Cheesy Sun-Dried Tomato Gnocchi Bake
Cheesy Sun-Dried Tomato Gnocchi Bake
Ingredients
For the Gnocchi Bake
- 18 ounces potato gnocchi, shelf-stable or refrigerated
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 5 ounces fresh spinach
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
For Garnish
- fresh basil, chopped, as needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or similar sized oven-safe dish.
⏱️ 2 min•🌡️ 375
- 2
Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package directions, usually 2-3 minutes, until they float to the surface. Drain well using a colander and set aside.
⏱️ 5 min
- 3
While the gnocchi cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until the garlic is fragrant and lightly golden.
⏱️ 3 min
- 4
Pour in the vegetable broth and heavy cream. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 5 min
- 5
Add the fresh spinach to the skillet, a handful at a time if necessary, and stir until it completely wilts into the sauce. This should take about 2-3 minutes.
⏱️ 3 min
- 6
Add the cooked and drained gnocchi to the skillet with the sauce. Gently toss to ensure all the gnocchi are evenly coated in the creamy sauce.
⏱️ 2 min
- 7
Transfer the gnocchi mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top, ensuring good coverage for a cheesy crust.
⏱️ 2 min
- 8
Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. For extra browning on top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375
- 9
Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set slightly. Garnish with fresh chopped basil and additional grated Parmesan cheese, if desired, then serve warm.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Sun-Dried Tomato Gnocchi Bake
Ingredients
For the Gnocchi Bake
- 18 ounces potato gnocchi, shelf-stable or refrigerated
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 5 ounces fresh spinach
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes, optional
For Garnish
- fresh basil, chopped, as needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or similar sized oven-safe dish.
⏱️ 2 min•🌡️ 375 - 2
Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package directions, usually 2-3 minutes, until they float to the surface. Drain well using a colander and set aside.
⏱️ 5 min - 3
While the gnocchi cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until the garlic is fragrant and lightly golden.
⏱️ 3 min - 4
Pour in the vegetable broth and heavy cream. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 5 min - 5
Add the fresh spinach to the skillet, a handful at a time if necessary, and stir until it completely wilts into the sauce. This should take about 2-3 minutes.
⏱️ 3 min - 6
Add the cooked and drained gnocchi to the skillet with the sauce. Gently toss to ensure all the gnocchi are evenly coated in the creamy sauce.
⏱️ 2 min - 7
Transfer the gnocchi mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top, ensuring good coverage for a cheesy crust.
⏱️ 2 min - 8
Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. For extra browning on top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375 - 9
Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set slightly. Garnish with fresh chopped basil and additional grated Parmesan cheese, if desired, then serve warm.
⏱️ 3 min