A pan of tender gnocchi baked in a creamy tomato sauce with fresh spinach, then finished under a melty trio of mascarpone, mozzarella, and Parmesan. I pull it bubbly from the oven, tear over some basil, and it smells like cozy perfection.

Why You’ll Love This Recipe

I keep this one in my back pocket for nights when I want something impressive with minimal effort. I make a quick silky tomato sauce, stir in pillowy gnocchi and spinach, then slide it into the oven under a blanket of cheese. I love that it feels dinner-party fancy but it’s absolutely weeknight-easy. I also appreciate how flexible it is—pantry-friendly sauce, shelf-stable or frozen gnocchi, and whatever greens I have around.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Simple Delicious Tomato Sauce:

• 2 tablespoons olive oil

• 1/4 onion, minced

• 1 large clove garlic, minced or thinly sliced

• 12 ounces tomato passata (purée)

• 1/2 cup broth or water

• A handful of torn fresh basil

• 1/4 cup mascarpone cheese

• 1/2 teaspoon salt

Gnocchi and Topping:

• 16 ounces potato gnocchi (shelf-stable or thawed frozen)

• A generous handful baby spinach

• 8 ounces fresh mozzarella, sliced

• Grated Parmesan, for sprinkling

• Extra basil, for serving

directions

1. I preheat the oven to 400°F (200°C).

2. I warm the olive oil in an oven-safe skillet over medium-low heat. I add the minced onion and garlic and sauté until soft and fragrant.

3. I pour in the passata and the broth (or water), bring it to a gentle simmer, then stir in the torn basil, mascarpone, and salt until the sauce turns silky and pink-creamy.

4. I add the gnocchi and spinach straight to the skillet, stirring so everything is coated and the spinach starts to wilt.

5. I lay the mozzarella slices over the top, dust with Parmesan, and bake for 15–20 minutes until the cheese is melted, bubbly, and lightly golden.

6. I finish with more basil and serve hot—scooped right from the skillet.

Servings and timing

• Yield: 5–6 servings

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Protein Boost: I brown Italian sausage or spicy chicken sausage separately and fold it in before baking. I also like to add a can of drained cannellini beans for extra heartiness.

• Different Cheeses: I swap mascarpone for cream cheese, crème fraîche, or ricotta (I know ricotta can be slightly grainier, but it’s still delicious).

• Greens Galore: I use kale or arugula in place of spinach—kale gets a quick sauté in the sauce first to soften.

• Saucy Swap: I trade passata for crushed tomatoes or a favorite jarred marinara when I’m in super-SOS mode.

• Herby Twists: I stir in a pinch of red pepper flakes for heat or add oregano and thyme for a more herby, pizza-night vibe.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days. To reheat, I warm portions in a covered skillet over low heat with a splash of water or broth until hot and creamy again, or I microwave in 30-second bursts, stirring between bursts. If I want the top to re-crisp, I pop it under the broiler for 1–2 minutes, watching closely. I don’t recommend freezing because the gnocchi can become overly soft.

FAQs

Can I use frozen gnocchi?

I can— I just thaw it first and pat it dry so excess moisture doesn’t water down the sauce.

Do I need to boil the gnocchi before baking?

I don’t. The gnocchi cooks right in the sauce in the oven and turns perfectly tender.

What can I use if I can’t find mascarpone?

I reach for cream cheese or crème fraîche. Ricotta works in a pinch; I know the texture is a bit grainier but it still tastes great.

How can I make this more filling?

I add browned Italian sausage, cooked ground turkey, or a can of white beans. I’ve also doubled the spinach for extra greens without changing the bake time.

What pan should I use?

I use a large oven-safe skillet (cast iron works beautifully). If I start the sauce in a saucepan, I transfer everything to a baking dish before topping with cheese and baking.

Conclusion

I love how this recipe turns a handful of simple ingredients into a skillet of creamy, saucy comfort—pillowy gnocchi, tender greens, and a trio of cheeses doing all the heavy lifting. I keep it in rotation for busy weeknights, cozy weekends, and any time I want a guaranteed crowd-pleaser with minimal fuss.