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
Scale
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.
