gnocchi bake

An indulgent creamy, cheesy baked gnocchi with tender asparagus. This one pan no boil gnocchi recipe could not be easier – just dump the ingredients into a casserole dish and bake it in the oven! This vegetarian bake can fit lots of asparagus, with room for extra veggies if you wish!

Asparagus Gnocchi Bake (One Pan!)

oz gnocchi

asparagus

tsp dried provencal herbs

tarragon

tbsp garlic (3-4 cloves)

vegetable broth

heavy (double) cream

mozzarella (or a cheese mix) (for topping)

tsp truffle oil

Brush or spray a casserole dish with oil. Add the gnocchi, asparagus, garlic, provencal herbs, tarragon and cheddar cheese. Mix to get the ingredients combined.

Pour over the cream and vegetable broth, mix again.

Cover and bake in the oven for 20-30 minutes, until the gnocchi has plumped out and the asparagus is softened. Stir through and add the truffle oil, if using. (This will be closer to 20 minutes if you&#39;re using a metal pan, which will conduct the heat more quickly, or a wider pan which has the gnocchi in a thinner layer. If you&#39;re using a heavier casserole dish, or one which layers the gnocchi more deeply, it will take closer to 30 minutes.)

Sprinkle the mozzarella over the top and place in the oven, uncovered, for an extra 10 minutes or until the top is crisped up to your liking.

Allow to stand for 5-10 minutes, then serve.

This baked gnocchi with mushrooms and spinach is a vegetarian one-pan meal that ticks all the boxes for a healthier version of comfort food.

Baked Gnocchi with Mushrooms and Spinach

olive oil

white onion, (roughly chopped)

cremini mushrooms, (sliced)

garlic cloves, (minced)

thyme

oregano

red pepper flakes

salt

black pepper

baby spinach

tomato puree

shelf-stable gnocchi

(half

Parmesan and chopped parsley

Preheat the oven to 400 degrees F.

In a large ovenproof sauté pan or skillet over medium heat, heat the olive oil. Sauté the onions until they become soft and translucent, about 3-4 minutes.

Add the mushrooms and sauté until they start to brown, about 5 minutes. Stir in the garlic, thyme, oregano, red pepper flakes, salt and pepper. Sauté for a few minutes until the mushrooms are caramelized and fragrant.

Then stir in the spinach letting it wilt.

Pour in the tomato puree and stir it with the onions and mushrooms. Add the gnocchi and grated mozzarella, stirring everything together.

Top with torn mozzarella and bake for 25-30 minutes until the gnocchi is tender and the cheese is melted and golden.

Sprinkle with grated Parmesan and chopped parsley before serving.

This Baked Gnocchi with Kale and Sausage is hearty and delicious. Vegetarian-adaptable and easy enough for weeknights. A cozy one-pan meal that comes together in about 30 minutes!

Baked Gnocchi with Kale and Sausage 

red pepper flakes (more

whole fennel seeds

garlic cloves,

ounce-can whole peeled tomatoes

salt (adjust

teaspoons dried oregano

kale,

sausage

gnocchi, uncooked (see notes) store bought or homemade

mozzarella,

pecorino romano

Preheat oven to 350F. In a 12-inch oven-proof skillet or brasier over medium heat, sauté garlic with red pepper flakes and fennel seeds in olive oil for 2-3 minutes.

Add tomatoes, salt, pepper, and oregano. Roughly break up the tomatoes with a spoon. Add kale and simmer on low for about 10 minutes until the kale is tender and the sauce thickens a little. Remove from heat.

Add in sausage and gnocchi.  Top with grated parmesan and mozzarella slices. 

Bake for 20 minutes uncovered until bubbling. 

So good! I used spinach, miyokos mozzarella, follow your heart parm and vegan sausage because it's what I had on hand and it was a delight. Thanks for all your amazing recipes that never disappoint.

What a lovely, comforting winter meal. I veganised it and it turned out perfectly. It's so quick and easy to put together and it freezes/reheats well. Really delicious, thanks :)

This was amazing!  I am a vegan so used Field Roast apple sage sausage added roasted spring onions and extra Italian spices. Topped with Vegan mozzarella and parm. So good!! Thank you

A perfect, hearty Friday night stay-at-home dish! I had to make some subs;  used a combo of diced and crushed tomatoes,  and a cup of Rao’s marinara. Also added mushrooms, (always add those when I can!), sprinkled shredded FYH, (Follow Your Heart), Mozzarella and then grated FYH Parmesan. Cooked and used Impossible sausage, (in a tube), totally turned out gooey and delish! This reminded me a bit of the baked white bean/marinara kale dish with Mozzarella/Parmesan, recipe you have which is one of my staples! The gnocchi added a different element and I think when pressed for time I will use the Marinara or Arrabiata sauces, when needed. Thank you for the wonderful recipe!

