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All your favorite Italian-inspired flavors shine in this Tuscan baked gnocchi recipe! It’s an easy, comforting, and cheesy dish that’s hassle-free to make at home.
I think you may also enjoy my Spicy Vodka Pasta Bake next.
This post is sponsored by our long-term partner DeLallo – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
Why you’ll love it
People can’t get enough of the signature Tuscan-inspired flavor combo of sun-dried tomatoes, spinach, and fresh basil, and I’m here for it. It’s just undeniably good. Pair it with light and pillowy gnocchi and a rich cream sauce, and this baked gnocchi is comfort food dreams realized on Meatless Monday.
I decided to make it next-level delicious with a layer of melty cheese on top of this easy gnocchi bake! You’re welcome. The beauty of this one pan meal is that simple, exceptionally good quality ingredients all are showcased here, which is why I keep on coming back to DeLallo’s Italian pantry essentials. You can really taste the difference it makes.
What you’ll need
- Butter – for sautéing
- Onion and garlic – our base aromatics. I like sweet (Vidalia) best for this one.
- Sun-dried tomatoes – DeLallo’s are sweet, sun-kissed tomatoes packed in a blend of fresh Italian herbs
- Chicken broth – it adds another savory quality and makes up the base of the sauce
- Heavy cream – for that luscious creamy element
- Italian seasoning – this versatile blend of dried herbs is always in my pantry
- Gnocchi – DeLallo’s are a classic Italian staple made with 85% potato
- Spinach and basil – a burst of freshness to round out the “Tuscan” combo
- Parmesan – to infuse cheesy flavor right inside the bake
- Mozzarella – for that irresistible cheese pull situation
- DeLallo is a family-owned company with a passion for food that started as a small market outside of Pittsburgh over 60 years ago. Lucky for us, they ship nationwide if you can’t find their products in your local grocery store!
- It’s simple to bring the best of Italy right into your own kitchen. Along with the sun-dried tomatoes and gnocchi you’ll need for this pasta bake recipe, you’re going to want to fill your online cart with so many affordable gourmet Italian goodies like charcuterie, pasta, and antipasti from DeLallo for the foodie in your life. And yourself, obviously. 😉
How to make Tuscan baked gnocchi
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat your oven. In an oven-safe skillet, melt the butter and sauté the onion until softened. Stir in the sun-dried tomatoes and garlic, cooking for another minute. Add in the broth, Italian seasoning, cream, and gnocchi. Heat for a few minutes.
Add in the spinach, basil, and parm, tossing until the spinach begins to wilt. Remove from the heat, and top evenly with the mozzarella. Bake for 15 minutes uncovered. Broil gently if desired. Let it sit for a couple of minutes, and season with salt & pepper.
- There’s no need to pre-cook the gnocchi! It’ll release starch as it cooks to help thicken the luxurious cream sauce.
- Use a deep oven-proof skillet for this recipe. I used a 10.25″ Le Creuset. It seamlessly goes from stove to oven.
- It’s best to grate your own cheese so it melts and tastes better. I use a Microplane for the parmesan.
Substitutions and variations
- Feel free to add in the whole jar of sun-dried tomatoes if you love them! The more the merrier.
- Try swapping the spinach for kale if that’s more your thing.
- The chicken (or veggie) broth can be swapped with a dry white wine such as pinot grigio or sauvignon blanc for an elegant touch.
What to serve with Tuscan baked gnocchi
- It’s a hearty meatless main that doesn’t need much other than a big slice of Garlic Bread to round it out, or grab some crusty bread with some DeLallo EVOO and balsamic vinegar for dipping.
- Of course, a salad is always a good idea for balance. I like to whip up my Super Simple Parmesan Arugula Salad as an effortless option.
- This gnocchi will easily make 6 smaller portions if you’re serving it as a side dish. Pair it with my Easy Pan Seared Pork Chops or your favorite protein.
Leftovers and storage
- Leftovers of this cheesy gnocchi bake will last a few days in the fridge in an airtight container.
- I don’t recommend freezing leftovers due to dairy. The texture is likely to change.
- Reheat in a saucepan over a low heat until heated through.
I hope you enjoy this baked gnocchi recipe! If the post didn’t answer your questions or you want to leave a review, talk to me in the comments below. You can also find me on Instagram.
Tuscan Baked Gnocchi
- 2 tablespoons butter
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/2 cup DeLallo Sun-Dried Tomatoes drained & chopped
- 1/2 cup chicken or vegetable broth or dry white wine
- 1 cup heavy/whipping cream
- 1/2 teaspoon Italian seasoning
- 1 pound DeLallo Potato Gnocchi
- 2 cups (packed) fresh baby spinach
- 1 handful fresh basil torn
- 1/2 cup freshly grated parmesan cheese
- 2 cups shredded mozzarella cheese
- Salt & pepper to taste
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Melt the butter in a deep oven-safe skillet over medium heat and sauté the onion for 4-5 minutes or until it starts to lightly brown.
- Stir in the garlic and sun-dried tomatoes and cook for about a minute.
- Add the broth, cream, Italian seasoning, and gnocchi to the skillet and let it heat through for 2-3 minutes.
- Add the spinach, basil, and parmesan cheese and toss until the spinach just starts to wilt.
- Take the skillet off the heat and top with the mozzarella. Bake, uncovered, for 15 minutes. Optional: broil for a few minutes to brown the cheese more (watch it carefully).
- Let it sit for 5 minutes prior to serving, season with salt & pepper if needed, and enjoy!
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