Baked gnocchi with creamy tomato & spinach

This cozy, weeknight-friendly casserole is a celebration of simple, pantry-friendly ingredients elevated into something utterly comforting. Tender gnocchi (or short pasta, ravioli, or tortellini), a rich tomato-and-onion sauce finished with cream and baby spinach, and melting balls of fior di latte make for a bubbling, cheesy bake that’s quick to assemble and impossible not to love. I like to serve it with a simple green salad and crusty bread to mop up every last drop.

Why you’ll love this recipe

• Uses store-cupboard canned tomatoes and a small set of fresh ingredients for an effortless but flavorful sauce.
• Flexible: you can use gnocchi, short pasta, ravioli, or tortellini depending on what’s on hand.
• Creamy, cheesy, and verdant thanks to spinach and basil—yet straightforward enough for a weeknight.
• Comfort-food vibes without a long ingredient list or complicated technique.

Ingredients

• 2400 gram 14 oz tins of good quality tomatoes
• 1 small onion, peeled and cut into quarters
• 30 grams butter
• 500 grams store-bought Gnocchi or short pasta or ravioli or tortellini
• Half to 3/4 of the above sauce
• 8 basil leaves, finely sliced or 2 Tbsp basil pesto
• 200 grams baby spinach leaves, a few extra for garnish
• ½ cup cream or crème fraiche
• 1 ball of fior di latte fresh mozzarella
• A handful of grated Parmesan, plus more for serving

Make-ahead and prep tips

Everything about this dish lends itself to a little prep. You can make the tomato-onion base a day ahead and keep it in the fridge, then finish the bake when you’re ready. If using filled pasta like ravioli or tortellini, reduce pre-boil time slightly so the pasta doesn’t overcook in the oven. If you prefer a lighter finish, use crème fraîche instead of cream—the texture will still be silky and delicious.

Equipment

• Large sauté pan or medium saucepan
• Food processor or blender (for the tomatoes and onion)
• Ovenproof baking dish (about 9×13 inches or similar)
• Colander
• Wooden spoon or spatula

Flavor notes

The canned tomatoes carry the backbone of the dish, so pick a good-quality brand for the best results. The small onion, pureed with the tomatoes and cooked gently in butter, mellows and adds subtle sweetness. The cream tempers the acidity of the tomatoes and binds the spinach and basil into a lush sauce. Fior di latte gives a delicate milky stretch, while the Parmesan brings a salty umami finish—grate some extra for serving.

Step-by-step directions

Below are clear, numbered steps to guide you from raw ingredients to a bubbling, golden-topped bake. The sequence follows the original order of preparation and respects the ingredient quantities above.

1. Preheat the oven: Set your oven to 200°C (about 400°F) so it’s ready for the final bake.
2. Prepare the tomato-onion mixture: Place the 2400 gram 14 oz tins of good quality tomatoes and the 1 small onion (peeled and quartered) into a blender or food processor. Pulse until mostly smooth but still slightly textured—this will be your sauce base.
3. Melt the butter and cook the sauce: In a large sauté pan or medium saucepan, melt the 30 grams butter over medium heat. Pour in the blended tomato-and-onion mixture and stir to combine. Let the sauce come to a gentle simmer and cook for 8–10 minutes, stirring occasionally so it reduces slightly and the flavors concentrate. Taste and add a pinch of salt and freshly ground pepper if needed.
4. Set aside half to three quarters of the sauce: Remove the pan from the heat and transfer between half and three quarters of this sauce into a bowl or measuring jug—this amount will be used later to toss with the cooked gnocchi or pasta. Reserve the remaining portion in the pan for layering in the baking dish.
5. Cook the gnocchi or pasta: Bring a large pot of salted water to a boil. Add the 500 grams store-bought gnocchi or short pasta or ravioli or tortellini and cook according to package directions until just al dente. If using filled pasta, stop cooking slightly early to avoid over-softening during baking. Drain in a colander and return to the pot.
6. Toss pasta with reserved sauce and basil: Pour the reserved half to three quarters of the sauce over the drained gnocchi or pasta in the pot. Add the 8 basil leaves, finely sliced, or 2 tablespoons basil pesto. Stir gently until each piece is coated in sauce and aromatic basil. This ensures the interior of the bake is saucy and well-seasoned.
7. Add spinach and cream: To the remaining sauce in the pan (the portion kept back for layering), stir in the 200 grams baby spinach leaves and let them wilt slightly over low heat. Once wilted, stir in ½ cup cream or crème fraiche until the sauce is smooth and glossy. Heat gently—don’t boil—so the cream combines without splitting. Remove from heat.
8. Assemble the baking dish: Spoon a thin layer of the creamy tomato-spinach sauce into the bottom of an ovenproof baking dish. Add the sauced gnocchi or pasta on top in an even layer. Pour any remaining sauced gnocchi mixture over, then spoon the rest of the creamy tomato-spinach sauce across the top so everything is evenly covered but you still have some visible pieces of gnocchi or pasta.
9. Add the cheeses and basil: Tear the 1 ball of fior di latte fresh mozzarella into pieces and scatter them across the top of the assembled bake. Sprinkle a handful of grated Parmesan evenly over the surface, reserving a little for serving after baking. If you used sliced basil earlier, tuck a couple of those leaves across the top for fresh flavor.
10. Bake until bubbly: Place the baking dish in the preheated oven and bake for about 15–20 minutes, or until the top is bubbling and the mozzarella has melted into golden, gooey pockets. If you like a more caramelized top, switch to the grill/broiler for 2–3 minutes at the end—watch closely so it doesn’t burn.
11. Rest, garnish, and serve: Remove the baking dish from the oven and let it rest for 5 minutes. This lets the sauce set just enough to make serving easier. Scatter a few extra baby spinach leaves and a little more grated Parmesan over the dish for a fresh finish. Serve warm, straight from the dish, with extra Parmesan at the table.