The whole family gobbled it down. Loved it. So easy!

Great recipe! My friends loved it and it was so easy

Incredibly tasty and for a one-pot meal it’s a very nice payoff for the effort (which was very little if you buy precooked sausage and premade gnocchi).  I did get the nicer quality canned tomatoes (San Marzano) and chopped fresh garlic (vs pre-minced).  Made a difference!  My husband agreed it’s a new favorite recipe.

Très delicieux! This was so great! I will say that with the salt in the canned tomatoes and gnocchi (I think?) the recipe didn't need any more. Also, can't have too much kale!

I made this and we loved it! Full of delicious Italian flavors, we had it with a nice salad on the side. I’ll definitely be making this again and again. Thank you!

Ten out of ten! My husband won’t quit talking about how good this meal was, and is asking when I can make it again. Thanks for the easy and delish recipe.

INSANELY tasty but so easy to make. Next-level weeknight food for sure!

Very tasty, mushrooms were a great addition.

I’ve made this so many times and it’s become a family favorite!

Used an Italian „Tuscan“ seasoning blend with the garlic, since I didn’t have chili flakes or fennel. Also only had shredded mozzarella on hand but it was still great! We’ll have this again.

Another wonderful recipe! I was asked once again to make sure I save this one. Very tasty! Thank you and keep them coming.

This is excellent! The fennel makes the dish. Thank you!!!

Have made this several times. So easy, but delicious?

This gnocchi bake with seasonal tomatoes, fresh spinach, beans, and cheese is an easy and healthy family dinner ready in under 30 minutes!

Baked Gnocchi with Spinach, Tomatoes, and Beans

garlic (, minced)

lb. (450 grams) cherry tomatoes (, halved)

dry white wine

14 oz. (400 grams) can butter beans (, rinsed and drained)

lb. (450 grams) baby spinach leaves

(1 lb / 450 grams) store-bought gnocchi

Mozzarella cheese ball

(50 grams) grated Parmesan cheese

salt (,

black pepper (,

Preheat the oven to 400°F (200°C).

Heat the olive oil in a large iron cast skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the tomatoes and fry for 1 minute. Pour in the wine and simmer gently until the tomatoes release their juices, about 3-5 minutes. Reduce the heat and add the butter beans. Cook for 1 minute. Then stir in spinach in batches and cook until wilted. Season with salt and black pepper.

Cook the gnocchi according to package instructions. Drain gnocchi (reserve some of cooking water) and stir into the prepared sauce. If the sauce seems too thick, add some cooking water to loosen.

Spread the Mozzarella and Parmesan cheeses on top and bake for about 10 minutes or until golden. Serve hot.

My family loves gnocchi, so I will surely give this recipe a try, thanks for the idea!

This is my ultimate comfort food. So cheesy and so delicious. The whole family love this baked gnocchi

This recipe looks mouthwateringly good. I love the idea of skillet baked gnocchi with wonderful veggies, and of course, mozzarella and parmesan cheeses.

This looks divine and incredibly filling, baked gnocchi sounds amazing and unique way to prepare it, I like that!

https://content.jwplatform.com/videos/4V6IxX7n.mp4

Baked Gnocchi with Spinach and Tomatoes.mp4

This pumpkin gnocchi bake is comfort food at its finest! It's simple yet sophisticated, with creamy goat cheese dollops and sage.

Pumpkin Gnocchi Bake

garlic cloves*

pumpkin purée

chili powder

nutmeg

Greek yogurt

gnocchi (see Notes)

goat cheese

sage,

Mince the garlic. In a large skillet, heat 2 tablespoons olive oil over medium-low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.

Carefully add the pumpkin purée and broth to the skillet and stir to fully combine. Add the chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly. then cook for 10 to 15 minutes until thickened. Once thickened, place 1/2 cup of the sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine. Taste and adjust seasonings as desired.

Meanwhile, bring a large pot of water to a boil. Once boiling, add the gnocchi and boil until the gnocchi float, about 2 to 3 minutes. Drain in a colander.

Place the gnocchi and finished sauce in a 9 x 9&#8243; baking dish. Top with dollops of goat cheese and sliced sage. Bake 15 minutes until bubbly.

Made this for lunch today, added some Field Roast vegetarian apple &amp; sage sausage - really really excellent!!!

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Top 5 gnocchi bake recipes from across the web

The most viewed gnocchi bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asparagus Gnocchi Bake (One Pan!)

Baked Gnocchi with Mushrooms and Sp...

Baked Gnocchi with Kale and Sausage...

Baked Gnocchi with Spinach, Tomatoe...

Pumpkin Gnocchi Bake

The most viewed gnocchi bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine