A fragrant blend of herbs to unite all the flavors.
- Potato Gnocchi: The tender, pillowy pasta base that makes this dish so comforting.
- Fresh Baby Spinach: Adds a pop of vibrant green and subtle earthiness.
- Fresh Basil: Provides an herbaceous freshness that brightens every bite.
- Parmesan Cheese: Imparts a nutty, salty flavor that enriches the sauce.
- Mozzarella Cheese: Melts into a bubbly, golden topping for irresistible texture.
- Salt & Pepper: Essential seasonings to balance and elevate all the other ingredients.
How to Make Tuscan Baked Gnocchi with Sun-Dried Tomatoes, Spinach, and Mozzarella Recipe
Step 1: Preheat the Oven
Start by setting your oven to 375 degrees Fahrenheit, positioning the rack in the top third so the cheese can brown beautifully near the end. This prep step ensures everything bakes evenly and your finished gnocchi gets that perfect golden crust.
Step 2: Sauté the Onion
Melt the butter in a deep oven-safe skillet over medium heat. Add the chopped onion and sauté for about 4 to 5 minutes until it softens and begins to turn a lovely light brown. This caramelization builds a sweet, savory foundation for the sauce.
Step 3: Add Garlic and Sun-Dried Tomatoes
Stir in the minced garlic and chopped sun-dried tomatoes, letting them cook together for about a minute. The garlic becomes fragrant while the sun-dried tomatoes release their tangy, concentrated flavor into the butter and onions, elevating the dish.
Step 4: Build the Creamy Sauce
Pour in your choice of broth or dry white wine along with the heavy cream, Italian seasoning, and the potato gnocchi. Let this mixture heat through for a couple of minutes, allowing the gnocchi to soak up all those rich, herb-infused flavors and soften slightly.
Step 5: Add Greens and Parmesan
Toss in the fresh baby spinach, torn basil leaves, and freshly grated parmesan cheese. Stir gently just until the spinach wilts and the parmesan begins to melt into the sauce, creating a colorful and flavorful layer that balances richness with freshness.
Step 6: Bake with Mozzarella
Take the skillet off the heat and spread shredded mozzarella evenly over the top. Bake uncovered for 15 minutes until the cheese is melted, bubbly, and golden. For an extra touch, switch to broil for a couple of minutes to get that irresistible browned cheese crust, but watch carefully so it doesn’t burn.
Step 7: Rest and Serve
After baking, let the dish sit for 5 minutes to set slightly. Taste and season with salt and pepper as needed before serving. This resting time helps the sauce thicken a bit and locks in all the delicious flavors.
How to Serve Tuscan Baked Gnocchi with Sun-Dried Tomatoes, Spinach, and Mozzarella Recipe
Garnishes
Add fresh basil leaves or a sprinkle of extra parmesan before serving to add a fresh, vibrant finish. A drizzle of high-quality extra virgin olive oil can also add a lovely shine and richness that complements the creamy sauce beautifully.
Side Dishes
This hearty gnocchi pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or warm focaccia are perfect for soaking up every bit of that luscious sauce.
Creative Ways to Present
Serve the gnocchi straight from the skillet for a rustic, comforting presentation that invites everyone to dig in family-style. Alternatively, plate individual portions in shallow bowls and garnish with fresh herbs and a cracked black pepper for a bistro-inspired look.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be placed in an airtight container and refrigerated within two hours of cooking. They will keep well for up to 3 days, making it easy to enjoy the flavors again without fuss.
Freezing
You can freeze the baked gnocchi, but it’s best to do so before baking. Prepare the skillet as instructed, cover tightly with foil or plastic wrap, and freeze for up to 2 months. When ready, bake directly from frozen, increasing the bake time by 10 to 15 minutes.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through to preserve texture and flavor—usually about 15 to 20 minutes. Microwaving works for convenience but may soften the cheese and gnocchi slightly.
FAQs
Can I use frozen gnocchi?
Absolutely! Just keep in mind that frozen gnocchi can be a bit softer after cooking. There’s no need to thaw them beforehand; simply add them straight into the sauce as the recipe directs.
