Baked gnocchi with garlicky tomato sauce, spinach and fresh basil, topped with buffalo mozzarella and pecorino and baked until bubbling.
Baked Gnocchi
Tender gnocchi are simmered in a garlicky tomato and spinach sauce, then finished in the oven under a layer of creamy buffalo mozzarella and pecorino cheese. Fresh basil and spinach add freshness to the tomato sauce, while the mozzarella melts into little pockets throughout.
I use gluten-free gnocchi, but regular or cauliflower gnocchi work too. The gnocchi cooks directly in the tomato sauce, so there's no need to boil it separately.
Why You'll Like This Baked Gnocchi
- It's quick to make. The whole dish takes about 30 minutes, with very little preparation.
- The gnocchi cooks in the sauce. There's no separate pot of water to boil or gnocchi to drain.
- It's gluten-free friendly. I use gluten-free potato gnocchi, but regular gnocchi works just as well. You can also use cauliflower gnocchi with the preparation described below.
- There's very little cleanup. The garlic, spinach, tomato sauce and gnocchi are cooked in the same skillet before it goes into the oven.
- Two kinds of cheese. Buffalo mozzarella melts into little pockets throughout the gnocchi, while the pecorino adds a salty finish.
Ingredients
Olive oil
Use a good extra-virgin olive oil for sautéing the garlic and spinach.
Garlic
Fresh garlic is finely grated and cooked briefly in olive oil. Keep the heat low enough that it doesn't brown.
Baby spinach
Baby spinach wilts quickly and works well here. Wash and dry it before adding it to the skillet.
Gnocchi
I use gluten-free potato gnocchi, but regular gnocchi works just as well. Cauliflower gnocchi can also be used, but it needs to be prepared separately rather than simmered directly in the sauce (see instructions in the recipe card).
Tomato passata or tomato sauce
Use a smooth tomato passata or tomato sauce. Either works well in this recipe.
Broth or water
A little broth or filtered water thins the tomato sauce enough for the gnocchi to cook in it.
Fresh basil
Stir them into the sauce after the gnocchi has finished simmering.
Buffalo mozzarella
Creamy, it melts into pockets throughout the gnocchi.
Pecorino
Grated pecorino adds a sharp, salty finish. Parmesan can be substituted if desired. (Use cheese made with vegetable or microbial rennet for a vegetarian version.)
How to Make Baked Gnocchi
1. Cook the garlic and spinach
Preheat the oven to 400°F (200°C).
Heat the olive oil in a medium oven-safe skillet over medium-low heat. Add the grated garlic and sauté for about 30 seconds, just until fragrant. Don't let it brown.
Add the spinach and cook, stirring, until just wilted.
2. Add the tomato sauce and gnocchi
Pour the tomato passata or tomato sauce into the skillet along with the broth or filtered water. Season with salt and black pepper.
Stir in the gnocchi, making sure it is well coated in the sauce. Bring to a simmer and cook for 3–5 minutes, stirring occasionally.
3. Add the basil and cheese
Remove the skillet from the heat. Tear the basil leaves and stir them into the sauce.
Scatter the torn mozzarella over the top, then sprinkle with the grated pecorino.
4. Bake
Transfer the skillet to the oven and bake for about 10 minutes, until the cheese is bubbling and golden.
For more browning, broil (grill) for 1–2 minutes at the end. Watch closely so the cheese doesn't burn.
Remove from the oven and let the baked gnocchi rest for 5 minutes before serving.
Tips for the Best Baked Gnocchi
Use an oven-safe skillet. This lets you take the dish directly from the stovetop to the oven. If you don't have one, transfer the gnocchi and sauce to a lightly greased baking dish before adding the cheese.
Don't brown the garlic. It only needs about 30 seconds over medium-low heat. Browning it can make the garlic bitter.
Don't skip the short simmer. The gnocchi needs a few minutes in the sauce before it goes into the oven so it has time to cook through.
Tear the mozzarella. Small pieces melt into the sauce and create little pockets of mozzarella throughout the dish, while the exposed pieces brown on top.
