Creamy Tuscan Gnocchi Bake

This Creamy Tuscan Gnocchi Bake is pure comfort, pillowy gnocchi baked in a rich garlic cream sauce with spinach, sun-dried tomatoes, and melty cheese. All in one skillet!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Keyword: creamy tuscan gnocchi bake, gnocchi bake

Servings:

Calories: 731kcal

Author: Joanna Cismaru

Ingredients

1 tablespoon olive oil
3 cloves garlic minced
1 cup sun-dried tomatoes in oil, drained and chopped
2 cups baby spinach
1 ½ cups heavy cream
½ cup chicken broth
½ teaspoon Italian seasoning
salt and pepper to taste
1 pound potato gnocchi shelf-stable or fresh
1 cup mozzarella shredded
½ cup Parmesan cheese grated
red pepper flakes for a little kick, optional
fresh basil or parsley, for garnish

US Customary - Metric

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a large oven safe skillet over medium heat. Add garlic and sun-dried tomatoes and cook for 1–2 minutes until fragrant.
Stir in the spinach and cook until just wilted. Pour in the cream, chicken broth, Italian seasoning, salt, and pepper. Simmer 2–3 minutes.
Stir in gnocchi and cook for 2–3 minutes, just until slightly softened. Stir in half the mozzarella and all the Parmesan.
Top with remaining mozzarella and bake uncovered for 20–25 minutes, until bubbly and golden.
Let rest 5 minutes before serving. Garnish with fresh basil or parsley. Add a sprinkle of red pepper flakes if you like a bit of heat.

Notes

Gnocchi - Use shelf-stable, fresh, or refrigerated gnocchi, whatever you’ve got. No need to boil first (we love that for us). It cooks right in the sauce, soaking up all that creamy goodness.
Sun-dried tomatoes - Oil-packed is the way to go. Drain them first and give them a good chop. They bring sweet, tangy flavor that totally makes the dish. Jarred flavor bombs.
Spinach - Baby spinach wilts down beautifully and adds a pop of green that lets us pretend this is balanced. You could use frozen, but thaw it first and squeeze out the water like it insulted your pasta.
Cheese - Mozzarella for melt, Parmesan for flavor. Don’t skip the Parm, she’s the one bringing depth. Pre-shredded is fine, freshly grated is even better (but we’re not judging either way).
Add-ins - Feel like making it meatier? Stir in some cooked chicken, Italian sausage, or even crispy bacon. This dish is not here to judge your choices, only to support them.
Leftovers - Keeps well in the fridge for up to 3 days. Reheat in the microwave or oven until hot and bubbly again. That sauce might thicken a bit, but it’s still delish.

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