What can I substitute for heavy cream?
If you want a lighter option, half-and-half can work in a pinch, but the sauce won’t be as rich or thick. For a dairy-free version, consider coconut cream or a cashew-based cream alternative.
Is it okay to use sun-dried tomatoes packed in oil?
Yes, but drain them well to avoid excess oil in your sauce. Oil-packed sun-dried tomatoes offer extra flavor and richness, just be mindful when adjusting your butter or oil quantities in the recipe.
Can I add other vegetables?
Definitely! Mushrooms, roasted red peppers, or artichoke hearts complement the Tuscan flavors beautifully. Just sauté them along with the onions for best results.
How spicy is this dish?
This recipe is mild and savory, focusing on herbs and creamy richness rather than heat. If you enjoy some spice, a pinch of red pepper flakes added with the garlic can give it a subtle but pleasant kick.
Final Thoughts
If you’re looking for a dish that feels like a warm hug and tastes like a taste of Italy, this Tuscan Baked Gnocchi with Sun-Dried Tomatoes, Spinach, and Mozzarella Recipe should be your next go-to. With its creamy sauce, fresh greens, and melty cheese, it’s one of those recipes you’ll want to keep coming back to. Trust me, once you try it, it will quickly become a beloved favorite in your kitchen too!
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Tuscan Baked Gnocchi with Sun-Dried Tomatoes, Spinach, and Mozzarella Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Tuscan Baked Gnocchi is a comforting and flavorful Italian-inspired dish featuring tender potato gnocchi baked in a creamy sun-dried tomato sauce with fresh spinach, basil, and a blend of parmesan and mozzarella cheeses. It’s an easy-to-make one-pan meal perfect for a cozy dinner.
Ingredients
Base and Aromatics
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
Sauce and Seasonings
- 1/2 cup DeLallo Sun-Dried Tomatoes, drained & chopped
- 1/2 cup chicken or vegetable broth or dry white wine
- 1 cup heavy/whipping cream
- 1/2 teaspoon Italian seasoning
- Salt & pepper, to taste
Main Ingredients
- 1 pound DeLallo Potato Gnocchi
- 2 cups packed fresh baby spinach
- 1 handful fresh basil, torn
Cheeses
- 1/2 cup freshly grated parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and move the rack to the top third of the oven to ensure even baking and browning.
- Sauté Onions: Melt the butter in a deep oven-safe skillet over medium heat. Sauté the chopped onion for 4-5 minutes until it becomes soft and starts to lightly brown, enhancing its natural sweetness.
- Add Garlic and Sun-Dried Tomatoes: Stir in the minced garlic and chopped sun-dried tomatoes. Cook for about a minute until the garlic is fragrant and the tomatoes begin to soften.
- Add Liquids and Gnocchi: Pour in the chicken or vegetable broth (or dry white wine), heavy cream, and Italian seasoning. Add the potato gnocchi to the skillet and let the mixture heat through for 2-3 minutes, allowing the gnocchi to begin absorbing the flavors.
- Add Greens and Cheese: Toss in the fresh baby spinach, torn basil leaves, and freshly grated parmesan cheese. Stir gently until the spinach just starts to wilt, incorporating the herbs and cheese evenly.
- Top with Mozzarella and Bake: Remove the skillet from heat and evenly distribute the shredded mozzarella cheese over the top. Bake uncovered in the preheated oven for 15 minutes. Optionally, broil for a few minutes afterward to brown the cheese—watch carefully to avoid burning.
- Rest and Serve: Let the dish sit for 5 minutes before serving to allow the sauce to thicken slightly. Season with additional salt and pepper if needed. Enjoy warm.
Notes
- You can substitute chicken broth with vegetable broth or dry white wine depending on preference or dietary needs.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If you prefer a lighter option, substitute heavy cream with half-and-half or a milk alternative, but the sauce will be less rich.
- Broiling cheese at the end adds a nice golden crust but keep an eye to prevent burning.
- Using a deep oven-safe skillet saves cleanup and allows you to cook on stovetop and bake in the same dish.
