SAEDNEWS: Three Cheese Baked Gnocchi with Spinach — a simple, Italian-inspired skillet bake that layers tender potato gnocchi with a silky passata-mascarpone sauce, fresh spinach, and a blanket of melted mozzarella and Parmesan; an easy, crowd-pleasing dish ideal for visitors and home cooks seeking cozy, seasonal comfort food.
Tender potato gnocchi in a creamy tomato-mascarpone sauce, studded with baby spinach and topped with melted mozzarella and a dusting of Parmesan. Elegant enough for guests, quick enough for weeknights.
This dish balances bright tomato passata and torn basil with the cozy richness of mascarpone and melty cheese. Pre-made gnocchi shortens the work, while the bake turns it into a bubbling, shareable skillet that’s perfect for both casual dinners and entertaining.
Ingredient | Amount |
|---|---|
Olive oil | 2 tablespoons |
Onion, minced | 1/4 onion |
Garlic, minced or thinly sliced | 1 large clove |
Passata (tomato purée) | 12 oz (≈340 g) |
Broth or water | 1/2 cup |
Torn fresh basil | to taste |
Mascarpone cheese | 1/4 cup |
Salt | 1/2 teaspoon |
Ingredient | Amount |
|---|---|
Pre-made potato gnocchi (shelf-stable or thawed frozen) | 16 oz (1 package) |
Baby spinach | a handful |
Fresh mozzarella, sliced | 8 oz |
Grated Parmesan | for sprinkling and finishing |
Oven-safe skillet or cast-iron pan (large enough for gnocchi)
Cutting board and knife
Wooden spoon or spatula
Oven preheated to 400°F (200°C)
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.
Frozen gnocchi: Thaw before adding unless package instructions say otherwise.
Bulk options: Stir in a can of cannellini beans or cooked Italian sausage for extra protein.
Mascarpone substitute: Ricotta works in a pinch though texture will be slightly grainier.
Passata: Use a good-quality, smooth passata for the silkiest sauce.
Skillet: Use a skillet large enough to spread gnocchi in a single layer for even baking.
Can I use frozen gnocchi?
Yes — thaw first for best texture unless the package advises otherwise.
How can I bulk this meal up?
Add a can of cannellini beans or cooked sausage before baking.
What can I substitute for mascarpone?
Ricotta can be used, though the sauce will be a bit less silky.
Item | Time / Yield |
|---|---|
Prep Time | 10 minutes |
Cook Time | 30 minutes |
Total Time | ~40 minutes |
Yield | 5–6 servings |
Tear fresh basil over the baked gnocchi and finish with extra Parmesan.
Serve with crusty bread or garlic bread for dipping.
Pair with a simple green salad to cut the richness.
Category: Pasta
Method: Bake
Cuisine: Italian-Inspired
