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Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or similar sized oven-safe dish.

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.

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.

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.

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.

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.

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.

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.

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.


Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or similar sized oven-safe dish.

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.

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.

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.

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.

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.

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.

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.

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.
