Three Cheese Baked Gnocchi with Spinach Recipe

If you love cozy, cheesy comfort food that feels like a warm hug, then you’re going to absolutely adore this Three Cheese Baked Gnocchi with Spinach Recipe. It’s a delightful mix of pillowy gnocchi swimming in a rich, creamy tomato sauce with fresh spinach and layers of three kinds of cheese baked to bubbly, golden perfection. I first made this dish on a chilly evening, and it instantly became my go-to when I want something impressive yet effortless. Stick with me, and I’ll walk you through exactly how to nail this fan-freaking-tastic meal that your family will rave about!

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Ingredients You’ll Need

All the ingredients here come together to create a luscious sauce with the perfect balance between tangy and creamy, complementing the gnocchi beautifully. When you shop, prioritize fresh mozzarella and high-quality tomato purée — it truly makes a difference.

• Olive oil: Use a good extra virgin olive oil for that fruity base flavor when sautéeing.
• Onion: Finely minced to melt seamlessly into the sauce, adding slight sweetness.
• Garlic: Fresh and minced or thinly sliced to release fragrant aromas.
• Passata Tomato Purée: I like DeLallo brand for its smooth texture and pure tomato taste.
• Broth or Water: Adds moisture and deepens the sauce’s flavor—broth is more flavorful, but water works fine.
• Basil: Torn fresh basil leaves bring brightness and a herbal kick to this dish.
• Mascarpone Cheese: This creamy cheese gives the sauce amazing richness without heaviness.
• Salt: Essential for seasoning and bringing all those flavors together.
• Potato Gnocchi: Shelf-stable or frozen gnocchi both work well; I used DeLallo for convenience.
• Baby Spinach: A handful adds freshness and a pop of color.
• Fresh Mozzarella Cheese: Sliced to melt in pockets, creating gooey surprises throughout.
• Parmesan Cheese: For sprinkling on top — it crisps up deliciously in the oven.

Variations

I love mixing things up with this Three Cheese Baked Gnocchi with Spinach Recipe — that’s what makes it so much fun! You can easily adapt it to suit dietary needs or just shake up the flavors depending on what you have on hand.

• Meaty Twist: Adding sautéed Italian sausage or crispy pancetta can turn this into a hearty main dish my family goes wild for.
• Veggie Boost: Swap spinach with kale, swiss chard, or even add mushrooms for a deeper umami taste.
• Dairy-Free: Use a plant-based cream cheese substitute and skip the Parmesan—though it won’t be as melty, the flavor stays delightful.
• Spicy Kick: Toss in red pepper flakes while sautéeing the onion and garlic if you are feeling adventurous.

How to Make Three Cheese Baked Gnocchi with Spinach Recipe

Step 1: Build Your Flavor Base

Start by preheating your oven to 400°F. Over medium-low heat, gently warm the olive oil in a large skillet or oven-safe pan. Add the minced onion and garlic, and cook until they’re soft, translucent, and incredibly fragrant—this usually takes about 3-4 minutes. I’ve found that cooking them on medium-low prevents any burning and brings out their natural sweetness, which is key here.

Step 2: Make the Creamy Tomato Sauce

Next, pour in the passata tomato purée with the broth or water, then bring the whole mixture to a gentle simmer. Stir in the torn basil leaves, mascarpone cheese, and salt. The mascarpone is the real magic ingredient here—it softens the acidity of the tomatoes and adds a velvety texture you’ll crave. Let this sauce gently bubble for about 5 minutes so all those flavors marry perfectly.

Step 3: Toss in the Gnocchi and Spinach

Add the gnocchi and the handful of baby spinach straight into the sauce. Give everything a good stir so each gnocchi is nicely coated and the spinach wilts slightly from the heat. This step only takes a couple of minutes because you want the gnocchi tender but not mushy.

Step 4: Cheese It Up and Bake

Now, lay slices of fresh mozzarella evenly across the top and finish with a generous sprinkle of Parmesan cheese. Pop your skillet into the oven and bake it for 15 to 20 minutes until the cheese is ooey-gooey and turns a lovely light golden brown on top. Keep an eye on it around the 15-minute mark to avoid over-browning. The melty cheese will be irresistible—trust me.

Step 5: Serve and Enjoy

Once out of the oven, I like to scatter a few more fresh basil leaves on top just before serving for that fresh aroma and pretty presentation. Grab a spoon and dig into cheesy, saucy heaven!

How to Serve Three Cheese Baked Gnocchi with Spinach Recipe

Garnishes

I usually top this dish with extra torn basil leaves and a few shavings of Parmesan just before serving. A drizzle of good-quality olive oil adds a beautiful sheen and freshens the dish up nicely. If you’re feeling fancy, a light sprinkle of red chili flakes can add a subtle heat that pairs surprisingly well with the creamy cheese.

Side Dishes

To round out the meal, I love pairing this with a crisp green salad dressed in lemon vinaigrette or some roasted vegetables like asparagus or Brussels sprouts. A crusty baguette is always welcome to sop up any leftover sauce—because there will be leftover sauce, trust me!

Creative Ways to Present

For special occasions, I bake this in individual ramekins or small skillets for personal servings—it feels extra special and makes plating a breeze. You can also sprinkle some toasted pine nuts or breadcrumbs on top for crunch and added texture, which is a little twist my friends always ask me to repeat.

Make Ahead and Storage

Storing Leftovers

I store leftover baked gnocchi in an airtight container in the fridge for up to 3 days. It holds up well, though the sauce thickens, so you might want to loosen it with a splash of broth or water when reheating.

Freezing

I’ve frozen this dish a couple of times by portioning it into freezer-safe containers before baking. When it’s time to enjoy, I thaw overnight in the fridge and then bake directly from chilled (adding extra cheese on top)—it reheats beautifully and keeps most of its creamy texture.

Reheating

For leftovers, I reheat in a preheated 350°F oven for about 15 minutes, covered with foil to prevent drying out. Alternatively, microwaving works in a pinch, but the oven method keeps the cheese melt and sauce consistency intact better.

FAQs

Final Thoughts

This Three Cheese Baked Gnocchi with Spinach Recipe has genuinely become one of those meals I always want to have on hand when I crave something comforting but special. I love how it’s straightforward enough for a weeknight but elegant enough to serve guests without stress. The way the cheese melts and mingles with the creamy tomato sauce? Pure joy on a plate. Next time you’re looking to impress your taste buds (and your loved ones), give this one a whirl—I promise you’ll be hooked just like I was.

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