Tuscan Baked Gnocchi

Tuscan Baked Gnocchi turns simple potato gnocchi into the kind of dinner everyone hopes is coming out of the oven. Tender gnocchi are folded into a silky garlic cream sauce with spinach, sun-dried tomatoes, Parmesan, and a touch of lemon. Then mozzarella melts over the top until bubbly and lightly golden.

The sauce feels rich, yet the tomatoes and lemon keep every bite balanced. Better still, the recipe comes together with familiar ingredients and only a few easy steps. It works beautifully as a cozy vegetarian main dish, although it also pairs well with roasted chicken or a crisp green salad. Fresh basil added at the end brings a bright finish and makes the whole baking dish smell incredible. This is comfort food with a polished Tuscan-inspired twist, but it is still easy enough for a relaxed weeknight dinner.

Recipe Yield: 8 servings

INGREDIENTS

2 (16-oz) packages shelf-stable potato gnocchi, uncooked
5 oz baby spinach, roughly chopped
1 cup finely grated Parmesan cheese, divided
2 cups freshly shredded low-moisture whole-milk mozzarella cheese, divided
3/4 cup chopped oil-packed sun-dried tomatoes, well drained, plus 1 tbsp reserved oil
1 small shallot, finely chopped
4 garlic cloves, minced
2 tbsp unsalted butter
1 1/2 cups low-sodium vegetable broth
1 1/2 cups heavy cream
1 tsp Italian seasoning
1/2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
1 tsp finely grated lemon zest
1 tbsp fresh lemon juice
2 tbsp chopped fresh basil

INSTRUCTIONS

1. Prepare the oven:
Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish.

2. Sauté the aromatics:
Melt the butter with the reserved sun-dried tomato oil in a large, deep skillet over medium heat. Add the shallot and cook for 3–4 minutes, until softened. Stir in the garlic and cook for 30 seconds.

3. Build the cream sauce:
Add the vegetable broth, heavy cream, Italian seasoning, salt, black pepper, red pepper flakes, and sun-dried tomatoes. Bring to a gentle simmer, stirring occasionally without letting the sauce boil rapidly.

4. Start cooking the gnocchi:
Stir the uncooked gnocchi into the sauce. Simmer gently for 2–3 minutes, stirring frequently, until the edges begin to soften. The sauce should still look fairly loose.

5. Add the spinach and cheese:
Remove the skillet from the heat. Stir in the spinach until mostly wilted. Then stir in the lemon zest, 1/2 cup Parmesan, and 1/2 cup mozzarella. Taste the sauce and adjust the salt if needed.

6. Assemble the bake:
Transfer the gnocchi and sauce to the prepared baking dish. Sprinkle evenly with the remaining 1 1/2 cups mozzarella and remaining 1/2 cup Parmesan.

7. Bake until bubbly:
Bake uncovered for 15–18 minutes, until the sauce bubbles around the edges and the gnocchi are tender. If desired, broil for 1–2 minutes until the cheese develops lightly golden spots.

8. Finish and serve:
Let the baked gnocchi rest for 5 minutes. Drizzle evenly with the lemon juice, sprinkle with fresh basil, and serve warm.

Helpful Tips to Perfect This Recipe

• Use shelf-stable gnocchi for the most reliable result. Refrigerated, fresh, and frozen gnocchi soften at different rates and may become overly tender during baking.
• Keep the sauce loose before it enters the oven. The uncooked gnocchi, Parmesan, and resting time will naturally thicken it into a creamy sauce that coats every piece.
• Freshly shred both cheeses. They melt more smoothly and create a creamier sauce and better cheese pull than packaged pre-shredded cheese.
• Check the center before extending the baking time. Test one gnocchi from the middle of the dish. Once tender, remove the bake so the gnocchi stay pillowy rather than becoming too soft.
• Reheat leftovers gently. Add a small splash of broth or cream, cover, and warm at 325°F until heated through. Avoid freezing because the dairy sauce may separate.