Watch the broiler. If you want more color on the cheese, the broiler only needs a minute or two. Keep a close eye on it because the cheese can go from browned to burnt quickly.
Using cauliflower gnocchi? Don't simmer it directly in the tomato sauce. Cauliflower gnocchi is softer than potato gnocchi and can become gummy. Instead, cook it separately according to the package directions or until browned, then stir it into the tomato and spinach sauce before adding the basil and cheese.
Variations to Try
- Add white beans: Stir in a can of drained and rinsed white beans along with the gnocchi.
- Change the greens: Use chopped kale or chard instead of spinach. Give them a few extra minutes to soften before adding the tomato sauce.
- Make it spicy: Add a pinch of red pepper flakes with the garlic.
- Change the cheese: Parmesan can replace the pecorino, or use crumbled feta or goat cheese for a different finish.
- Change the herbs: Use oregano in place of the basil, or add chopped parsley.
- Make it vegan: Use vegan gnocchi, along with a plant-based mozzarella that melts well and vegan parmesan in place of the pecorino.
Final Thoughts
This is the kind of dinner I like when I want something a little more than pasta with tomato sauce. It has all the familiar flavors, but the gnocchi, spinach and bubbling cheese give it something extra.
More Tomato Pasta Recipes:
Tomato Gnocchi Bake
The ultimate easy dinner: gnocchi baked in rich tomato sauce with spinach,
mozzarella, and pecorino cheese.
Ingredients
- 1 Tablespoon/30ml olive oil
- 2 cloves garlic, finely grated
- 3 ounces/84g baby spinach, washed and dried
- 9 ounces/255g gluten-free gnocchi (👉 Or use regular or cauliflower gnocchi)
- 1 ½ cups/375g tomato passata or tomato sauce
- ½ cup/120ml broth or filtered water
- ¼ teaspoon fine sea salt & black pepper, to taste
- 1 handful fresh basil leaves, torn
- 4 ounces/114g buffalo mozzarella, torn into pieces (👉 Vegan option: use plant-based mozzarella that melts well)
- 1 ounce/28g grated pecorino cheese (👉 Vegan option: use vegan parmesan)
Instructions
- Preheat your oven to 400 °F (200 °C).
- In a medium oven-safe skillet, heat olive oil over medium-low heat.
- Add garlic and sauté for about 30 seconds, just until fragrant (don’t let it brown).
- Add spinach and cook, stirring, until just wilted.
- Pour in the tomato passata or sauce along with the water or broth. Season with salt and pepper.
- Stir in gnocchi, coating it well in the sauce. Simmer for 3-5 minutes.
- Remove from heat.
- Tear and stir in basil leaves.
- Scatter torn mozzarella on top, then sprinkle with grated pecorino.
- Transfer the skillet to the oven and bake for 10 minutes, until the cheese is bubbling and golden.
👉 Note: If you don’t have an oven-safe skillet, transfer everything to a lightly greased baking dish before baking.
👉 Optional: For extra browning, broil (grill) for 1–2 minutes—watch closely to prevent burning. - Remove from oven and let rest for 5 minutes before serving. Garnish with more basil if desired.
Notes
🌿 Make It Vegan
Swap the mozzarella and pecorino with plant-based mozzarella and parmesan.
Many store-bought gnocchi are vegan—check the label to confirm.
Variations to Try 🌿
Add protein: Stir in white beans for extra heartiness.
Different greens: Use kale or chard in place of spinach for a twist in flavor and texture.
Make it spicy: Add a pinch of red pepper flakes with the garlic for heat.
Cheese swaps: Try parmesan, or feta or goat cheese instead.
Herb mix-up: Swap basil for thyme or oregano, or finish with parsley for brightness.
Dietary Notes:
Gluten-Free, Grain-Free, Vegetarian, Vegan Option, Dairy-Free Option, Nut-Free, Egg-Free
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 346Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 49mgSodium: 807mgCarbohydrates: 35gFiber: 4gSugar: 5gProtein: 16g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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