Portioning and serving suggestions

This recipe generously feeds 4 to 6 people depending on appetite. For a lighter meal, serve alongside a crisp green salad dressed with lemon and olive oil. For heartier comfort, pair it with roasted vegetables or garlic bread. Leftovers reheat beautifully in a moderate oven (170°C / 340°F) for 10–15 minutes or until warmed through.

Variations and swaps

• Protein boost: Stir in pre-cooked, shredded roasted chicken or cooked chickpeas for extra protein before baking.
• Vegetable additions: Add roasted aubergine, mushrooms, or bell peppers to the sauce for extra texture and flavor.
• Cheese alternatives: If you prefer a sharper finish, substitute or add aged Pecorino for part of the Parmesan. For a creamier melt, buffalo mozzarella or a burrata torn across the top after baking are wonderful.
• Herb swap: If you don’t have basil, fresh oregano or a sprinkle of parsley brightens the finished dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 170°C (340°F) until warmed through to preserve the texture and melt the cheese; microwaving will work in a pinch but can make the sauce slightly looser.

Common troubleshooting

• Sauce too thin: Simmer a little longer before assembling to reduce and thicken. Alternatively, stir a tablespoon of grated Parmesan into the sauce to help bind it.
• Pasta overcooked after baking: Undercook the gnocchi or pasta by a minute or two during boiling so it finishes perfectly in the oven.
• Cheese doesn’t melt evenly: If your oven heats unevenly, place the dish in the center and rotate halfway through baking. Finish under the broiler for a minute if needed for a golden top.

Final thoughts

This Baked gnocchi with creamy tomato & spinach recipe strikes a beautiful balance between speed and flavor. It’s the sort of dish that comes together quickly but looks and tastes like you spent hours coaxing depth from humble ingredients. Whether you’re feeding a family or making a comforting solo dinner, this casserole checks every box: saucy, cheesy, leafy, and incredibly satisfying. Keep a tin of good-quality tomatoes and a ball of fior di latte in your pantry and fridge, and you’ll have dinner ready before you know it.

Enjoy this bubbling, creamy bake hot from the oven with a final sprinkle of Parmesan and a few fresh basil or spinach leaves for garnish.

Baked gnocchi with creamy tomato & spinach

A comforting baked gnocchi with a creamy tomato sauce, spinach and melted mozzarella.

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Prep Time 5 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 x 400g tins of good-quality tomatoes
• 1 small onion peeled and cut into quarters
• 30 g butter
• 500 g store-bought gnocchi or short pasta or ravioli or tortellini
• prepared tomato sauce use half to three quarters of the sauce made above
• 8 basil leaves finely sliced, or use 2 tbsp basil pesto instead
• 200 g baby spinach leaves plus a few extra for garnish
• 1/2 cup cream or crème fraîche
• 1 ball of fior di latte (fresh mozzarella) slice into pieces
• a handful grated Parmesan plus extra for serving

Equipment

• Medium Saucepan
• Blender or immersion blender
• Large Pot
• Colander
• ovenproof baking dish
• Knife
• Cutting Board

Method

 

1. Combine the tinned tomatoes, quartered onion and butter in a medium saucepan and bring to a low simmer.
2. Simmer gently, uncovered, for about 45 minutes until reduced and flavorful.
3. Blend the sauce until smooth (use a blender or immersion blender) and season with salt and pepper to taste.
4. Preheat the oven to 180°C (350°F).
5. Cook the gnocchi in a large pot of salted boiling water following package instructions until they float; about 1–2 minutes.
6. About 1–1.5 minutes before the gnocchi are done, add the spinach to the pot and cook until wilted; then drain gnocchi and spinach in a colander.
7. Place the drained gnocchi and wilted spinach into an ovenproof baking dish.
8. Stir the cream or crème fraîche into half to three quarters of the blended tomato sauce, then add the sliced basil or 2 tbsp pesto and mix to combine.
9. Pour the creamy tomato sauce over the gnocchi and spinach and fold gently to coat evenly.
10. Top the gnocchi with slices of fior di latte and a generous sprinkle of grated Parmesan.
11. Bake for 25–30 minutes until the cheese is golden and the dish is bubbling.
12. Serve immediately with extra Parmesan if desired.

Notes

• Store any leftovers in the fridge.
• Reheat leftovers in a microwave.