Creamy Italian Gnocchi Bake with Spinach
This Creamy Italian Gnocchi Bake with Spinach features pillowy potato gnocchi tossed in a rich garlic cream sauce with wilted baby spinach, then baked under melted mozzarella until golden and bubbly. It is an easy, comforting homemade dinner ready in under 45 minutes.
Equipment
- Large pot
- Large oven-safe skillet or 9x13 inch baking dish
- Wooden spoon or silicone spatula
- Box grater
Ingredients
- 1 pound potato gnocchi shelf-stable or fresh
- 3 tablespoons butter
- 4 cloves garlic minced, or roasted and mashed
- 1 cup heavy cream
- 1/2 cup vegetable or chicken broth
- 1/2 cup grated parmesan cheese
- 1.5 cups shredded mozzarella cheese freshly shredded preferred
- 5 cups baby spinach packed
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1/4 teaspoon ground nutmeg optional
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish or oven-safe skillet.
- Bring a large pot of salted water to a boil and cook the gnocchi for 2 to 3 minutes, just until they float to the surface. Drain and set aside, being careful not to overcook since they will finish cooking in the oven.
- Melt the butter in a large skillet over medium heat. Add the minced or roasted garlic and cook for about 1 minute until fragrant.
- Whisk in the broth and heavy cream, then simmer for 3 to 4 minutes until the sauce thickens slightly.
- Add the baby spinach and stir gently for about 2 minutes, just until it wilts completely into the sauce.
- Stir in the parmesan, Italian seasoning, salt, pepper, and red pepper flakes, mixing until the parmesan melts smoothly into the sauce.
- Fold the cooked gnocchi into the garlic cream sauce until every piece is coated, then transfer everything to the prepared baking dish.
- Sprinkle the shredded mozzarella evenly over the top and bake for 15 to 20 minutes, until the cheese is melted, golden, and bubbling at the edges.
- Let the bake rest for 5 minutes before serving so the sauce can settle and thicken slightly.
Notes
For a deeper flavor, roast a head of garlic ahead of time and mash it into the sauce instead of using raw minced garlic. Use full-fat heavy cream and let the sauce thicken before adding the spinach to avoid a watery bake, which is the most common mistake with this dish. Leftovers keep well refrigerated for 3 to 4 days, and the unbaked dish can be frozen for up to 2 months.